Cherry Pit Syrup

Ingredients

• 7 ounces cherry pits ; see note
• 3 1/2 ounces plain or toasted sugar
• Pinch of salt, to taste
• 1 drop rose water, or more to taste
• 1 drop almond extract, or more to taste

Directions

1. In a small bowl or pint Mason jar, combine cherry pits and sugar (and the husk of a juiced lime, if using; see note). Toss until well combined, then cover tightly and set aside for 3 hours or up to 24 hours. Shake the bowl or jar occasionally to toss the pits around and help the sugar dissolve.
2. When sugar has completely dissolved, strain syrup through a fine-mesh sieve. (The pits will still have enough flavor left to make a batch of Cherry Pit Whipped Cream, if you'd like to arm yourself with the perfect set of toppings for a cherry sundae.)
3. Season syrup with a pinch of salt and a drop or two of rose water and/or almond extract to taste. Please use care in adding these potent ingredients; while a very small amount of each can go a long way toward balancing the flavor of the syrup, the effect can be overwhelming if too much is added.
4. Transfer syrup to an airtight container and refrigerate for up to 1 month. Use as a dessert sauce or as a replacement for simple syrup in drinks.