Stone-Fruit Syrup from Peach Pits or Cherry Pits
Make a pretty, flavorful syrup from peach pits or cherry pits. It costs 5 cents for a two-tablespoon serving using organic sugar and pits that would otherwise be wasted. Vegan and gluten-free.
| Servings | Prep Time |
| 16servings | 2minutes |
| Cook Time | Passive Time |
| 10minutes | 8hours |
|
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Ingredients
- 1cup pits from cherries or peachesunrinsed
- 2cup sugar
- 2cup water
Instructions
- Put all ingredients in a small sauce pan and bring to a boil. Turn off heat and let mixture cool to room temperature.
- Spoon pits into a jar and pour in syrup. Cover jar and refrigerate for at least eight hours.
- To serve, spoon syrup off the top. When the syrup becomes more pits than syrup, pour it through a strainer to get the last drops. Refrigerate for up to three weeks or freeze for up to a year.
Recipe Notes
- Adjust the amount of sugar and water to match the amount of pits you have. Just use twice as much sugar and water by volume as you have pits.
- For stronger syrup, use just enough water to cover the pits and an equal amount of sugar.
- I like to let the flavors deepen for about a week, then strain the rest into an ice cube tray and freeze. Pop out the flavor cubes after they freeze solid and store in a jar or freezer-safe container.
- See other Something for Nothing recipes here.
Nutritional Information for Homemade Cherry or Peach Syrup
The finished syrup may have traces of vitamin C and other nutrients and slightly more calories. The nutritional analysis is only for the sugar. Believe it or not, the USDA has not published the nutritional information for boiled fruit pits.
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