Cherry Pit Syrup Recipe

How to make a vibrant syrup from cherry pits that would typically be tossed.

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Serious Eats / Vicky Wasik

Why It Works

  • Sugar is hygroscopic, allowing it to draw moisture and flavor from the fruit left clinging to the cherry pits.
  • In time, the residual moisture surrounding the pits will be enough to dissolve the sugar entirely, without the need for any added liquid.
  • When used with great moderation, almond extract and rose water can improve the flavor and aroma of cherries without contributing a distinctive flavor of their own.

For those of us who have a thrifty streak and like to make the most of seasonal produce, there are any number of "hacks" to minimize food waste. My favorite is to take scraps most people would throw away and macerate them with sugar to create flavorful syrups, no added liquids or cooking required.

That includes using citrus that has already been juiced and zested to make a fresh, no-cook lemon syrup; dicing up pineapple cores to make a golden pineapple syrup; and even repurposing mango pits and peels for a fragrant mango syrup (for those who aren't allergic to mango peels, anyway).

This cherry pit syrup adds to that list, helping me wring out every drop of flavor that summer cherries have to offer, whether they're of the sour or sweet variety. It's a technique that draws out flavor from whole cherry pits and whatever wisps of fruit are still hanging on to them—not noyaux (the inner kernels obtained from cracking those pits open), so don't hit the panic button. We're not dealing with any advanced-level food-safety issues here.*

*Not that I have a problem working with noyaux, aside from the hassle involved in hammering each individual pit open to pick out the kernel from the debris. The risks associated with them are widely misunderstood and easily avoided with cooking, which will neutralize the offending compound—namely amygdalin, a precursor of cyanide. At any rate, this is neither here nor there for purposes of this syrup, but our friends at the National Capital Poison Center can explain more about the risks of consuming amygdalin from stone fruits.

To most folks, cherry pits are an annoyance with no value of their own, but that needn't be the case. Though they may not look like much, those pits still have plenty of moisture and flavor that sugar can coax out into a bright and colorful syrup.

If using sweet cherries, I'll sometimes include the empty husk of a juiced lime (cut into small pieces) as part of the weight listed for the pits, to furnish the syrup with a bit of acidity for balance. It's an entirely optional step, but it's helpful for bulking up the syrup when you're dealing with a low volume of cherry pits. Sour cherries don't require the extra acidity, but if you'd like to add a hint of lime or lemon flavor, it's still a nice touch.

With or without a citrus husk, the cherry pits and sugar will need at least three hours to macerate, but that window can be expanded up to 24 hours. The timing here is largely a matter of convenience, so let your own schedule guide you.

When the cherry pits are swimming in syrup, strain the liquid through a fine-mesh sieve into a small bowl. I like to season the syrup with a pinch of salt, as well as a drop or two of rose flower water and almond extract.

A little goes a long way with these potent aromatics, so take care when measuring. While a few drops can bring out the full depth of cherry flavor and aroma, an excess will be nothing but a distraction. Subtlety is key here.

If you like, the pits can then be reused in a batch of cherry pit whipped cream, where they'll still have plenty of flavor left to impart. With cherry pit syrup and chantilly on hand, you're one scoop away from a really special summer sundae.

In an airtight container, the syrup will keep for up to a month in the fridge, and can be used as a stand-in for simple syrup in cocktails and iced tea, as well as a flavoring agent for homemade limeade or lemonade. Try it drizzled over stacks of French toast and pancakes, or just splash some into a glass of club soda.

A glass of cherry club soda.

Serious Eats / Vicky Wasik

The next time you sit down to pit a million cherries for a cherry pie, or stand over the trash ready to discard the pits left over from roasted-cherry ice cream, think twice! A batch of this bright and fruity syrup is only a few steps away.

July 2019

Recipe Facts

Active: About 5 mins
Total: 3 hrs
Serves: 4 servings
Makes: 1/2 cup

Rate & Comment

Ingredients

  • 7 ounces cherry pits (about 1 heaping cup; 200g); see notes

  • 3 1/2 ounces plain or toasted sugar (about 1/2 cup; 100g)

  • Pinch of salt, to taste

  • 1 drop rose water, or more to taste (optional)

  • 1 drop almond extract, or more to taste (optional)

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 notes). 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.

    A collage of making cherry pit syrup: Macerating cherry pits in a bowl with sugar to draw out residual juices.

    Serious Eats / Vicky Wasik

  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.)

    A collage of straining cherry pit syrup through a fine mesh sieve and adding rose water or almond extract to the syrup.

    Serious Eats / Vicky Wasik

  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.

    Pouring cherry syrup over a glass of seltzer and ice.

    Serious Eats / Vicky Wasik

Special Equipment

Nonreactive fine-mesh sieve

Notes

If you're using sweet cherries, it may help to include the empty husk of a juiced lime as part of the weight listed for the pits, to furnish the syrup with a bit of acidity to balance the sweetness of the fruit and sugar. Adding juice to taste at the end will only dilute the syrup and shorten its shelf life, while maceration with the rind will draw out both acidity and a pleasant hint of bitterness to balance the syrup.

Make-Ahead and Storage

The syrup can be refrigerated in an airtight container for up to one month.

Nutrition Facts (per serving)
98 Calories
0g Fat
25g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 98
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 0%
Total Sugars 25g
Protein 0g
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)