Stone Fruit Pits Syrup
Once the sangria and fruit salad is served, you end up with a pile of stone fruit pits. They are far too valuable to just be tossed in the trash, so use them to make this sweet 'n' natural syrup. It brings flavor to your favorite cocktails, punches and compotes.
- 1 cup stone fruit pits (peaches, nectarines, apricots, plums, cherries ...)
- 2 cups sugar
Place the pits, sugar, and 2 cups water in a small saucepan and bring to a boil. Remove from heat and let cool. Transfer the liquid and pits to a bowl and allow to cool overnight in the refrigerator (store in the fridge for up to 3 weeks with the pits in the syrup for the best flavor).