Sought after strain consisting of cherry og male and forum cut gsc clone. Two main dominant phenotypes take after each parent respectively. The cherry og leaning pheno has a cherry balsamic nose and the resin can best be described as greasy with a beautiful fade at flush. The fcgsc leaning phenos have a sweeter nose, sometimes pez candy reminiscent with incredibly sticky/adhesive resin, finishing with a deep purple hue.
Flowering Time: 8-9 Weeks
Plant Height: Medium-Tall
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.
Please note that this recipe is made from whole cherry pits, not the inner kernels obtained after cracking them open.
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.
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.
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.
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.)
Here’s an easy, no-fuss method for making the most of your summer cherry haul: After making cherry pie, cherry ice cream, or any other cherry treat, toss all those pits with a bit of sugar. This will draw out all the flavor from the wisps of fruit that cling to the pits, producing a vibrant cherry syrup that can be used as a sweetener for cocktails, iced tea, and seltzer, or as a sauce to drizzle over ice cream, French toast, and pancakes.
Whether you’re using sweet or sour cherries, this easy syrup is a fun way to repurpose kitchen scraps that would otherwise be thrown away.
The syrup can be refrigerated in an airtight container for up to 1 month.