While this recipe yields “a lovely warm toasted flavor” on its own, sometimes Kelsey Ramage uses almond extract or a little orange flower water to “bump up the flavor.” She also uses this syrup as a base for making falernum, adding spices (cinnamon, allspice, clove, anise) to the pan to toast with the pits, and then tossing in a leftover orange and lime husk to the overnight infusion.
Yield: 6 cups
- 4 to 5 avocado pits
- 3 cups sugar
- 3 cups water
- Make sure avocado pits are clean and dry. Scrub off any of the green stuff still left on them and leave to thoroughly dry out either under heat or overnight.
- Blend the pits in a Vitamix or blender until the shreds are fine and consistently sized. Alternatively, use a microplane to grate the pits.
- Over medium-high heat in a dry pan, give them a medium toast, constantly moving the shredded pits around in the pan. They should turn bright orange pretty quickly.
- In a bowl or saucepan, stir together the toasted pits, sugar and water. Add your toasted pits to the sugar and water and stir. If you want a richer syrup, use only half of the water.
- Allow to infuse overnight.
- The next day, return the mix to the Vitamix or blender, and blitz one more time to combine. Strain through a superbag or similar.