Avocado Pit Orgeat

Kelsey Ramage, Trash Tiki

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

  1. 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.
  2. Blend the pits in a Vitamix or blender until the shreds are fine and consistently sized. Alternatively, use a microplane to grate the pits.
  3. 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.
  4. 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.
  5. Allow to infuse overnight.
  6. The next day, return the mix to the Vitamix or blender, and blitz one more time to combine. Strain through a superbag or similar.