Reusing Sour Cherry Pits: How to Make Homemade Sour Cherry Delight
Sour cherries are well-loved for their tart flavor, often used in baking, preserves, and sauces. However, after pitting cherries, most people throw away the pits without realizing that they can be repurposed into something delicious. In this article, we’ll explore how to reuse sour cherry pits to create a homemade sour cherry delight that resembles Turkish delight (or lokum). This simple recipe transforms what would otherwise be kitchen waste into a sweet, flavorful treat with a gelatinous consistency. Let’s dive into how you can make this unique dessert at home.
Ingredients:
- Sour cherry pits (from approximately 3 kilograms of cherries)
- 1 glass of water (200 ml)
- 1 tea glass of starch (approximately 100 ml)
- 1 tea glass of water (100 ml)
- 200 grams of sugar
- 1 tablespoon of lemon juice
- Oiled baking paper or a glass container brushed with oil
Step-by-Step Instructions:
1. Prepare the Sour Cherry Pit Mixture:
Once you’ve removed the pits from your sour cherries, don’t throw them away! Place the cherry pits in a large bowl and add one glass of water (200 ml). Stir the pits and water together to loosen any remaining flesh on the pits, allowing the water to absorb the cherry flavor. Let the mixture sit for 20-30 minutes to ensure that the water is well-infused with the cherry essence.
Afterward, stir once more to further mix the pits with the water. This step is crucial for extracting the sour cherry flavor and making the most out of the pits. Once the time has passed, strain the liquid into a separate bowl or pan to remove the pits and set the cherry-flavored liquid aside.
2. Mix the Starch:
In a small bowl, combine 1 tea glass of starch with 1 tea glass of water (100 ml). Stir the mixture until the starch dissolves and forms a smooth, lump-free consistency. The starch will act as the thickening agent for your cherry delight, giving it the characteristic chewy, gelatinous texture of Turkish delight.
3. Start Cooking the Cherry Mixture:
Take the strained sour cherry liquid and pour it into a saucepan. Add 200 grams of sugar and 1 tablespoon of lemon juice to the pan. Stir the mixture over medium heat, ensuring that the sugar dissolves completely. Once the sugar is fully incorporated, it’s time to add the prepared starch mixture.
Slowly pour the starch mixture into the cherry liquid while stirring constantly. Keep stirring to prevent any lumps from forming. As the mixture heats up, it will begin to thicken.
4. Cook Until Thickened:
Keep stirring the mixture continuously over medium heat. After a few minutes, you’ll notice the consistency beginning to thicken. Continue stirring for 20-25 minutes, allowing the mixture to cook fully. The texture should become smooth and gelatinous, with a thickness similar to traditional Turkish delight or a soft jelly.
5. Prepare the Mold:
While the mixture is still hot, prepare your mold. You can use a glass container or any heat-safe dish, but make sure to grease it with oil using a brush. This step is essential to prevent the cherry delight from sticking to the mold. If you have oiled baking paper, you can line the mold with it to make removing the finished delight easier.
Once the mixture is ready, carefully pour it into the prepared mold. Use a spoon or spatula to smooth the top and ensure that the mixture is evenly distributed.
6. Let It Set:
Now that your sour cherry delight is in the mold, place it in the refrigerator to set overnight. The cooling process will help solidify the mixture and give it the perfect texture.
7. Cut into Cubes:
The next day, remove the mold from the fridge. If you used baking paper, gently lift the cherry delight out of the mold. If not, use a knife to carefully separate the edges from the container to remove the set delight.
Once it’s out of the mold, dust your workspace with starch to prevent sticking, and then cut the cherry delight into small, bite-sized cubes. You can dust the cubes with a little more starch if needed to keep them from sticking together.
Serving and Storing Your Homemade Sour Cherry Delight:
Your homemade sour cherry delight is now ready to enjoy! It has a wonderful balance of tart cherry flavor and sweet, chewy texture, making it the perfect companion to a cup of tea or coffee. The addition of lemon juice adds a refreshing brightness to the flavor, making this treat a healthier and more natural alternative to store-bought Turkish delights.
If you have leftovers, store the cherry delight in an airtight container at room temperature. It should keep well for several days, making it an excellent homemade gift or snack to enjoy throughout the week.
Why Reuse Sour Cherry Pits?
Using sour cherry pits in this way is not only a creative approach to reducing kitchen waste, but it also allows you to extract more flavor and value from the fruit. By reusing the pits, you transform what would otherwise be discarded into a delicious, homemade treat that everyone can enjoy. Plus, this recipe is both simple and cost-effective, using minimal ingredients that you likely already have at home.
The result is a delightful dessert that showcases the tart, fruity flavor of sour cherries in a unique and traditional way. Whether you’re a fan of Turkish delight or simply looking for a new way to use sour cherries, this recipe is sure to become a favorite.
With just a few simple ingredients and a bit of patience, you can turn sour cherry pits into a sweet and chewy treat that rivals traditional Turkish delights. Not only does this recipe help reduce waste, but it also offers a healthier alternative to store-bought versions. So, the next time you find yourself with a bowl of sour cherry pits, don’t throw them away—transform them into something delicious!
