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Whenever we have fresh fruit on hand we make the absolute most of it. Here in New York, we’re constantly reminded how fleeting the seasons are and how little time we have each year to enjoy our favorite fruits before it’s too hot or too cold for them to grow. With that in mind, we’ve developed these syrups to use every last bit—from the pit to the peel—of our favorite fruits.
They are a welcome addition to cocktails and mocktails, making drinks taste brighter and more powerfully fruity, or they can be drizzled over ice cream for a dessert that’s as luxurious as it is easy. Even if your favorite fruits aren’t on store shelves and at farmers markets as you read this, you can prolong their season—at least in your own kitchen—by stashing pits and peels in zipper-lock bags in your freezer. Once you’ve accumulated enough, and you’re missing sunshine and warm weather more than ever, get to work on these recipes.