It is currently that strange transition faze between winter and spring. My mind is telling me that since warm weather has arrived, I need to accommodate by eating fresh foods that correlate with the better weather of summer. Unfortunately, fresh produce is still either highly overpriced or straight up not in it’s “Primetime” (aka not ripe😳), or both. To some, this may seem like a conundrum, but it only requires a little innovative thinking. The solution is simply to use FROZEN produce. It is cheaper, delicious, and many debate it to be healthier being that it gets picked when actually ripe, therefore containing more nutrients. Some items, like juicy watermelon, can truly never be replaced by its frozen competitors. Don’t worry, though. you can still tackle both your fresh and sweet tooth cravings in one shot with this syrup.
I still remember the first time I ever made a fruit syrup. It was during summertime and I was 11. I spontaneously decided to make some strawberry syrup to go alongside my favorite pancake recipe. I expected many complications to arise considering the outcome of a syrup was in the hands of my 11-year-old self. It was a surprising success. With that grew my ego as I thought I had accomplished something phenomenal. I guess I was partially correct considering that only a tablespoon or two of freshly made berry syrup can jazz up any boring item.
Today’s recipe is bringing back some serious childhood nostalgia and doing so with an updated, healthy twist. This cherry syrup minimalizes added sugar and uses whole maple syrup for an unrefined and vegan sweetness. It also includes the simple yet elegant addition of almond extract which throws this recipe out of the ballpark. It most definitely stands out compared to its simply bland and overrated, storebought competitors.
HEALTHY Almond-Cherry Multipurpose Syrup (Vegan + Refined Sugar-Free)
Makes: 1 1/2 cups syrup (with cherries left in)
Time: 20 minutes
INGREDIENTS
- 2 cups frozen cherries
- 1/2 cup water
- 1 Tablespoon maple syrup (or other sweetener of choice)
- 1/4-1/2 teaspoon almond extract
INSTRUCTIONS
1. Add all the ingredients to a medium-sized pot. Heat pot to medium-high heat until it starts to boil. Mash Cherries.
2. Lower heat and Simmer for 10-15 minutes. Reduce heat if it starts to boil. stir the mix occasionally. Keep in mind it will thicken as it cools.
3. You can choose to leave the cherries in the syrup or separate them by pouring the syrup over a strainer. It is up to you. Store in a sealed container in the fridge for up to 2 weeks. for ideas on what to pair it with, check below.
NOTES
* This syrup is fantastic served on oatmeal, smoothies, pancakes, cheesecake, sparkling water, waffles, crepes, cereals, ice cream, angel food cake, lemonade, tea, biscuits, yogurt or even in coffee to make a pink latte.
* Feel free to add more maple syrup or sweetener of choice for a sweeter syrup.
* For customization, you can discard the almond extract or even add other ingredients like cinnamon, cocoa powder, vanilla extract or orange.
*Cherries can be replaced by any other frozen fruits such as raspberries, blackberries, blueberries, ect.
* Fresh cherries can be used as an alternative to frozen, however, the cooking time may vary.
Healthy Delish 