Beet Syrup
Anyone know you could turn juice into syrup this easily?
Yup, just like maple comes out of a tree as water (you’ve probably seen it recently bottled as a hydrating beverage to rival coconut water) and gets boiled down into syrup, beet juice can be turned into a sweet, sticky sauce for drizzling.
Add a little vanilla or cinnamon (or both) and it’s extra delicious, no added sugar, colors, or preservatives necessary.
Take that, Aunt Jemima.
INGREDIENTS
- 2 cups beet juice
- 1 teaspoon vanilla or cinnamon
DIRECTIONS
- Combine the ingredients in a small saucepan over medium heat. Bring to a simmer.
- Reduce juice to about ⅔ cup, or until it reaches syrup consistency (coats the back of a spoon).
- Let cool and pour into a jar. Refrigerate until ready to use.
WHY WE LOVE THIS RECIPE
Beets are packed with antioxidant power and natural sweetness. Turn them into a syrup and you’ve got the perfect flavor-enhancer to drizzle on salads, in cocktails, or on pancakes. Plus, the vibrant color is totally Insta-worthy.