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

1. Combine the ingredients in a small saucepan over medium heat. Bring to a simmer.
2. Reduce juice to about ⅔ cup, or until it reaches syrup consistency (coats the back of a spoon).
3. 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.