I really am here, I promise.
Reno life is rough guys. We aren’t even doing a complete kitchen overhaul and it still has left our life in a bit of a whirlwind. So you get minimal kitchen pictures…the BEFORE…and lovely beverage things ?
Something I love about Christmas time is all the spices! They just seem to become so acceptable during this season and my spice-loving heart beats wildly! Although we don’t dig the alchy, we are all about mixing drinks and have found our favorite flavors that way! I have been craving some cold apple cider vibes lately but not in its most traditional sense so I got busy in the kitchen to see what I could come up with.
Naturally we need to involve sugar in this situation, so I am hoping you are good with that.
I had these lovely little arils leftover from the Apple Pomegranate Parfaits, so why don’t we throw those in the pot too!? I am all about making leftovers into a blog post…err a completely delicious meal/drink. Don’t worry, I don’t share them all on here.
Some are…a bit too ‘adventurous’ for you guys so I keep those to myself. ?
Have you made a simple syrup before?
I absolutely love the transformation and it makes me feel all chef-like! Definitely something you need to feel during the holidays so y’all need to give this a go!
Before we start the syrup business, you get a quick boil going with some water, spices and the pomegranate arils, and when I say quick I am talking like 5 minutes from beginning to end.
Let it cool for a second while you get your nifty/yet humongo blender that you love named Vitee (aka our Vitamix we love) out and pour that spicy hot goodness in there. Pulse it for a few to make sure all the arils have let go of all that pomegranate juice and then put it through a strainer to get all the seed-stuff out (<-official terminology).
Feeling Chefy yet? Don’t worry, its coming.
Once you combine the Pomegranate mixture with an uncomfortable amount of sugar (but its Pure cane sugar, so you justify and get over it really quickly) and some more water, you get a nice boil going. 5-10 minutes and you have a slightly cooled silky syrupy mixture…MAGIC.
Now this is where things get creative aka optional. I added this to apple juice and poured in French vanilla cream…which was scrumptious…This would be delicious in chia tea or throw it all in the blender and get a Frappuccino thing happening! The options are truly endless, but this syrup is so easy and can be at your fingertips for the holidays. Keep it handy in the fridge for all your beverage needs ??
Or dip your gingerbread cookies in it…I mean why put limitations on such liquid magic, folks?
Okay, so I couldn’t actually locate the photos I took of our house when we first bought it, but I found these online (thanks Trulia!) But the photos are kinda terrible quality (<–yes I know…your favorite) so please forgive and just try to imagine this awfulness with me amongst the blur.
I believe you can see all through the blur and determine, along with me, that the following…GOTTA GO.
Yeah, I love fruit too, just not in dirty shades of browns and burgundy’s all over my walls.
Changing them out isn’t a financial option in our cards. But they need SOMETHING…
Linoleum at its finest folks. Vanilla fake tiles gotta go.
Builder: “Ooo, we have so much vanilla and random off white tones, white appliances would be the perfect clash!”
White + dirty yellow tones everywhere= no good
Pop of color?! Forget that…let’s just go with dirty-off-white-yellow again.
It’s taken years, countless hours, very loving selfless family members and the addition of a husband to the family to get things done but we are actually so close now!!!! I can hardly believe it!
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*Here are the nutritional facts for those of you that hate yourselves, just kidding. Serving size varies*
- ⅓ cup pomegranate arils
- 1¾ cup water (divided)
- 1 cup pure cane sugar
- ½ tsp. cinnamon
- ¼ tsp. Ground ginger
- Add arils, 1 cup water and spices to a small sauce pan and bring to a boil. Allow to boil for 3-5 minutes or until appears well combined and most arils have lost their vivid color. Set aside.
- Pour pomegranate mixture into a blender or food processor and pulse until all arils have burst and pulp/seeds have separated. Pour through a strainer and back into sauce pan.
- To the mixture, add sugar and remaining water. Stir and bring to a boil. Lower the temperature and allow to simmer for 5-8 minutes or until mixture begins to bubble up to the top of the pan.
- Remove from heat and allow syrup to cool. Syrup will thicken slightly as it cools and can be used or stored in an airtight container in the refrigerator.
Because this recipe is so versatile and tastes vary, I did not include measurements for any liquids to add this syrup to. However, for the Christmas beverage we had, we did 2 parts apple juice, 1 part French Vanilla creamer and 1 part syrup. If you like things extra sweet, add more syrup until the blend strikes your fancy??