Have you heard about all of the wild things they put in good old fashioned {commercial} brands of yogurt? Some contain high fructose corn syrup; others have pork-derived gelatin. If you’ve visited this blog before, you know I’m absolutely against the addition (and creation of) high fructose corn syrup in anything. Additionally, foods with swine are not halal (permissible).
That said, over the years I’ve begun to make a lot of foods myself, including yogurt. Flavored yogurts are absolutely delicious, but homemade varieties sometimes just don’t have that added sweetness you might be after if you’re just mixing fruit and yogurt in a blender. I’ve found a great way to get that creamy, delciously sweet taste by preparing a fruit syrup ahead of time.
In this recipe, I’ve used sour cherries because they are currently in season. I bought them fresh and decided to eat some and make syrup out of the others. You could do the same with strawberries, blueberries, raspberries or other fruits you think would taste delicious in a yogurt. I’ve recently made a gooseberry jam in a similar way. I just might be adding it to my yogurt very soon…
If you’ve never made syrup before, my advice is to take your time. Cooking times may vary. When I first followed a recipe for syrup, mine was still quite liquid for much longer than the recipe directed. If that happens to you, just continue to cook on low. Insha’allah, it will become thicker. If you’ve taken your eye off the prize for a while and have a thicker outcome, don’t despair. Just turn off the heat, allow it to cool and add it to your yogurt, anyway. Have fun. Experiment. Enjoy.
Sour Cherry Syrup Ingredients
2 cups cherries, pitted and stems removed
1/2 tablespoon lemon zest
juice of 1-2 freshly squeezed lemons*
1- 1/4 cups turbinado sugar or raw cane sugar
Directions
- To a medium saucepan over medium heat, add the cherries, lemon zest and lemon juice. Bring to a boil, then reduce heat to medium.
- Cook on medium for 15 minutes. Add the sugar and stir. Continue to cook until the mixture is the desired consistency of a syrup, about 10 additional minutes.
- Remove from heat and allow to cool.
To Make the Sour Cherry Yogurt
Top yogurt with syrup for a dessert that looks like a strawberry sundae! Blend the syrup completely into the yogurt for a lovely sour cherry flavored yogurt– without the high fructose corn syrup or gelatin.
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Oh, if I could only find fresh sour cherries! I will try to make this with raspberries (abundant in Virginia now) for my kids, as I agree, the commercial brand yogurts are mostly sugar!
Thanks, Yvonne!
Wow. Why can’t we get YOU on a cooking show. Your advice is always top notch, your recipes delicious, and inspirational to boot. Salaam!
Instead of syrup, we also can make Jam.