Description[]
Source: MALAI - POOJA BAVISHI
When it comes to dressing up ice cream, the decadent sauces are always at the top of everyone's list: hot fudge, caramel, toffee, peanut butter, and more. I love them, too, and this cookbook has recipes for some of them. But sometimes we all want a fresh punch of something bright and acidic. This rose-scented cherry syrup is what we swirl into our Black Forest ice cream at Malai. It's tart and intense and has a faint floral note from the addition of rose water. It can definitely rival a lush and creamy sauce.
Ingredients[]
- 4 cups fresh or frozen cherries (if using fresh, be sure they are pitted)
- 1/2 cup honey
- 1/2 cup agave nectar
- 1 1/4 teaspoons salt
- 2 tablespoons rose water
Directions[]
- In a saucepan, combine the cherries, honey, agave nectar, and salt. over medium heat and bring it to a simmer, stirring occasionally.
- Cook, stirring often, until the mixture reduces and is slightly thickened, about 5 minutes.
- Remove from the heat and let cool to room temperature.
- Transfer the cooled mixture to a blender and process until smooth, about 2 minutes.
- Transfer to a bowl and stir in the rose water.
- Use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days.
YIELD: MAKES ABOUT 2 CUPS