Using Cherry Juice In Food

CHERRY AND SMOKE

Steps:

• In a small heatproof bowl, combine the tea and the water, then cover and let sit for 5 minutes. Stir in the cherry juice, then immediately fine-strain into a snifter. Squeeze the lemon twist over the drink to express its oils, then discard. Serve warm.
• Batch for 6:
• In a medium heatproof bowl, combine 1 tablespoon tea and 2 ¼ cups water, then cover and let sit for 5 minutes. Stir in 2¼ cups cherry juice and immediately fine-strain into 6 snifters (or, honestly, whatever glasses you have). Squeeze lemon twists over each drink (2 will do you), then discard. Serve warm.

JUICE COOKIES - MADE WITH TART CHERRY JUICE!

Steps:

• Cream together ½ cup of shortening and ½ cup sugar.
• Add 3 regular eggs OR 3 flax eggs to the mixer and beat on medium for 10 seconds.
• Combine one teaspoon of almond extract to ½ cup tart cherry juice or other not-from-concentrate juice and set aside.
• In another bowl, whisk together 1 cup whole wheat flour, 1 cup white flour, ½ tsp salt and 1 T. baking powder.
• Taking turns, add a little juice mixture and then a little dry mixture. Go back and forth with the mixer turned on low until you have everything incorporated.
• Beat on medium-high for 20 seconds.
• Since the finished dough will be sticky, plop a ball of sticky dough into a bowl of powdered sugar. Generously coat and then quickly pass it back and forth between the palms of your hands until nearly all the sugar falls off.
• Bake the dough balls for 10 minutes in a preheated 350 degree oven. The cookies are done when they are slightly golden on the underside and puffed in the middle.

SPARKLING CHERRY JUICE

Steps:

• Place the cherries in a saucepan off the stove, pour the sugar over the top and let them sit for 2 hours. Add the water, and stir to mix the cherries, sugar and water together until the sugar dissolves.
• Bring the cherry mixture to a boil, reduce the heat and simmer for 15 minutes. Strain liquid into another pan, pressing cherries with a spoon to extract all the liquid, and discard the cherries. Simmer the liquid over low heat until it is syrupy and coats the back of a spoon. Remove from heat and let cool. Pour syrup in a jar and store in the refrigerator.
• To serve, place 1 to 2 tablespoons of syrup in each glass, fill glasses with chilled sparkling water and stir to mix.