We are all about wholesome around here. I do my best to make most of the meals, but it doesn’t always happen, because I run a business and have four kids who need attention. So sometimes I take the easy route, and I’m OK with that. But in this instance, I feel good about taking the easy route, because this Cherry Lime Tapioca features the Kozy Shack® variety, and if you’ve ever checked their label, you know those ingredients. Win. Win. Win.
I kept typing wine. Seriously. So, uh, WINE. Yessssss.
But, back to these noms.
I made my own deliciously wonderful cherry lime syrup, since the cherries at the store just called my name like whoa. Kaaaaaaaaarly, you need meeeeeeee. And I said yes. Yes I do need you.
Making some cherry lime juice is super easy, guys. Just pop a pile in a pot with a little bit of sugar and lime juice and heat it up until the cherries can be mashed, releasing all that delicious juice.
After I was done mashing in the pot, I mashed it again, through a sieve this time, so I could keep out the cherry skins, scraps, and pits. Pure syrup-y goodness. Because I added some lime juice, it has a thinner consistency from regular syrup, but I was OK with that because I wanted thinner for this recipe, andplusalso I see cherry limeades in my future. So awesome.
So now all that’s left is getting a bowl of some Kozy Shack® Tapioca and stirring in some delicious syrup, and voila! Cherry Lime Tapioca! The girls inhaled it. Like two seconds, bye.
- 1½ lbs. Fresh Cherries, stems removed
- ½ C Sugar
- ¼ Fresh Lime Juice
- 1 C Kozy Shack Tapioca
- In a medium saucepan on medium-low heat, add the cherries, sugar, and lime juice. Allow to warm for several minutes, then begin to gently smash the cherries with a potato masher. Continue gently smashing until all the cherries are thoroughly mashed. Remove from heat.
- Set a mesh strainer over a large bowl and pour the cherry lime mixture into it. Use the potato masher to press the mixture down onto the strainer, releasing any last juice remaining in the cherries. Discard the skins and pits, then place the syrup in the fridge to cool.
- In two small bowls, add ½ cup of the tapioca to each, then pour 3 tablespoons of the cherry lime syrup on top of each. Stir until thoroughly mixed, top with an extra drizzle of syrup and some fresh lime zest for garnish. Enjoy!
The post Cherry Lime Tapioca appeared first on A Simple Pantry.