Advertisement

Vegan Month of Food recipe: Citrus in sherry simple syrup

Share via

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

This recipe for citrus served with a simple sherry syrup is a real keeper because of its versatility. Though the recipe suggests tossing this syrup with a citrus salad and serving with a poundcake, it could be used to accent a variety of desserts. Consider trying it with the freshest seasonal fruit you can find at your market.

RELATED:

More L.A. Times test kitchen recipes for Vegan Month of Food

Advertisement

Market fresh: Cooking through the seasons

Join us on Twitter @latimesfood and Facebook @latimesfood

Advertisement