Make a Vibrant Syrup Using the Liquid From a Can of Fruit
by Claire Lower from Lifehacker on (#6EVWQ)
I come from the land of congealed salads, a land of Cool Whip and canned fruit. While the original recipe for ambrosia called for fresh citrus and shaved coconut, its progeny lean heavily on the canned stuff, so I've always had a soft spot for peaches, pineapple, and cherries that come swimming in syrup.