Sour Cherry Popsicles
Medically reviewed by Christiana George Updated Date: June 8, 2023
Three siblings, the oldest not being over twelve, live across the street from me. I know their names by heart because I frequently hear their mom or dad yelling at them from the stoop. “I’m counting to three, and you guys had better be ready!” Dad yells every morning. “Stop pushing your little sister and hurry up!” is Mom’s constant refrain in the evenings. I can’t really imagine their life beyond these snapshots, so in my mind, they’re in a constant state of being scolded.
Life’s tough for a kid, you know? The fetters of childhood, with its enforced bedtimes, endless rules, constant nagging, can really wear away at a person after awhile. My mom excelled at telling my sister and me what to do, and we’d wear her rules like chain mail (protective but heavy as hell). I especially remember wishing I could eat sweets whenever I wanted. I wished it fiercely actually. But chocolate bars were pretty much out of the question except around Halloween and Valentine’s Day, cake was sequestered to birthdays, and ice cream was a summer afternoon activity only.
Then I went away to college, where I spent a majority of my first year’s meal points on the junkiest food I could get my hands on. Freshman Fifteen is not a myth people. I got a little tubby. I went home that summer and walked it all off, vowing to myself that I’d never practice such hedonism ever again. Some lessons have to be learned the hard way.
Now that I’m a mature adult, I’ve finally got a handle on my mom’s perspective. Kids should not be able to do whatever they want. Rules are there for a reason. Imagine if the kids across the street had no parents to stop them from being late for school or bullying their little sister! Imagine if I’d allowed my sweet tooth to run rampant! It’s a funny thing when your thinking switches gears and you start weighing consequences and repercussions, practicing moderation.
I’m pretty sure I would’ve loved these popsicles as a kid, but the beauty of them is that they’re made almost completely from real fruit. What kind of treat works out so perfectly like that? They’re able to be enjoyed guilt-free by both children and adults like.
I have to confess, I didn’t think much of sour cherries when I first saw them. They’re soft and small, the runt of the cherry family. And their color, averaging around fire engine red, screams under-ripe. In short, they go against my every intuition as a cook and as an eater. But temper them with a bit of sugar, and the flavor pops. It’s distinctively cherry, but with undertones of warm spices. I can see why they’re beloved by pie- and jam-makers alike.
Be warned though: sour cherries live the shortest of lives. They blink in and out of existence in a matter of weeks. Our season’s over already, but perhaps you can still find them in your markets? If not, save this recipe for next year because it’s incredibly easy and indulgent. In a good way.
I wanted to end this post with a bit of a catch-up, as it’s just now hitting me how long it’s been since my last post. This summer has whizzed by in its customary manner, hasn’t it?
I guess the biggest announcement I should make—although it’s terribly overdue—is that my blog turned two! In June! I’m horrible at this sentimental stuff, but suffice it to say, this sweet little space means so very much to me. It’s taken on a life of its own, and in the process, exposed me to the whole exhilarating world of food blogging. Thank you for hanging in there, dear readers!
Likewise, the opportunities that have come my way have been kind of mind-boggling. The most recent is just a little too much: I shot my first cookbook! And not my own! It’ll come out next spring, a book all about healthy (and delicious!) smoothies. I don’t want to say too much about it, but thank you to those who made it possible! My heart overflows with appreciation.
And finally, the people I’ve met! This summer has consisted of a string of blogger meetings (good food always the backdrop). And the people behind some of my favorite blogs are just as wonderful as I imagined, which I already knew in my heart to be true, because how could you not share your very essence when pouring all your patience and love into a task as all-consuming as blogging? I can now call them real-life friends. Thank you, lovely people you! I hope I get the chance to meet many more of you in the future (Brianne, I’m lookin’ at you especially)!
SOUR CHERRY POPSICLES
Makes 8 1/3-cup size popsicles
Ingredients:
2/3 cup water
2/3 cup sugar
3 cups pitted sour cherries (a little over a pound of whole cherries)
Directions:
Make a simple syrup by cooking the sugar and water in a small saucepan until the sugar dissolves, stirring a few times. Turn off the heat and let the syrup cool to room temperature.
Process the cherries in a food processor or with an immersion blender until completely blended. You should have about 2 cups of blended cherries. Stir in the cooled simple syrup. Pour the mix into popsicle molds (I use this guy) and slip the popsicles into the freezer until frozen, about 4 hours.
To remove, let the mold rest on the counter for a few minutes. Alternatively, run the mold under lukewarm water for about 20 seconds. They should slip out with a tug.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.
Is Brown Sugar Acidic? Brown Sugar and Acid Reflux
Acid reflux is a pervasive condition that affects millions of people globally, disrupting daily life with symptoms like heartburn, regurgitation, and discomfort in the chest. The primary cause is stomach acid flowing back into the esophagus, often due to a weakened lower esophageal sphincter (LES). While occasional reflux can be a nuisance, chronic acid reflux, known as Gastroesophageal Reflux Disease (GERD), requires careful management to prevent further complications such as esophagitis or Barrett’s esophagus.
A key factor in managing acid reflux is dietary choices. Certain foods and beverages can exacerbate symptoms, while others may alleviate discomfort. Sweeteners like brown sugar often raise questions: Is it acidic, and could it aggravate acid reflux? Understanding the properties of brown sugar, including its pH level, and its effects on the digestive system is crucial. In this article, we’ll break down the science behind brown sugar’s acidity, its connection to acid reflux, and alternative sweeteners that might be gentler on your stomach.
What is Brown Sugar?
Composition and Difference from White Sugar
Brown sugar is essentially white sugar with added molasses, giving it its characteristic color, flavor, and moisture content. Unlike white sugar, which is refined and stripped of impurities, brown sugar retains a small percentage of molasses, contributing to its slightly richer taste.
Nutritional Composition of Brown Sugar
To better understand its potential impact on acid reflux, let’s examine the nutritional profile of brown sugar:
| Nutrient | Amount per 100g | Comment |
| Calories | 380 kcal | High caloric content, similar to white sugar. |
| Carbohydrates | 98 g | Primarily simple sugars. |
| Sugars | 96 g | Includes glucose and fructose. |
| Calcium | 85 mg | Derived from molasses content. |
| Potassium | 130 mg | Trace amount beneficial for health. |
| Iron | 0.71 mg | Present in small quantities. |
While brown sugar offers minimal minerals like calcium and potassium due to its molasses content, its nutritional differences from white sugar are not significant enough to consider it a health food.
pH Level of Brown Sugar
The pH level of brown sugar typically ranges from 5.0 to 6.0, making it slightly acidic. While it is not as acidic as lemon juice or vinegar, its acidity level can still influence those sensitive to acidic foods.
Is Brown Sugar Acidic?
Scientific Explanation of Its Acidity
Acidity is measured on a pH scale, where values below 7 are acidic, and values above 7 are alkaline. Brown sugar falls on the acidic side due to its molasses content. Molasses, being mildly acidic, slightly lowers the pH of brown sugar compared to white sugar, which has a nearly neutral pH.
Comparison with White Sugar and Natural Sweeteners
- White Sugar: With a pH closer to neutral (around 7), white sugar is less acidic than brown sugar. However, its effect on acid reflux is similar due to its high glycemic index and refined nature.
- Natural Sweeteners: Alternatives like honey (pH 3.9–4.5), maple syrup (pH 5.5–7), and stevia (neutral) may offer better options for acid reflux sufferers due to their varying pH levels and lower glycemic impact.
Brown Sugar and Acid Reflux
Can Brown Sugar Trigger Acid Reflux?
Brown sugar may contribute to acid reflux symptoms for some individuals. While it is only mildly acidic, the real issue lies in its impact on the digestive system:
- High Sugar Content: Excess sugar consumption can lead to increased stomach acid production, which may trigger acid reflux.
- Molasses Content: Though minor, the acidic molasses in brown sugar may irritate sensitive individuals.
- Indirect Triggers: Consuming sugary foods can lead to weight gain, a known risk factor for acid reflux.
Benefits and Risks of Consuming Brown Sugar for Acid Reflux Sufferers
- Benefits:
- Slightly less refined than white sugar, which may be marginally better for some.
- Trace minerals from molasses could contribute to nutritional diversity.
- Risks:
- Increased acid production in the stomach.
- Potential for triggering heartburn if consumed in large quantities.
For those with acid reflux, moderation is key. A small amount of brown sugar might not cause symptoms, but frequent or excessive use could exacerbate issues.
Alternative Sweeteners for Acid Reflux
Low-Acid Natural Sweeteners
For those looking to reduce acid reflux symptoms, consider these alternatives:
- Honey:
- Natural and slightly acidic.
- Known for soothing throat irritation caused by acid reflux.
- Maple Syrup:
- Ranges from mildly acidic to neutral.
- Less processed and has a unique flavor.
- Stevia:
- A natural, zero-calorie sweetener with a neutral pH.
- Ideal for those managing both acid reflux and blood sugar levels.
- Coconut Sugar:
- Low glycemic index.
- Slightly acidic but often better tolerated than refined sugars.
Exploring Sugar Substitutes for Acid Reflux Relief
Managing acid reflux often involves making strategic dietary adjustments, and one effective approach is substituting traditional sugars like brown sugar with alternatives that are gentler on the stomach. Sugar substitutes can offer several benefits, such as lower acidity levels, reduced impact on stomach acid production, and, in some cases, added health benefits like lower calorie content or additional nutrients.
Natural sweeteners like honey, stevia, and maple syrup are popular choices among individuals with GERD. Honey, for example, is known for its soothing properties, which can help coat the esophagus and alleviate irritation caused by acid reflux. Stevia, a zero-calorie natural sweetener, is pH-neutral and less likely to exacerbate symptoms compared to refined sugars. Maple syrup, ranging from mildly acidic to neutral, offers a flavorful alternative that is often better tolerated by those with sensitive stomachs.
Additionally, sugar substitutes like coconut sugar and erythritol have a lower glycemic index and may help reduce overall acid production in the stomach, making them viable options for long-term dietary management. Experimenting with these alternatives can help find the right balance between satisfying your sweet tooth and avoiding reflux flare-ups.
Author Tip: Sugar Defender Reviews: Does It Really Work?
Why Choose Alternatives?
Switching to these sweeteners can:
- Lower the likelihood of triggering acid reflux.
- Provide added nutrients and health benefits.
- Reduce overall sugar intake, aiding in weight management—a crucial factor in controlling GERD symptoms.
Conclusion
Brown sugar, while mildly acidic, may not be the primary culprit in triggering acid reflux for most individuals. However, its sugar content and slight acidity can aggravate symptoms in sensitive individuals when consumed in large amounts. For those managing acid reflux, it’s essential to adopt a balanced approach by moderating sugar intake and opting for natural, low-acid sweeteners where possible.
Understanding your body’s reactions to certain foods is key. Consulting a healthcare provider for personalized dietary advice can help you make informed choices and effectively manage acid reflux symptoms.
FAQs
1. Is brown sugar good for acid reflux?
Brown sugar is not inherently good or bad for acid reflux. Its mild acidity and sugar content can trigger symptoms in sensitive individuals, but moderate consumption may not cause issues for everyone.
2. How does brown sugar compare to white sugar for acid reflux?
Brown sugar is slightly more acidic due to its molasses content. However, its overall impact on acid reflux is similar to white sugar.
3. Can brown sugar cause heartburn?
In some individuals, brown sugar can cause heartburn, especially when consumed in large amounts or as part of a high-sugar diet.
4. Are there better sweeteners for acid reflux?
Yes, alternatives like honey, stevia, and maple syrup are often better for acid reflux sufferers due to their lower acidity and potential health benefits.
5. What are other dietary tips for managing acid reflux?
- Avoid highly acidic foods like citrus and tomatoes.
- Eat smaller meals to prevent overloading the stomach.
- Stay upright after eating and avoid eating late at night.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.