Syrup would work. Watering it down a little, adding the syrup then to bring the sweetness back that the water cut out in trying to get rid of some acdity, and maybe some fruit slices. Let it sit for the fruit to really settle their flavor and make like a compote... Ooooh or what if I make it into a reduction along with fruit and make it into a syrup like sauce, you can serve that over ice cream? Or braise beef in it... Dammit, Church, I want to do all of these things now.