Fruits In Syrup Recipes
BASIC RECIPE FOR FRESH FRUIT SYRUP
Steps:
- Gather the ingredients.
- Peel, de-stem, or remove seeds from the fruit, as appropriate.
- Place the fruit, water, and sugar into a pot.
- Cook the fruit with the sugar and water, bringing it to a boil and then lowering the heat to simmer.
- Smash the fruit while it is cooking.
- Simmer until the mixture has thickened to a syrupy consistency. This should take about 10 minutes.
- Once the mixture has thickened, you can press it through a strainer to make a thin syrup.
- If you prefer a thicker syrup, process the cooked syrup in a food processor .
- Serve with your favorite breakfast item. Enjoy!
Nutrition Facts : Calories 42 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 10 g, Fat 0 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
FRUIT SYRUP
My hubby likes to use fruit syrup on his pancakes and waffles, but it's so expensive to buy in stores, so, I started making this version. He likes it just as well as store bought! (yield below is a rough guess!)
Provided by Jellyqueen
Categories Breakfast
Time 10m
Yield 20 oz.
Number Of Ingredients 2
Steps:
- Combine juice and sugar in medium sauce pan.
- Bring to a boil.
- Let boil for a few minutes (until sugar is completely dissovled).
- Let cool for about 30 minutes.
- Pour into containers (I used an old glass syrup bottle) and store in fridge.
Nutrition Facts : Calories 77.4, Sodium 0.2, Carbohydrate 20, Sugar 20
FRUIT SYRUP
This syrup is delicious on pancakes; the tart berries and ripe orchard fruits are a perfect counterpart to maple's mellow sweetness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Combine fruit and syrup in a small bowl. If using berries, press them with the back of a spoon until they just start to break apart. For a smoother syrup, press through a sieve.
- Split vanilla bean, if using, and scrape seeds into mixture. Add bean to bowl.
- Transfer mixture to a bottle or another container, cover, and refrigerate. Use within 3 or 4 days. Before serving, the syrup can be warmed in a small saucepan over low heat to desired temperature.
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