Honey Syrup Recipes

HONEY SYRUP

Steps:

• In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

HONEY SYRUP

Steps:

• Add the honey and water into a small saucepan over medium heat.
• Stir until the honey is dissolved.
• Allow to cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to 1 month.

DUTCH HONEY SYRUP

Steps:

• In a saucepan, combine sugar, corn syrup and cream. Bring to a boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in vanilla. Serve warm over pancakes, waffles or French toast.

VANILLA HONEY SIMPLE SYRUP

Steps:

• Combine the milk and vanilla extract in a bowl.
• Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.

HONEY SYRUP

Steps:

• Dissolve sugar in the orange juice in a small saucepan. Heat until mixture turns clear. Simmer gently 5 minutes.
• Add lemon juice and honey, and set aside until ready to use.
• Before using, warm gently and serve warm.

HONEY SYRUP

Steps:

• Combine all the ingredients in a saucepan over medium heat, bring to a boil, and let simmer for 5 minutes. Let cool, then strain into a food-safe quart container for storing. Fill a labeled squeeze bottle for easiest use. The syrup will keep for 7 days, refrigerated.
• substituting for simple syrup
• Other natural sweeteners-raw sugar, honey, maple syrup, and agave nectar-can be turned into syrups for easy use in cocktails as an alternative to simple syrup. Be mindful when you swap in flavored syrup in a cocktail that requires simple syrup: any flavor added to a cocktail should contribute positively to the final flavor profile of the cocktail. For example, agave-from which tequila is made-will increase the depth of flavor in a Margarita; maple syrup would overpower it.
• Making syrups takes a little trial and error. Start by slowly heating equal proportions of the sweetener and water in a saucepan. The consistency should be such that the flavor of the ingredient is prominent but the syrup still liquid enough to pour. For more elaborate syrups, try adding herbs, spices, or citrus peel to increase the depth of flavor. For example, honey syrup (left) is incredible with vanilla and orange zest.

ORANGE HONEY SYRUP

Steps:

• In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
• Makes about 1 1/3 cups

BAKLAVA WITH HONEY SYRUP

Steps:

• Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

DUTCH HONEY SYRUP

Steps:

• In a saucepan, combine sugar, corn syrup and cream.
• Bring to a boil over med heat; boil 5 mins or until slightly thickened, stirring occasionally.
• Stir in vanilla.