EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
DIY HOMEMADE FRUIT SYRUPS
Whether you're a pro or a newbie in the kitchen, these syrups are the easiest thing to make. Plus, having a selection of homemade syrups for breakfast will get you cheers and appaulase from everyone. Promise!
Provided by Wendy O'Neal
Time 15m
Number Of Ingredients 2
Steps:
- Mix corn syrup with jam, preserves or frozen fruit in a small sauce pan.
- If using JAM or PRESERVES: Heat on medium heat until well blended and hot; do NOT boil.
- If using FROZEN FRUIT: Heat on medium heat until well blended; simmer 2 to 3 minutes, until fruit is tender.
Nutrition Facts : Calories 194 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 Tablespoons, Sodium 34 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
HOMEMADE BERRY SYRUP (FOR PANCAKES!)
Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!
Provided by Lubie
Categories Sauces
Time 30m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Wash, stem, and crush fruit in saucepan.
- Heat to boiling and simmer about 10 minutes.
- Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
- Discard pulp.
- The yield of juice should be about 5 cups.
- Combine juice with sugar and boil in large saucepan for 1 minute.
- Skim off foam.
- it is ready to serve or to can in 1/2 pint jars.
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
5 EASY HOMEMADE SODA SYRUPS
Provided by Dini from The Flavor Bender
Number Of Ingredients 26
Steps:
- Place all the ingredients in a saucepan.
- Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.
- Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.
- Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.
- Pour this syrup into a sterilized heat proof glass bottle or a mason jar.
- Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.
- Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.
- Remove the star anise and puree the pineapple.
- Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.
- Pour the pineapple syrup into a sterilized glass bottle or jar.
- Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches "poach" in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.
- Remove the thyme sprigs and puree the peaches.
- Place the puree on a double layer of cheesecloth and strain the liquid out.
- Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.
- Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.
- Lower the heat and simmer for 15 minutes.
- Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.
- Pour the syrup in a sterilized glass bottle or jar.
- Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.
- Place all the ingredients in a saucepan and heat until the sugar dissolves.
- Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.
- Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.
- Pour syrup into a sterilized bottle or jar.
- Preheat oven to 250°F/ 120°C.
- Place the lids on the syrup filled jars loosely (don't screw them on tightly).
- Place the bottles on a baking tray, making sure they don't touch each other.
- Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.
- While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).
- Leave them to cool completely to room temperature and store in the fridge overnight.
- Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.
LOW SUGAR / SUGAR FREE SIMPLE SYRUP
A satisfyingly sweet homemade sugar free simple syrup recipe! How to make keto simple syrup with allulose, erythritol, or monk fruit, as well as a low sugar simple syrup option.
Provided by Alyssia Sheikh
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Add sweetener and water to a pot over medium heat.
- Stir regularly and bring to a simmer-don't let it start to foam or boil completely! Just before it boils, turn off the heat.
- Continue to stir until the sugar has dissolved completely, then remove from heat.
- Transfer to a jar or glass container and cool to room temperature.
- Store in a sealed jar or container in the fridge for 1-3 months.
- Yields ~1½ cups simple syrup.
Nutrition Facts : ServingSize 1 Tbsp, Carbohydrate 8 g
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