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
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
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
SPICED SYRUP FOR FRESH FRUIT
Provided by Food Network
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
- Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
- In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.
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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