A picture of Beet Sugar Syrup.

Beet Sugar Syrup

cookpad.japan @cookpad_jp

Maple syrup is tasty but a little expensive.
When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.
This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.

It will keep for about 3 weeks in the fridge.
Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku

Maple syrup is tasty but a little expensive.
When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.
This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.

It will keep for about 3 weeks in the fridge.
Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku

Beet Sugar Syrup

cookpad.japan @cookpad_jp

Maple syrup is tasty but a little expensive.
When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.
This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.

It will keep for about 3 weeks in the fridge.
Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku

Maple syrup is tasty but a little expensive.
When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.
This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.

It will keep for about 3 weeks in the fridge.
Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku

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Ingredients

2 servings

400 mlBeet sugar
100 mlWater

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Steps

1

Put the ingredients into a saucepan and cook over low heat. Keep mixing it constantly with a spatula, so that it doesn't burn.
2

When the beet sugar has melted and it has simmered for about 1 minute, it is finished. When it has cooled down a little, transfer to a container for storage.

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cookpad.japan @cookpad_jp

on March 08, 2014 16:47

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