I was so excited while seing strawberries at the market, and made it into a very tasty syrup, this can made for light or heavy syrup. If it's light syrup, just use ratio 1 : 1 : 1 for the sugar : strawberries : liquid. If heavy syrup you could use ratio 1 : 1 : 1/2.

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.You can use any kind of sugar you like, but if you want to enjoy the pink color of spring ginger, use white castor sugar or granulated sugar.Enjoy the syrup in water, milk, tea, shochu (liquor) or any thing you like. If you add it to soda water, you'll have homemade ginger ale! Recipe by @rinrinmaru

If You don't use the water then You have fantastic pepper dip for crisps or spread on your sandwiches! :)

My brother loves peppermint. I made some for him. My family likes it as well. You can add hot or cold water, even soda, to this syrup. If you're into cocktails, you can use this syrup as well.This recipe yields about 600-650 ml of syrup. You can increase or decrease the amount of mint. Bear in mind that the ratio for sugar and water for simple syrup is 1:1.

I've realised that Tate & Lyles Golden Syrup is hard to find in some places other than here in the UK so this is a homemade golden syrup. The aroma is slightly different but obviously that's their wee secret lol. So now you have no excuse to substitute honey or molasses in your toffee!! Use in syrup cookies and syrup sponge cakes also

If you don't have sour cream, you can use yogurt instead. You can substitute lemon juice for lime juice.

Add a drop of red coloring to your rose syrup, serve with mint leaves and your guests will just love it.

Since I want to be able eat okonomiyaki and takoyaki whenever I want, I make this sauce each time.Even if you don't have any vegetable soup or vegetable juice, you can still make this recipe. Whenever I make stew, before I add the flavourings, I put aside some soup for okonomiyaki sauce.Since vegetable soup is quite sweet, you can reduce the amount of sugar in this recipe. Recipe by nergis

Spicy thick liquid honey syrup for use in teas, hot wines, and other hot drinks, and a very precise way to add ginger flavor to cakes, breads, cookies and sauces. Simple to make, stays fresh a year in your pantry.

I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby

I use this syrup to sweeten iced tea, lemon or limeade, and my Thai Basil & Calmansi Vodka Gimlet, among other drinks.Gimlet recipe:https://cookpad.wasmer.app/us/recipes/1752989-thai-basil-calamansi-vodka-gimlet

This can be used for things such as macrobiotic bread, living cultures yogurt and cheese.The yeast can be stored in the refrigerator for about 3 weeks. The yeast will smell like yogurt when it is made properly. Bubbles will form if you close the lid tightly, so cover it loosely.You can make bread, yogurt, and cheese using this yeast liquid. (Refer to other recipes.) Recipe by Mille=miru