Date Syrup

When we were younger my uncle used to make us baked chicken and drizzle date syrup on it and it was delicious! This was supposed to be that but I ended up not making the chicken yesterday so I put a little spin on it.Hope you enjoy :)

I got tired of buying Torani simple syrup at $6.00+ per bottle every week. This recipe has the same viscosity and sweetness, but has a slight coloring and will not keep as long due to not having any added preservatives.

I ran out of commercial simple syrup, but remembered this recipe that I used to make.There isn't much to this recipe. It's really easy so just give it a go.Lemon is used but won't separate your milk tea or iced cafe au lait, so don't worry. Recipe by Yumi`s cafe

Quest’anno gli alberi di limoni nel giardino di mia madre sono particolarmente carichi di frutti grossi e succosi. Dopo aver fatto tanta ottima marmellata (da non aver più spazio nella dispensa delle meraviglie), mi son chiesta in quale altro modo avrei potuto utilizzare tutti quei limoni che per nessun motivo potevano andare persi. Quando ho visto questo sciroppo nel ricettario di @mimmaciccarese, mi è balenata in testa la soluzione. Quale migliore ricetta se non questa per realizzare una genuina bibita rinfrescante fatta in casa per l’estate? Ma non solo! Questo sciroppo si presta per innumerevoli utilizzi. Vi do qualche idea nelle note🔸in fondo. Ho anche raccolto tutta la scorza che altrimenti sarebbe andata buttata; l’ho tritata in un tritatutto e l’ho conservata in un vasetto di vetro in freezer, pronta all’occorrenza anch’essa per aromatizzare un dolce, un risotto, o qualsiasi altra pietanza. Ecco, vi ho fornito mille motivi per provare a farlo perché oltretutto la sua preparazione è facilissima!Follow me, Sweetly Elvie on Instagram, Cookpad and Facebook 👩🏻‍🍳🍋#sciroppodilimoni #estate #bibitafresca #lemonsodahomemade #limoni #estate

Preparo questo sciroppo nel momento in cui i limoni sono più abbondanti e soprattutto appena raccolti. La ricetta è di un'amica di famiglia che mi rifornisce anche dei limoni.

I learnt to make a quick simple sponge whilst I was at university. It tastes good and like any sponge you can adapt it to your needs.Full of flavour but as it is cooked in a microwave rather than an oven it looks a bit anaemic.

I happened to find some fresh apricots at the supermarket one day and challenged myself to preserve them in syrup. It's been 4 years since my first attempt. The first year I just made a small amount, and perhaps because of that it was a big success. The next year I reduced the sugar, but that version wasn't sweet enough, so I took the syrup out of the jar and added more sugar. On the 3rd year I wasn't able to seal the top on properly, so I had to throw away half of the 5 kilos I'd preserved.Make sure to pack the jar tightly. If you put the apricots in neatly, there will be no gaps after adding the syrup. 200 g of sugar and 200 ml of water is not enough sometimes, so I've listed a generous amount of syrup ingredients.The white liquor is used as insurance against spoilage if you aren't able to achieve a proper vacuum seal. Recipe by Koto no tsuki

This recipe has been in my family since before the Civil War. It has been passed down orally from mother to daughter for at least four generations. This recipe is a traditional holiday dish from South Carolina.

I had about three drops of store brought syrup left but had already made breakfast of pancakes, eggs, and beef bacon so i had to improv. i remembered this recipe from when i worked in a restaurant and someone forgot to add syrup to the delivery list.

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

This syrup recipe is so easy and comes in so handy! Being able to make my own Pumpkin Latte every morning right after waking up is the best feeling in the fall! ☕️🍁

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

I got some maple syrup as a gift. I wanted to bake a cake that makes the best of it. This was originally a recipe without any baking powder, but I made a variation using baking powder as well, since the cake shrinks once it cools.When whipping the egg, make sure to warm to about 40℃ over a hot water bath. For best results, combine the powdered ingredients well before sifting. Recipe by Suu

Made this to use in a cocktail, but it would also be tasty flavoring iced tea, sodas, lemonade, or poured over pancakes, ice cream, and cake. Endless possibilities!#GoldenApron23

Inspired from a recipe in a manga called Delicious Days of Martha. I mix it with warm water, cold water, even soda. Delicious and warm!

Hoy vamos a hacer un pudín con melocotones en almíbar y en mi caso he utilizado bizcocho de almendras. Muy cremoso y delicioso. Muy sencillo de hacer y con un resultado estupendo! ( Receta modificada de Cocina para todos)

#kanostate

Simple to do with only a few ingredients. You can sub raspberries, blackberries, and blueberries as long as you don't cut or crush the berries!

:present

#BreastCancerAwareness #PinkOctoberWithCookpad

great syrup! both sides of the family love it!

Here is the basic recipe to make any flavor simple syrup. I love love trying this with wild harvested herbs or flowers. You can always try it with dried lavender or hibiscus from the store too. Mix it up. You can then use your syrup for coffee, lemonade, cocktails... Or bottle it and give it as a gift for someone else to enjoy.

Topping for Kakigori.

There are many recipes out there for brown sugar and ginger, but I wanted to make a version that was as concentrated as possible easily. I used to make this the "even easier" way, but ever since I encountered Cookpad user La Land's brown sugar syrup I've been adding mizuame to mine too. This is how I've been making this several times since last year.The amount of brown sugar that will melt in the juices that come out of the ginger is limited. If you use the "easier" method in particular, the lower the humidity the harder it is for the sugar to melt. You can just stir it up from the bottom of the jar before using, or put the jar in hot water to warm it through, and any crystallized parts will melt. Recipe by Soraten mama

Ball Blue Book

Buying gum syrup every time I wanted an iced coffee was annoying so I decided to just make some myself.If you accidentally end up with glucose syrup, add some hot water and it should still be ok. Recipe by Komafin

We woke up early this morning and picked strawberries. This is a syrup I like to make to go on pancakes #GlobalApron strawberries

My grandma made this every Christmas and I wanted to take a try at it.