Simple Syrup

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

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 make this syrup when lemons are most abundant and freshly picked. The recipe is from a family friend who also supplies me with the lemons.

This year, the lemon trees in my mother's garden are particularly full of large, juicy fruits. After making so much excellent marmalade (to the point of having no more space in the pantry of wonders), I wondered how else I could use all those lemons that absolutely couldn't go to waste. When I saw this syrup in @mimmaciccarese's recipe book, the solution popped into my head. What better recipe than this to make a genuine homemade refreshing drink for the summer? But not only that! This syrup can be used in countless ways. I'll give you some ideas in the notes🔸at the bottom. I also collected all the zest that would otherwise have been thrown away; I chopped it in a food processor and stored it in a glass jar in the freezer, ready to flavor a dessert, a risotto, or any other dish. There you go, I've given you a thousand reasons to try making it because, moreover, it's very easy to prepare!Follow me, Sweetly Elvie on Instagram, Cookpad, and Facebook 👩🏻‍🍳🍋

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

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!

Fresh strawberry infused in a simple syrup to provide flavor and sweetness to mixed drinks, iced tea or lemonade. This’s is also great in whipped cream,frostings and icings. It provides a sweetener for fruit sauces for ice cream and desserts. It can be brushed on cakes for moisture and flavor. Wherever you want a burst of strawberry sweetness.

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.

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

A delicious syrup I hope you give it a try!!!

Very yummy

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

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! ☕️🍁

My kids love lemonade and ask for it every summer. It's an easy-to-remember recipe that's super simple. It's delicious and a great way to get some vitamin C, which is also great for beauty. The origin of this recipe: I always keep it on hand so we can have it whenever we want. Thanks to this lemonade, my kids don't catch colds in the summer. It's also great for tired days or after too much sun exposure.

This syrup is guaranteed. Sore throat gone the same day.The recipe is from Father Elpidoforos, I tried it and my sore throat stopped the same day. That's why I'm sharing 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.

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.

I saw blueberry syrup in a storefront once and took the idea to make this.They will be done in about 1-2 weeks. Recipe by Yuuyuu0221

I am trying to reduce food waste. Great for milk shakes, ice cream, I even dipped my pancakes in this, so good

An old friend of mine showed me this recipe many years ago and I've hardly bought syrup since! So simple and easy to make in varying quantities. Easily double, triple, or halve the recipe by using the general rule: 1 part water, 2 parts sugar. For my family breakfasts I make a large batch and keep the leftovers.

Orange syrup without preservatives or additives, made with fresh orange juice that, when diluted with water or soda, surpasses the taste of commercial orange soda.A few more secretsIt also makes a nice drink when mixed with vodka, ouzo, rum, etc. It keeps for up to 2 months in the fridge. If you want to keep it longer, store it in the freezer. You can make lemonade the same way using lemon juice; the only thing I add is 1 vanilla bean, which you can skip. If the syrup crystallizes after boiling, don't worry—just add the juice and stir. This recipe was given to me by a grandmother from the city.

www.craftycookingmama.com

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

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!

Ball Blue Book

Nice to have tea syrup handy when you want to make fresh tea.

In the summertime, I often want to eat kanten (agar-agar) jellies.I received lump brown sugar as a gift, so I referred to a cookbook from Okinawa to make this syrup.When reducing the syrup, take care not to let it boil over. If you let the syrup burn, it will become bitter, so keep mixing as you simmer.For people who wrote in concerned about the syrup crystallizing while chilling, the syrup was OK for 10 days. For an easy to make amount. Recipe by tearstar