Homemadesyrup Recipes

HOMEMADE PANCAKE SYRUP

Steps:

• In a small pyrex measuring pitcher combine all ingredients.
• Mix until well combined.
• Microwave for 50 seconds. Stir.
• Microwave for 50 seconds more or until mixture boils.
• Stir.
• Serve hot or let cool.

SIMPLE SYRUP

Steps:

• Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.

HOMEMADE SYRUP

Steps:

• 1. Melt butter and water in a sauce pan.
• 2. Add vanilla and sugar. (If using real vanilla, use 1 tsp.) Stir on medium heat until sugar is completely dissolved. Makes 2 cups of syrup

SIMPLE SYRUP

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

HOMEMADE SYRUP

Steps:

• Mix the water with the two sugars.
• Simmer for 15 minutes.
• Remove from heat, and stir in maple flavoring.
• This may form crystals but can be reheated.
• Does not need to be refrigerated.

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

HOMEMADE SYRUP {BUTTER SYRUP}

Steps:

• Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
• Bring to a rolling boil (see note) and boil for 2 minutes.
• Off heat, add baking soda and almond extract.
• Whisk to mix together, the syrup will bubble and foam vigorously.
• Let rest for a few minutes to let the foam settle down.
• Serve warm or cold.
• Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.

HOMEMADE PANCAKE SYRUP

Steps:

• In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
• Reduce the heat to medium and simmer for 4 minutes.
• Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
• Serve immediately.
• Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.

5 EASY HOMEMADE SODA SYRUPS

Steps:

• Place all the ingredients in a saucepan.
• Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.
• Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.
• Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.
• Pour this syrup into a sterilized heat proof glass bottle or a mason jar.
• Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.
• Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.
• Remove the star anise and puree the pineapple.
• Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.
• Pour the pineapple syrup into a sterilized glass bottle or jar.
• Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches "poach" in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.
• Remove the thyme sprigs and puree the peaches.
• Place the puree on a double layer of cheesecloth and strain the liquid out.
• Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.
• Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.
• Lower the heat and simmer for 15 minutes.
• Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.
• Pour the syrup in a sterilized glass bottle or jar.
• Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.
• Place all the ingredients in a saucepan and heat until the sugar dissolves.
• Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.
• Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.
• Pour syrup into a sterilized bottle or jar.
• Preheat oven to 250°F/ 120°C.
• Place the lids on the syrup filled jars loosely (don't screw them on tightly).
• Place the bottles on a baking tray, making sure they don't touch each other.
• Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.
• While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).
• Leave them to cool completely to room temperature and store in the fridge overnight.
• Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.