Homemade Syrup Recipes

Strawberry Simple Syrup



Yield: about 3 1/2 cups

2 lbs fresh strawberries
4 cups water
2 cups sugar

Wash the berries and remove stems. Roughly chop or quarter the strawberries and place them into a medium saucepan. Cover with the water and bring to a boil. Reduce to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.

After 20 minutes, the berries will be much lighter in color and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the strawberry liquid through it. Resist the temptation to press down on the cooked berries to extract more juice. This will make the syrup cloudy. After straining, discard the cooked berries.

Add the sugar to the liquid and bring back to a boil. Stir constantly, until the sugar has dissolved completely.* Skim and discard any foam that rises to the top. Remove from the heat and let the syrup cool completely before transferring to glass jars for storage in the refrigerator. The syrup will last for several weeks.

* If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer until the liquid reduces and thickens further.

Peach Thyme Syrup



Ingredients

3 large peaches, pitted and diced (mine were about 20 ounces before dicing)
1/2 cup granulated sugar
A few sprigs of thyme

Instructions

Combine all the ingredients in a large saucepan. Bring to a boil, then reduce heat to low and cook for 30 minutes. Every few minutes, stir the pot with a wooden spoon and use it to smash the peaches a little bit. Strain the syrup into a bowl using a fine mesh sieve and discard the solids. Transfer the syrup to a bottle or jar and refrigerate for up to a week.

Source: http://ohmyveggies.com/recipe-peach-thyme-syrup-for-sodas-iced-tea-lemonade/

Cinnamon Syrup



Ingredients

1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

How to make

Stir all the ingredients together in a small saucepan. Over medium heat, stir occasionally until it boils. Let it simmer for a few minutes while stirring until it thickens.

Then remove from heat and set aside until needed.

Tips for use: mix this with plain yoghurt, pour onto of a sponge cake or put a little amount into your cup of coffee ice cream, pancakes...

http://www.parishues.com/yum-recipees/homemade-cinnamon-syrup.html

Cinnamon Syrup



3 (3-inch) cinnamon sticks
1 cup granulated sugar
1 cup water

INSTRUCTIONS

Using a meat pounder, rolling pin, or saucepan, smash the cinnamon sticks into several smaller pieces. Place the smashed cinnamon, sugar, and water in a small saucepan with a tightfitting lid and stir to combine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to low, cover the pan, and simmer for 2 minutes.

Remove the saucepan from heat and let it sit covered at room temperature for at least 2 hours.

Strain the syrup, discard the cinnamon sticks, and refrigerate in a covered container for up to 1 month.

Source: http://www.chow.com/recipes/28161-cinnamon-syrup

Vanilla Cardamom Syrup



2 cups water
2 cups cane sugar
2 vanilla beans, split down the middle with the seeds scraped out and put into the mixture
7 crushed cardamom pods

Bring the ingredients to a simmer, and let the flavors mingle for 30 minutes. Strain and save the vanilla beans in the fridge or freezer for one more future cooking project. Store syrup in glass bottle in the fridge.

Source: http://mamaknowshercocktails.com/2013/02/08/vanilla-cardamom-syrup-a-hot-toddy/

Banana Syrup



Yield: 1-1/2 cup syrup

Ingredients:

1/2 cup pure maple syrup
1 cup mashed ripe bananas
1 teaspoon banana extract
1 tablespoon lemon juice

Preparation:

Heat syrup and bananas in small saucepan for 3 minutes. Remove from heat and stir in extract and lemon juice.

Source: http://baking.about.com/od/syrups/r/banana.htm

Apple Pancake Syrup



1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1 cup apple juice, you need to use the 100% apple juice
2 tablespoon butter

Combine sugar, cornstarch, and cinnamon. Slowly whisk in apple juice. Cook over medium high heat, whisking or stirring constantly until thickened and smooth, about five minutes. Remove from heat and stir in butter.

Serve over pancakes or waffles.

Source: http://www.lynnskitchenadventures.com/2010/01/easy-homemade-apple-pancake-syrup.html

Sweet Cherry Syrup



Makes 1 cup

1 pound stemmed sweet cherries (about 3 cups)
3/4 cup granulated sugar

Combine cherries and sugar in a medium saucepan and place over medium heat. Stir to coat cherries in sugar, and then use a potato masher to squash the cherries and release their juice (this will be easier to do once they have warmed up a bit).

Bring to a simmer, stirring occasionally, until the sugar has dissolved. Cook at a simmer, adjusting heat as necessary, and cook until cherries are soft and start to break down, about 15 minutes.

Set a strainer over a medium bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill the syrup until ready to use. Syrup will keep refrigerated for up to two weeks.

http://www.thekitchn.com/recipe-swe...itter-required-recipes-from-the-kitchn-193514

Plum Ginger Simple Syrup



Yield: About 2½ cups

Ingredients

4 ripe plums, quartered
1-inch piece fresh ginger root
1½ cups water
1 cup sugar

Instructions

Place all ingredients in a medium saucepan. Bring to a boil; simmer for 2-3 minutes. Remove from heat, cover, and steep for 30 minutes.

Using a fine mesh strainer, strain the syrup into a large measuring cup. Pour into a jar. Let the syrup come to room temperature before covering and storing in the refrigerator.

Source: http://eat-your-heart-out.net/2014/07/12/plum-ginger-simple-syrup/

Dates Syrup



Ingredients

2 cup of seedless dates
2 cup of hot boiling water

Method

1. Wash and soak dates in hot water for at least for 2 hours



2. Mash the dates well, filter and extract the water using a cheese cloth





3. Add this pulp back to the bowl used for soaking and pour little more water, squeeze up and filter again

4. Bring this water to a boil in a heavy bottom pan, keep string to prevent burning at the bottom






5. Boil till you see a thick consistency. The right consistency is to be as thick as honey. It took 11 mins for me on a medium high flame.






Notes:

1. Do not over boil; else the syrup will be burnt
2. While boiling , the mix looks frothy and white, do not worry, it will settle down once cool and you will get a glossy syrup
3. Keep refrigerated.
4. Use within a week.
5. After filtering the pulp of dates the second time, you can use it for baking breads. It has still taste and healthy fibers.

Source: http://indianhealthyrecipes.com/how-to-make-dates-syrup-at-home-step-by-step/

Dates Syrup



Ingredients

2 cup of seedless dates
2 cup of hot boiling water

Method

1. Wash and soak dates in hot water for at least for 2 hours



2. Mash the dates well, filter and extract the water using a cheese cloth





3. Add this pulp back to the bowl used for soaking and pour little more water, squeeze up and filter again

4. Bring this water to a boil in a heavy bottom pan, keep string to prevent burning at the bottom






5. Boil till you see a thick consistency. The right consistency is to be as thick as honey. It took 11 mins for me on a medium high flame.






Notes:

1. Do not over boil; else the syrup will be burnt
2. While boiling , the mix looks frothy and white, do not worry, it will settle down once cool and you will get a glossy syrup
3. Keep refrigerated.
4. Use within a week.
5. After filtering the pulp of dates the second time, you can use it for baking breads. It has still taste and healthy fibers.

Source: http://indianhealthyrecipes.com/how-to-make-dates-syrup-at-home-step-by-step/

Mint Syrup (Sirop de Menthe)




This is a traditional French recipe for a classic syrup drink of a sugar syrup flavoured with peppermint and spearmint and with citric acid as a stabilizer and preservative.

Ingredients:
1 large bunch of spearmint
1 large bunch of peppermint
1l water
1kg sugar
10g citric acid

Add the water to a pan, bring to a boil and immediately take off the heat. Add the mint leaves then stir in the sugar and citric acid to dissolve. Cover the pan with a clean cloth then set aside for 48 hours to steep, stirring occasionally to mix the ingredients.

After this time, pass through a fine-meshed sieve then bottle and stopper securely. To serve, pour into a large glass with plenty of ice.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-sirop-de-menthe

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Other ways:

Peppermint Syrup

Ingredients:1 cup water
2 cups sugar
2 tsp peppermint extract

Directions:
Make the peppermint syrup by dissolving the sugar in water over medium heat. Bring to a boil and turn off flame. Add peppermint extract and let slightly cool. Pour into glass jars and enjoy in your beverage. Refrigerate the leftovers up to 30 days.

Source: http://susieshomemade.blogspot.fi/2010_12_01_archive.html

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Mint Syrup



Ingredients to make 1 quart

3 1/3 cups of superfine sugar
2 cups of water
50 leaves of spearmint

Lightly bruise the spearmint leaves with a wooden muddler or spoon. Make the simple syrup by dissolving the sugar in the water. Cover the leaves with the syrup and refrigerate for at least 4 hours. Strain it, discard the leaves and keep it covered and refrigerated.

Source: http://thepleasuresofthepalate.blogspot.fi/2011/05/1-2-3-mint-syrup-getting-ready-for.html

Homemade Chamomile-Infused Simple Syrup



This simple syrup will keep in your refrigerator for up to a month so it’s great to keep around for tea, drinks or what ever you like to use it.

Ingredients:
-1 cup water
-1 cup granulated or raw sugar
-1 cup fresh chamomile blossoms

Method:
Combine water and sugar in a medium saucepan. Bring to a boil, stirring occasionally, and cook until sugar has dissolved.

Remove from the heat and add chamomile blossoms. Allow mixture to steep for 15 minutes and then strain the mixture through a fine sieve. Store in the refrigerator in an airtight container until ready to use.

Source: http://pink-apron.com/2010/08/homemade-chamomile-infused-simple-syrup/

As iam a home maker i was looking for different kinds of recipes. Thanks for sharing the recipes. I need to try it once.