Syrup Recipes

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Apple Cider Syrup

Ingredients

1/2 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

Method

Stir sugar, cornstarch, and cinnamon in a small saucepan. Add apple juice and lemon juice. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat and stir in the margarine until melted.

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Cherry Syrup

Ingredients

1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract

Method

Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.

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Mulberry Syrup

Ingredients

2 cups pureed mulberries
1 1/2 cups granulated sugar
1/4 cup white corn syrup
1 tablespoon lemon juice

Method

Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.

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Vanilla Syrup

Ingrediants

1 1/2 cups water
1 1/2 cups granulated sugar
1/8 teaspoon salt
2 tablespoons vanilla extract

Method

In a large saucepan over medium-high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved. Boil until mixture becomes thick and syrupy, about three to five minutes. Remove from heat. Stir in vanilla extract and cool.

Pour into attractive bottles to give as gifts. Great over ice cream and pancakes.

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Coconut Syrup

Ingredients

1 cup granulated sugar
1 cup light Karo syrup
1 cup cream or half-and-half
1 teaspoon coconut extract

Method

Boil sugar and Karo syrup together until sugar is dissolved. Remove from heat, and add cream and extract. Store in the refrigerator.

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Blackberry Syrup

Ingredients

This is for use on pancakes. The syrup can be stored in the refrigerator if you intend to use it quickly. Otherwise, sterilize canning jars, pour into the jars to within 1/4 inch of the lid, adjust lids and process in boiling water canner for 10 minutes.

4 cups blackberry juice
4 cups granulated sugar
Powdered pectin (optional)

Method

Mix the blackberry juice and sugar, and bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup. If you want it slightly thicker, add a small amount of powdered pectin (less than half of a 2-ounce box) to the cold syrup and sugar mixture.

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Orange Honey Syrup

Ingredients

1/2 cup honey
3 tablespoons orange juice concentrate

Method

Combine ingredients, and serve on top of waffles or pancakes.

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Ginger Syrup

Ingredients

6 ounces fresh chopped ginger
2 cups water
1 cup granulated sugar

Method

Combine syrup with soda water for homemade ginger ale. Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.

Drain, squeezing out the pulp. Return to heat. Boil 5 minutes. Skim and bottle. Refrigerate for up to 3 months.

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Gelatin Syrup

Ingredients

1 small box raspberry, cherry, strawberry
or your favorite flavor gelatin
1 cup boiling water
4 cups white corn syrup

Method

Dissolve gelatin in boiling water. Stir into corn syrup. Use over pancakes, waffles, fried mush or fritters.

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Passion Fruit Syrup

Ingredients

8 large passion fruit
1 cup granulated sugar
1/2 cup water

Method

Halve passion fruits and scoop out pulp into a sieve. Rub through a sieve to separate juice and seeds. Discard seeds and measure juice to slightly less than half a cup.

In a small saucepan mix sugar and water and stir to dissolve. Bring to the boil and boil for 5 to 7 minutes or until syrup spins a thread when dropped from the tines of a fork. Add passion fruit juice, return to boil and boil for 1 minute. Pour into small, hot, sterilized bottles and seal while hot. Put into a boiling water bath for 10 minutes.