sugar syrup

The Fitzgerald was invented by Dale Degroff in the 1990s. Starting in the early 90s at the Rainbow Room, New York, Mr DeGroff was instrumental in the revival and expansion of the American bar scene. His advocacy for using fresh juices in drinks helped revitalise bars into using fresh ingredients instead of bottled sweetened juices. Although essentially a Gin Sour (without the optional egg white), a couple dashes of Angostura bitters into the Fitzgerald add depth and roundness to the drink.

Fitzgerald

Lemon

¾ oz Sugar Syrup

Angostura Bitter

oz Dry Gin

Shake

Add all ingredients to a cocktail shaker with ice and shake well.

Strain

Garnish

A great refreshing drink to sip over in the summer.

Tom Collins

Soda Water

Sugar Syrup

Add all the ingredients except the soda into a highball glass with ice.

Stir

Garnish with a maraschino cherry and a lemon slice and serve.

Dorchester

Lime Juice

Grapefruit Juice

London Dry Gin

Maraschino cherry liqueur

Add all ingredients to shaker filled with ice.

Double strain into chilled cocktail glass.

Garnish with a grapefruit twist and serve.

From the late 1800s, though rarely known. A deliciously different cocktail.

The Midnight Sun

Lemon Juice

Grenadine

Aquavit

Add all ingredients to a cocktail shaker over ice and shake well.

Add all ingredients into a highball glass with ice and top up with coke. Stir gently. Garnish with a lemon slice and serve.

Long Island Ice Tea

Vodka

Cointreau

Top up Coke

White Rum

Tequila

Add all ingredients into a highball glass with ice and top up with coke.

Strawberry Whiskey Sour

(90 milliliters) Bourbon Whiskey

(30 milliliters) Simple Syrup

Large Strawberries

Lemon Wheel/Mint Sprig

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The Dragon Fruit Mojito is one of the tastiest variations on the classic Mojito recipe we've ever tried. <p>This beautiful, fruity mixed drink combines coconut rum, simple syrup, lemon-lime soda, dragonfruit, lime wedges, and mint leaves, and tastes like a refreshing burst of relaxing island life.</p>

Dragon Fruit Mojito

(45 milliliters) Coconut Rum

(15 milliliters) Simple Syrup

(90 milliliters) Lemon-Lime Soda

Dragonfruit

Lime Wedges

Mint Leaves

Made this for my wife and myself today... first ever taste of dragon fruit and it was a bit bland so maybe not totally ripe but still good.  The drink is a winner!  My wife loved it.  It was a little sweet for me So I added another shot of white rum and it was perfect for me.  Thanks for the recipe!

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Makes little about 4 cups of syrupServing size 1/4 cup, depending on a recipe

Invert Sugar Syrup

sugar

water

tsp cream of tartar or citric acid

kg sugar

cream of tartar or citric acid

Into a non-reactive pan pour water (2cup/480ml), add granulated sugar (4cups+6tbsp/1kg) and cream of tartar or citric acid (1/4tsp/1gram). Stir well.

Heat mixture on low heat until all of the sugar is dissolved. You can check if sugar is dissolved by rubbing the mixture between your fingers. Or stir with a wooden spoon and check if there are any sugar crystals on the spoon. If they are still sugar crystal, continue cooking until dissolved.

Once sugar is dissolved, STOP STIRRING and increase the heat to medium Bring mixture to boil. On the sides of the pan you&#x27;ll notice some of the sugar crystals stuck to the sides. This is normal. Brush the sides with a pastry brush dipped in water. Or alternatively you can cover the pan with lid for couple of minutes and let the condensation wash away any residual sugar crystals on the sides.

While mixture is boiling attach candy thermometer and cook mixture until thermometer reaches Soft Ball Stage (236F/114C). Once it reaches this temperature remove from the heat and cover pan with a lid. Let cool completely.

Invert Syrup thickens as it cools. Pour it into a glass jar or other container that you can seal well. I used 2 pint canning jars. Then cover the top with a food wrap and close with a lid. Store in the fridge. It keeps at least 6 months.

Storage

AKA the perfect breakfast cocktail. Garnish with coffee beans.

Peanut butter espresso martini recipe

milliliters Brookie’s Dry Gin

milliliters Mr Black Coffee Liqueur

espresso

tsp Byron Bay peanut butter

Basil simple syrup perfect for drinks and cocktails.

Basil Simple Syrup

basil leaves

https://mediavine-res.cloudinary.com/video/upload/apkf5ujidof0dbmqi7by.mp4

Basil simple syrup is great for cocktails and mocktails, especially in the summer! We love growing fresh basil in our own cocktail garden, and then using it in our libations!

Keep your cakes moist, your coffee sweet or make a heat-busting lemonade – this two-ingredient homemade simple syrup is a versatile must-have for your pantry.

How to Make Simple Syrup

sugar (white, cane, brown, coconut,

water (filtered works best)

The best (and simplest!) ratio is 1:1 sugar to water. If you want a sweeter &quot;rich sugar syrup&quot;, then use a ratio of 2:1 of sugar to water.

Simple Syrup Ratio

Add the sugar and water to a saucepan over medium heat. Bring to a soft boil and stir constantly until the sugar completely dissolves. This will usually take 2-3 minutes. Be careful and keep an eye on the sugar and water so the sugar doesn&#39;t burn.

Once the sugar has completely dissolved, switch off the heat and allow the syrup to cool before transferring it to a sterilized, airtight glass jar/bottle. The syrup should be thin and easy to pour.

Fridge: The classic 1:1 syrup can be stored in the fridge for 3-4 weeks. The rich version using the 2:1 ratio will keep you in the fridge for up to several months. It&#39;s also shelf-stable, so you can store it at room temperature if you prefer. If your mixture has turned cloudy, this can mean the simple syrup has spoiled and should be disposed of.

How To Store

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This two-ingredient homemade simple syrup is a versatile must-have for your pantry.

How to make coffee syrup - this homemade coffee-flavored syrup requires just two ingredients and is perfect for adding to iced coffee, cocktails, and drizzling over desserts!

How to Make Coffee Syrup

coffee

Brew the coffee following your favorite method (i.e., instant coffee granules, French press, drip, etc.) The aim is to make it almost double the strength you usually would.

Transfer the coffee to a small saucepan with your preferred sugar or sweetener and bring it to a soft boil over medium heat. Stir constantly until the sugar dissolves.

Then, reduce the heat to low and allow it to simmer for 3-5 minutes. If you want a thicker syrup, you can continue to simmer for up to 15-20 minutes.

Allow the homemade coffee syrup to cool and transfer it to a sterilized glass jar.

Store: Store the syrup in an airtight bottle in the fridge for 2 weeks. Give it a shake before using it each time.If it’s thickened too much in the fridge, you can microwave it for 15-25 seconds before using it.Freeze: Transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for up to 4 months. It won&#39;t freeze solid, so you can use it almost immediately from the freezer.

Storage Instructions

Learn how to make lemon simple syrup at home. Sweet, sour, and oh so lemony, this easy lemon syrup recipe is perfect for lemonade, cocktails and so much more!

Lemon Simple Syrup

oz white sugar (1.5 cups)

lemons (1.5 cups 360 ml lemon juice)

This is an optional step if you want to keep the zest for other recipes - I highly recommend starting by zesting your lemons – it&#39;s so much easier before they&#39;re juiced. If you don&#39;t have a zester at home, check my five different methods for getting the zest of a lemon without a zester. You can then freeze the zest. 

Juice the lemons. Check my six methods for getting the juice of a lemon without a juicer!

Prepare the Lemons

Add the lemon juice and sugar to a small saucepan. Over medium heat, let the mixture come to a soft boil. Stir frequently to make sure the sugar dissolves in the lemon juice (and you don&#39;t burn the bottom of the pan).

Reduce, then simmer for about 10 minutes so the syrup thickens a little.

Prepare the Syrup

Allow the lemon mixture to cool, then run it through a sieve. This will get rid of any lemon pulp leftover – and catch any seeds that might have accidentally fallen in. 

Pour the syrup into an air-tight bottle or container and store it in the fridge. 

Sieve the Syrup

This 3-ingredient fresh ginger syrup is zingy, robust, and perfect for adding to cocktails, lemonade, desserts, and more! Honey ginger syrup and sugar-free options are included.

Fresh Ginger Simple Syrup Recipe

3.2 oz fresh ginger (1 cup grated)

Peel and grate (or mince) the ginger.When using organic ginger, I often keep the peel on, though the ginger-infused syrup will be slightly darker. You could also use ginger slices, but the flavor takes longer to infuse.

Add all the ingredients to a saucepan and heat over medium, stirring well until the sugar dissolves.

Bring the mixture to a boil, reduce the heat to low-medium, and simmer for 20 minutes to allow the ginger to infuse.

Once your ginger simple syrup has reached the desired thickness (it thickens more as it cools), remove it from the heat and allow it to steep with a lid on until it reaches your desired taste (check every 10 minutes).

Strain it through a fine-mesh sieve to remove the ginger pulp, and pour it into a clean, airtight bottle or jar.

Store the ginger simple syrup in the refrigerator for 2-3 weeks, giving it a shake before each use. Note that any add-ins may affect the shelf life. Look out for signs of cloudiness and mold to see if the homemade ginger syrup has spoiled.Can You Freeze Ginger Syrup?Due to the high sugar content, simple syrups don’t freeze solid. However, you can still extend the shelf life of this ginger simple syrup in the freezer, storing it for 8-10 months. 

How to make vanilla syrup for coffee, cocktails, and desserts. This homemade vanilla simple syrup requires just 3 ingredients and 10 minutes, tastes better than Starbucks, is cheaper, and can even be sugar-free!

Vanilla Syrup for Coffee

vanilla pod

tsp vanilla extract (OR vanilla bean paste; optional, to intensify the flavor)

First, use a small paring knife to slice down the middle of the vanilla bean and scrape out the seeds into a small saucepan. Add the entire bean pod, too.

Add the water and sugar and stir. Bring the mixture to a soft boil over medium heat, then reduce the heat to a simmer and cook for 3-5 minutes.If you want a thicker vanilla syrup, you can continue to simmer for up to 15-20 minutes or until you reach your desired consistency. Just make sure the sugar is completely dissolved before removing the syrup from the heat. Otherwise, it can crystallize.

Allow the vanilla bean syrup to cool and transfer it to a sterilized glass jar. To further infuse the syrup with flavor over time, you could also place the bean inside the jar.

Store: Store the vanilla coffee syrup in an airtight bottle in the fridge for 1 month (2+ months for rich syrup). Give it a shake before using it each time.It may thicken slightly while in the fridge. Microwave it for 15-25 seconds before using it to bring it back to a thinner consistency, or leave it out on the counter for a while.Freeze: Transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for up to 6 months. It won’t freeze solid because of the sugar content.

How To Store?

How to make a simple strawberry sauce that is perfect for adding to breakfast dishes, baking, and more. This sweet and fruity strawberry topping requires just strawberries, sugar, and lemon juice!

Homemade Strawberry Sauce (Strawberry Topping)

strawberries (3 cups)

Tbsp sugar

Tbsp lemon juice (1/2 large lemon)

Wash the strawberries and remove the leaves and stems. Cut the strawberries in half or in quarters, then add to a medium saucepan.

Juice half a lemon, then add it to the strawberries.

Add the sugar to the strawberry and lemon. Turn on the burner to medium heat and allow the mixture to come to a boil.

Once it&#39;s boiling, reduce the heat just slightly to allow it to summer. Use a potato masher or a fork to mash the strawberries from time to time, so they release all their juices. Be gentle here though. You don&#39;t want to crush the fruit too much as it can stick to the bottom of your pan.

Continue to cook for 5-10 minutes longer.

Once ready, set aside the compote to cool down. Then pour it into a sterilized airtight jar. If you want your compote super smooth, run it through a sieve into a clean bowl or jug. Using a wooden spoon, make circles into the compote as it drains. This will remove the seeds and any other unwanted lumps.

To store: It&#39;s best to keep the compote in an airtight jar in the fridge for about 1-2 weeks.To freeze: freeze in an airtight container for up to 3 months. When needed, place it in the fridge to thaw overnight.To reheat: do so in a saucepan over medium-high heat. Add a teaspoon or two of water if needed.

There are no rules on how to drink this frosty marvel. Sip it from your glass, use a paper straw (cut in half) OR scoop it with a small spoon – it’s entirely up to you. For best results, make sure your ice is as dry / non-melted as possible before you blend it.

Frozen Espresso Martini

Ice Cubes

Kahlúa

Absolut Vodka

Pour all the ingredients into a blender / mixer that can crush ice.

Blend / mix everything until it's smooth (if the mixture looks too wet, just add more ice).

Pour this slushie mixture into a martini or coupe glass.

Garnish with three coffee beans for good luck.

A basic sugar syrup recipe for moistening cakes and cupcakes. See the rest of the blog post below for over a dozen different ideas to flavour your syrup!

Sugar Syrup Recipe for Cakes

Combine sugar and water in a medium-sized saucepan. Place over medium-high heat, and stir until most of the sugar has dissolved.

Boil

Bring to the boil, and allow to boil for 2-3 minutes, until all of the sugar has dissolved. If there are a lot of sugar crystals on the side of the pan, brush them off with a pastry brush dipped in water.

Cool

Make the simple syrup:

Brush

Use a clean pastry brush or small spray bottle to apply the syrup to each of your cake layers as you fill your cake. Use just enough to lightly moisten the surface. It should easily absorb into the cake.

When applying your syrup with a pastry brush, it&#39;s a good idea to pour a small amount of syrup into another container or cup and dip your brush into that to apply it - this way you won&#39;t get crumbs in the rest of your syrup.

How to use on a cake or cupcakes:

Store

Basic simple syrup can be stored for several months in an airtight container, jar or bottle in the refrigerator.Syrups that have fresh ingredients like fruit added to them won&#39;t keep as long, usually only a week or two.

Storing the syrup:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1519976183/fjjdnxghgnvojruycrax.mp4

Ultimate Guide to Sugar Syrup for Cakes. Everything you ever wanted to know about using sugar syrup on cakes, including how to make the syrup, why you should use it, how to apply it, and over a dozen different ways to flavour your syrup.

Top 18 sugar syrup recipes from across the web

The most viewed sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fitzgerald

Tom Collins

Dorchester

The Midnight Sun

Long Island Ice Tea

Strawberry Whiskey Sour

Dragon Fruit Mojito

Invert Sugar Syrup

Peanut butter espresso martini reci...

Basil Simple Syrup

How to Make Simple Syrup

How to Make Coffee Syrup

Lemon Simple Syrup

Fresh Ginger Simple Syrup Recipe

Vanilla Syrup for Coffee

Homemade Strawberry Sauce (Strawber...

Frozen Espresso Martini

Sugar Syrup Recipe for Cakes

Top 18 sugar syrup recipes from across the web

The most viewed sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fitzgerald

Tom Collins

Dorchester

The Midnight Sun

Long Island Ice Tea

Strawberry Whiskey Sour

Dragon Fruit Mojito

Invert Sugar Syrup

Peanut butter espresso martini reci...

Basil Simple Syrup

How to Make Simple Syrup

How to Make Coffee Syrup

Lemon Simple Syrup

Fresh Ginger Simple Syrup Recipe

Vanilla Syrup for Coffee

Homemade Strawberry Sauce (Strawber...

Frozen Espresso Martini

Sugar Syrup Recipe for Cakes

The most viewed sugar syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine