A Quest for perfect syrup recipes

Blackberry Syrup

2 pints blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Source: Eat Boutique

Orange Vanilla Simple Syrup

Makes 2 cups

  • 2 cups water
  • 2 cups sugar
  • 1 orange
  • 1 vanilla pod or 2 teaspoons vanilla extract
  1. Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves.
  2. Using a vegetable peeler, remove the peel of the orange in strips, avoiding the bitter pith. Add to the saucepan. Juice the orange and add to the saucepan.
  3. Remove the seeds from the vanilla pod and reserve for another use. Add the pod (or extract) to the syrup, and simmer for 15-20 minutes, until reduced by 1/3, or until you reach the desired consistency.
  4. Remove the pod and peel, cool syrup to room temperature, and enjoy.

Source: Eat Boutique

Cranberry Simple Syrup


1 1/2 cups frozen or fresh cranberries
1 cup water
3/4 cup granulated sugar


Place 1 1/2 cups (about 6 ounces) frozen or fresh cranberries, 1 cup water, and 3/4 cup granulated sugar in a small saucepan over medium heat and bring to a boil.

Reduce heat to low and simmer until cranberries are falling apart, about 15 minutes.

Strain through a fine mesh strainer into a medium bowl and let the strainer sit over the bowl until the syrup has cooled to room temperature, about 1 hour. Discard the solids and refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.

Source: Chow.com

Nerd’s Corner:

Here’s Everything You Need To Know About Simple Syrup

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