Blackberry Syrup
Ingredients
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
- Combine sugar and water in a medium saucepan over medium high heat. Stir occasionally until sugar dissolves.
- 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.
- 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.
- Remove the pod and peel, cool syrup to room temperature, and enjoy.
Source: Eat Boutique
Cranberry Simple Syrup
Ingredients:
1 1/2 cups frozen or fresh cranberries
1 cup water
3/4 cup granulated sugar
Instructions
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
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