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Maple SyrupMaple syrup of a lower class has fewer vitamins and minerals than class A syrup because syrup for this is drwn first, and then the syrup for the manufacture of Class C is extracted....
Blackcurrant SyrupPour the hot homemade syrup into the sterile containers and screw on the lids.
From the specified products you get 17 fl oz (500 ml) of blackcurrant syrup....
Quince SyrupGrate the quinces and boil them in the water for 40 minutes. Strain the resulting juice through a sieve and leave it to rest for 24 hours.
Boil again with the sugar, by removing the foam. As soon as it boils, remove it...
Dates SyrupYou can choose the density of the syrup by reducing or increasing the amount of water.
Once it's done, store the dates syrup in a closed container in the refrigerator....
Cherry SyrupStrain the cherry syrup through a fine sieve and pour it into bottles, by closing them tightly and store them in the refrigerator.
As the amount is very little, the syrup is for direct consumption....
Raspberry SyrupBoil the sugar with the water and add the cleaned raspberries. Leave it to boil, remove it from the heat and let stand 1-2 hours.
Strain it and leave the juice to boil for about 5 minutes and make sure to remove the froth...
Melissa SyrupAnother option is to sterilize 5 min. in the jars - that way you'll have canned syrup year-round.
It makes for a very refreshing summer beverage when diluted with sparking water or water....
Raspberry SyrupPour the raspberry syrup in dried jars and seal them. Store in a cool, dark place....
Rose SyrupPrepare a runny syrup using 2 cups (500 ml) water and sugar on the stove. As it begins to form small bubbles, add the washed rose petals. Simmer for another 10 minutes....
Blueberry SyrupAfter 2 - 3 months, filter the syrup and pour it into bottles....
Cornel SyrupPour the resulting syrup into bottles while hot....
Mint SyrupPour the water over the washed leaves. After 24 hours, strain the liquid, add the sugar and citric acid.
Stir the liquid to melt the sugar. Pour them into washed and dried bottles. To last longer, sterilize for 15 minutes...
Chocolate SyrupRemove the ready chocolate syrup and flavor it with the essence. Use it for cakes, pastries, creams and cocktails....
Strawberry Syrup., then let the syrup sit for 24 hours. Before pouring it in bottles, remove the foam that's formed on the top.
Store the bottles in a fridge or sterilize to have them last longer....
High Fructose Corn SyrupUse of High Fructose Corn Syrup
High fructose corn syrup is obtained through enzymatic hydrolysis in corn starch and is very high in fructose....
Cherry Plum SyrupWe can mash the cherry plums with our hands and strain the mixture, or we can remove the fruit and only use the syrup.
For the second option, a clear syrup is obtained, which we store in the refrigerator....
Homemade Acacia SyrupPour the syrup into dry jars and close with lids. Then sterilize it for 5 minutes.
The homemade acacia syrup is ready....
Homemade Chokeberry SyrupThe next day, strain the chokeberry syrup through cheesecloth.
Add the citric acid.
The chokeberry juice is poured into bottles, closed with caps and sealed....
Natural Raspberry SyrupThe less the syrup undergoes heat treatment, the more valuable vitamins, antioxidants and fiber will be preserved in it.
We close the syrup in clean and dry bottles, which we store in a dark and cool place....
Homemade Pomegranate SyrupTransfer the syrup into a sterilized glass jar or bottle and store it in the refrigerator.
Your homemade pomegranate syrup is now ready for use!...
Quince Cough SyrupThe cooled syrup is strained and drunk for a day at equal intervals.
The next day a new dose of the quince syrup is prepared....
Marbella Syrup CakePour the cold syrup over the hot cake and leave it to absorb it well. You don't have to wait all night or many hours. In 2 hours, the syrup has absorbed well and is ready for consumption....
