Simple syrup: 1 c. water, 1 c. brown or white sugar. Boil until sugar dissolved. Store in fridge.Flavor variations: 1-2 capfuls of maple flavor, 1 tsp of coconut, almond, or lemon flavor.
Fruit juice syrups: 2 cups juice, divided; 1/4 cup sugar, 2 T. cornstarch+ enough juice to make paste. In medium bowl, stir cornstarch and around 3 T. juice - enough to make paste. Heat remaining juice in pan on stove. When hot, pour some juice into cornstarch paste, stirring. Then pour mixture into pan. Stir, bubbling, until thickened and translucent.
Thickened fruit purees: ie applesauce, nectarine, pear sauce, strawberry, prune puree. Blend fruit, adding liquid if needed, and thicken with half/half instant fruit jel(modified cornstarch) and sugar. Can make large batch and store in freezer. Some fruits need an acid added to prevent from browning. If so, stir in OJ concentrate or lemon juice.Fruit puree is extra special topped with fruit such as strawberries, blueberries, and coconut.
Three syrups we frequently make:
Apple Cinnamon Syrup
2 cups apple juice
2 tablespoons lemon juice
1 tsp. cinnamon
1/2 cup sugar*
2 tablespoons cornstarch
In saucepan, mix together cinnamon, sugar, and cornstarch. Whisk in apple and lemon juice. On medium high heat, stir until thickened and bubbly, then cook 2 minutes more. Pour into glass liquid measuring cup, and serve while warm.
Can be stored in fridge for leftovers, just reheat. Add a bit of juice if too thick.
Try other juice and flavoring combinations. Cherry with almond extract is good. Orange juice is good for pumpkin pancakes. So is the apple syrup!
*Sugar reduced to 1/4 cup is also good.
2 c. water, 2 c. white sugar, 2 tsp. maple extract. Look for all natural, it's available in stores now!
See simple syrup recipe above.
Brown Sugar Syrup
2 c. water, 2 c. brown sugar. See simple syrup recipe above. Delicious on wholesome oat-lentil waffles!