Simple Syrup is an easy to make sweetener with so many uses! Many people think that use it think it is only good for making adult beverages. Now, while it is good for that, there are so many other uses for it, this is something you need to know how to make and how to use. Let's begin!
- 1 cup sugar, honey or agave nectar
- 1 cup water
- Heat water until it is boiling and then add the sugar, honey or agave
- Reduce heat to medium and stir until syrup is no longer cloudy and immediately remove from heat
- Cool and pour into a container with a tight fitting lid
- Plain simple syrup will last in the refrigerator for up to a month.
- Coffee - use black coffee instead of water
- Fruit Juice - use instead of water
- Extracts - a drop or two for each cup of water
- Herbs - like basil, rosemary or mint
- Whole Spices - like cinnamon sticks, cloves or nutmeg
- Chilies - dried or fresh
- Vanilla Beans
- Edible Flowers - like rose petals or lavendar
- Ginger - sliced from the fresh root
- Fresh Fruit - see recipe below
If you use fresh fruit, then it really becomes fruit syrup, which is delicious on pancakes or waffles or even dribbled over fresh fruit salad.
- 1 cup fruit (fresh or frozen)
- 3/4 cup sugar
- 1/3 cup water
Peel, de-stem, or remove seeds from the fruit, as appropriate.
Place the fruit, water, and sugar into a pot.
Cook the fruit with the sugar and water, bringing it to a boil and then lowering the heat to simmer.
Smash the fruit while it is cooking.
Simmer until the mixture has thickened to a syrupy consistency. This should take about 10 minutes.
Once the mixture has thickened, you can press it through a strainer to make a thin syrup.
If you prefer a thicker syrup, process the cooked syrup in a food processor.
Note: You don't necessarily need to thaw frozen fruit before cooking it, but if you can remember to take it out of the
freezer and put it in the refrigerator a few hours before your preparation, it would speed the cooking.
The soaker bottle on the left is one that I found on Amazon. It is like $5 cheaper than the one in the video, so if you want to buy one, that is where I got mine. It really does make putting simple syrup on a cake a lot easier and more uniform.
I know it seems like a strange thing to do and you would think that spraying your cake with liquid would make it a soggy mess, but it doesn't. It soaks into the cake and keeps it moist. It is also really great to infuse flavor into your cake. I made some syrup using coconut water and a dash of coconut extract and I put it on a pineapple flavored cake and you could really taste it! Voila! Pina colada cake! (you could even put a dash of rum in your simple syrup)
- 3/4 cup white sugar
- 1.5 sticks of softened butter
- 1 1/2 cup self raising flour
- 3 medium eggs
- 1 teaspoon vanilla
- Zest of 1 lemon
- 3 tablespoon lemon juice
- 1 cup sugar (can use honey or agave nectar)
- Zest of 2 lemons
- 6 tablespoons lemon juice
- 1/2 cup water
- Preheat oven to 375 degrees
- Line a5 x 9 inch baking pan with parchment paper and flour sides
- In a mixing bowl, combine sugar and butter
- Add eggs and flour and stir until well combined (by hand or electric mixer)
- Stir in vanilla, lemon zest and lemon juice.
- Empty mixture into tin and bake for 35-40 minutes.
- Make your lemon infused simple syrup
- When the cake is done, remove from oven and let stand for 5 minutes
- With a fork, poke holes into the top of the cake evenly all over
- Load your soaker bottle with warm syrup and evenly soak the top of the cake, letting the syrup soak in. Do not over use the syrup and make the cake soggy.
I serve this cake warm with a scoop of vanilla ice cream
- Make a cocktail
- Sweeten your coffee or hot tea
- Sweeten iced beverages
- Use it on a fruit salad
- Add it to your oatmeal or cold cereal
- 2 cups water
- 1/4 cup stevia (approximately20-25 packets)
Boil the water in a small saucepan.
Add stevia and stir till dissolved and clear
Remove from heat and let cool
Store in a jar in the refrigerator, should stay good for at least 2 weeks