Remember the Orange Maple Syrup Recipe? Well, I put on my apron with a whole bunch of notes and created a variety of pretty cool homemade syrups. In fact, I made four very different flavors.
Homemade Syrups
Rum Raisin Maple Syrup
If you’re a fan of rum, this will be a delight for you. It’s a luscious flavored syrup with a nice hint of rum.
Ingredients: Makes 1½ cups syrup
- 1 cup jumbo raisin medley
- 1 cup pure Maple Syrup
- 4 tablespoons rum
- ¼ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 1 additional teaspoon of Rum
Directions:
Combine all the ingredients, minus the teaspoon of rum, in a small saucepan. Bring the mixture to a simmer. Do not bring to a boil. Continue to simmer until the raisins have fully plumped.
Remove the syrup from the heat, cover and allow everything to steep for about 20 minutes or so. Then stir in the remaining teaspoon of rum and pour the syrup into a jar or pitcher and serve, or store in the refrigerator and reheat before serving.
Variations:
- Buttered Rum Raisin Maple Syrup – Just before you’re ready to serve the syrup, add a tablespoon of butter to the warmed syrup. Make sure the syrup is hot enough to allow the butter to melt. If you store any leftovers with the butter, keep in mind the butter will solidify in the refrigerator at the top of the syrup. Not to worry, warm the syrup and give it a vigorous stir and you’re good to go. I do like adding butter because it adds a luscious element to this syrup.
- Rum Raisin Syrup – Omit the maple syrup and replace it with dark corn syrup. Follow the same instructions as directed. You can also make this as a buttered version as well.
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Orange Butter Syrup
This decadent super orange flavored syrup is a huge hit for all those orange lovers out there. It’s also fabulous over my Orange Overnight French Toast.
Ingredients: Makes 1¼ cups
- ¾ cup frozen orange juice concentrate
- ½ cup butter
- ½ cup sugar
- ¼ teaspoon Kosher salt
- ¼ teaspoon vanilla
Directions:
Cut the butter into cubes. Combine orange juice concentrate, butter, sugar, salt, and vanilla in a small saucepan. Over low heat stir continually until butter is melted and the sugar has dissolved; do not bring to a boil. Remove the orange syrup from the heat and allow it to cool.
Pour the cooled syrup into a pitcher or bottle and serve immediately or store refrigerated up to 3 days ahead. Reheat when you’re ready to serve it with your favorite pancakes, French toast or waffles.
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Mixed Berry Syrup
What’s there not to like about any kind of berry syrup. This one is especially good for all kinds of uses.
Ingredients: Makes approximately 2¼ cups of syrup
- 2¼ cups frozen mixed berry medley (or ¾ cups frozen raspberries, ¾ cup frozen blueberries, and ¾ cup frozen blackberries)
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup water
Directions:
Combine all the ingredients in a small saucepan; bring to a low boil. Reduce the mixture to a simmer and cook for 13 to 15 minutes, or until the syrup has thickened a bit. Pour the syrup into a pitcher or jar and serve warm, or refrigerate and reheat prior to serving.
Variations: Below are just a few ideas. Be adventuresome and have some fun.
- Single Berry Flavored Syrup – Use 2¼ cups of the same frozen berries of choice.
- Peach Syrup – Use 2¼ cups of frozen peaches cut into small pieces.
- Apricot Syrup – Use 2¼ cups of frozen apricots cut into small pieces or dried apricots. If you use dried apricots, soak them in hot water until plump, cut into small pieces and proceed with the directions.
- Cherry Syrup – Use 2¼ cups of frozen cherries cut in half.
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Lemon Syrup
If you love lemon as much as I do then this is the syrup for you. It’s pretty awesome over lemon ricotta pancakes, French toast, waffles, pound cake or anything where you’re interested in adding a bit of lemon flavor.
Ingredients: Makes approximately 2 cup
- 1½ cups light corn syrup
- 2 lemon, zested in large strips
- ½ cup fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoon lemon extract
Directions:
Scrub the outside skin of the lemons to remove any wax or dirt. Using a vegetable peeler, zest the lemons into large strips. Make sure to avoid the pith, or remove it as best you can. Combine the corn syrup and lemon juice in a small saucepan and slowly heat until hot, but do not boil. Add the salt and extract. Turn off the heat and stir in the strips of lemon zest.
Allow the zest to steep in the syrup, stirring occasionally, until completely cooled, infusing the syrup with more lemon flavor. Once the syrup has cooled, strain into a pitcher or bottle and serve, or refrigerate for a later time.
You now have 4 decadent homemade syrups of many flavors. including my previous Orange Maple Syrup and Boiled Cider recipes. With the holidays approaching why not wow your guests with one, two, or all of these homemade syrups to serve over pancakes, waffles, french toast, pound cake, or even a flavored bread pudding.
Time to eat…
P.S. Take a moment to check out my new recipe booklet’s for sale on this site and purchase some of the tools I used for this “Homemade Syrups” below. 🙂