465 sugar syrup recipes

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.

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Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit.

Vietnamese fruits in syrup (trái cây) with orange, pineapple, and lychees in a sherry-citrus sugar syrup. A simple, elegant tropical dessert chilled to perfection.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Simply delicious salad that can be served with any main course.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.