1,015 syrup recipes

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Spiced beet pickles cooked in a sweet apple cider vinegar syrup with cinnamon, cloves, allspice, and lemon. Old-fashioned home canning recipe for sweet-tart pickled beets.

Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.

4 Bean salad dressed with honey and cider vinegar.

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Old-fashioned pickled beets in a sweet cinnamon, clove, and allspice syrup with apple cider vinegar and lemon slices. A classic pantry staple that brightens any plate.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

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.

Southern-style fruited iced tea with fresh orange juice, pineapple juice, and English breakfast tea sweetened with a homemade simple syrup. Best chilled overnight.

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.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

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.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Homemade low-calorie cranberry concentrate with lemon, simmered and strained into a tart syrup. Refrigerate or freeze in cubes for instant cranberry drinks all season long.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.