2,269 syrup recipes

Old-fashioned sweet pickles brined in salt and vinegar, then soaked in a spiced sugar syrup with cinnamon, cloves, and allspice. Crisp, tangy, and warmly spiced.

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Cocoa buttermilk pancakes whip up in 20 minutes with a tender, slightly tangy crumb and rich chocolate depth. Quick weekend breakfast served with berries, nuts, and syrup.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Lumberjack pancakes made with rolled oats and flour for thick, hearty flapjacks with real texture. Served with warm preserves instead of syrup for a filling breakfast that sticks with you.

Fresh strawberry sorbet with simple syrup and orange juice. A dairy-free, vegan summer dessert with just 4 ingredients and bright fruit flavor in every bite.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.