2,226 syrup recipes

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Molded cranberry relish with raspberry Jello, fresh cranberries, grapes, celery, and crushed pineapple. Served with a fluffy cream cheese and marshmallow whipped dressing. A retro Thanksgiving and Christmas centerpiece.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Macadamia fudge torte with devil's food cake mix, pureed pears, chocolate chip filling, and warm butterscotch sauce. A layered springform pan dessert.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

A show-stopping New York-style cheesecake with citrus-scented filling on a buttery graham crust, crowned with raspberry sauce, peach puree, and fresh fruit. Worth every minute of the wait.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.