2,269 syrup recipes

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.

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

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

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.

Grilled pineapple chicken teriyaki marinated in soy sauce, molasses, brown sugar, pineapple syrup, and sauterne wine. Basted on the grill until caramelized and smoky.

This Sri Lankan fruit salad tosses ripe mango, papaya, pineapple, oranges, and banana in a vanilla-rum sugar syrup with fresh lime. A tropical no-cook dessert that feeds a crowd.

Kaymakli kayisi, the Turkish cream-filled apricot dessert: dried apricots simmered in lemon syrup, then sandwiched around almond-flecked whipped cream and crowned with chopped pistachios.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.