Making your own syrup is genuinely useless. But it’s a real flex.
And it can prevent you from throwing away those old grapes suffering deep into your fridge – I am not talking about my personal experience at all. Let’s start with the ingredients.
- One portion of any fruit dying in your fridge or kitchen cabinet
- One portion of white sugar
- One portion of water
In that list, the term “portion” simply means that you want to have the same quantity of fruit, sugar and water – e.g., if you have 100g of fruit, you will use 100g of sugar and 100g of water.
Those ingredients are so basic, that you surely realise the cooking skills required for this recipe are not going to be too demanding.
- Wash your fruits and prepare them.
By preparing I mean that if you have peaches for example, you will remove the pit and cut the fruit. But, of course, if you have blueberries, you don’t have anything to do.
- In a pot, add the fruits, the sugar and the water.
- Bring it to a boil.
To avoid a disastrous accident – i.e., burning the whole pot – stir regularly during this step.
- Let it simmer on low heat for 15-20 minutes.
The longer it simmers, the stronger the taste. You will also observe some changes in the colour: the syrup will become darker.
- Once it’s all cooked, let it cool down in the pot.
- Filter your syrup using a strainer.
- Store it in a jar.
For it to last longer, you can pasteurize the jar. Otherwise, just use it quickly.
You can use your homemade syrup on pancakes or waffles or as an ingredient in cocktails. You can also simply drink it by mixing it with water. Just enjoy your sugar.
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