In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Wednesday, June 27, 2012

Week 2 Fruit Syrups

                           Fruit Syrups

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation
--------  ------------  ----------------------1/2       cup  sugar -- OR 3/4 cup if a sweeter syrup is desired

 3        tablespoons  cornstarch

 2        cups         water

 2        cups         fresh fruit -- chopped

 2        tablespoons  lemon juice

Mix sugar and cornstarch together well in a saucepan. 

Add water and mix well.  Bring to a boil stirring constantly. 

Add fruit and cook until it is tender. 

Blender the syrup if a smoother syrup is desired.

Refrigerate unused portions. 


Omit fruit and use 2 cups fruit juice in place of water (will only make 2 cups syrup)

Using canned fruit: use juice from fruit to replace an equal amount of water.

Using frozen fruit, use equal amount to the fresh fruit, thawing ahead of time is recommended but not mandatory.

Using dried fruit, add sufficient extra water to rehydrate the dried fruit.


  "Why pay the high prices per bottle for any flavor fruit syrup when you can make it so inexpensively and quickly?"

Yield:  "4 cups"

Start to Finish Time:  "0:20"
      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 486 Calories; trace Fat (0.0% calories from fat); trace Protein; 124g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 6 1/2 Other Carbohydrates.

Serving Ideas : Use on pancakes, waffles, corncakes, or as a topping for ice cream or cakes.

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