Sugarplum Soda Syrup Recipes

5 EASY HOMEMADE SODA SYRUPS

Steps:

• Place all the ingredients in a saucepan.
• Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil.
• Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency.
• Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon.
• Pour this syrup into a sterilized heat proof glass bottle or a mason jar.
• Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens.
• Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes.
• Remove the star anise and puree the pineapple.
• Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp.
• Pour the pineapple syrup into a sterilized glass bottle or jar.
• Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches "poach" in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy.
• Remove the thyme sprigs and puree the peaches.
• Place the puree on a double layer of cheesecloth and strain the liquid out.
• Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.
• Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling.
• Lower the heat and simmer for 15 minutes.
• Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.
• Pour the syrup in a sterilized glass bottle or jar.
• Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces.
• Place all the ingredients in a saucepan and heat until the sugar dissolves.
• Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency.
• Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest.
• Pour syrup into a sterilized bottle or jar.
• Preheat oven to 250°F/ 120°C.
• Place the lids on the syrup filled jars loosely (don't screw them on tightly).
• Place the bottles on a baking tray, making sure they don't touch each other.
• Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour.
• While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT).
• Leave them to cool completely to room temperature and store in the fridge overnight.
• Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.