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.

PLUM SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.

SUGARPLUMS

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

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.

SUGAR PLUMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

COLA SYRUP

Steps:

• In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.
• In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. If using caramel color, sprinkle it over the sugar.
• Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.
• Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. Stir.