902 syrup recipes

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Ricotta pancakes made with whipped egg whites for an extra-light, souffle-like texture. A protein-rich breakfast served with fresh fruit and maple syrup, ready in 20 minutes.

Appalachia Mountain fudge boils sugar, butter, and evaporated milk for exactly 13 minutes, then beats the syrup over chocolate chips, milk chocolate bars, and marshmallow cream until thick and glossy.

Turkish baklava layered with cinnamon-and-clove spiced walnuts between dozens of buttered phyllo sheets, then drenched in fragrant clove syrup. Crisp, flaky, and honey-sweet, cut into the classic diamond pieces.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.