902 syrup recipes

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

Three-layer peaches and cream cake with a walnut sponge soaked in sherry-peach syrup, layered with chopped peaches and whipped cream. An elegant celebration dessert.

Homemade Kahlua coffee liqueur with just four ingredients: instant coffee, sugar, vanilla, and vodka. A slow-simmered coffee syrup base that tastes like the real thing. Great for gifting.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

A refreshing frozen banana ice made with mashed banana, orange juice, pineapple juice, and lemon juice in a simple sugar syrup. No ice cream maker needed. Just freeze in ice trays.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.