Food Suppliers for Small Restaurants

Posted on: 7 December 2015

Are you tired of drizzling the same maple-flavored syrup over your pancakes every weekend? Perhaps it is time to try something new. These two homemade, flavored syrup recipes are delicious not only on pancakes and waffles, but also on ice cream and various other desserts. Make a batch of each to keep on hand -- they're sure to become your new favorites.

Raspberry Syrup

This raspberry syrup is not overly sweet. The tartness of the berries balances out the sweetness, making for a very enjoyable, refreshing experience.

Ingredients:

• 1 cup water
• 1 1/2 cups white sugar
• 2 cups fresh raspberries
• a pinch of salt

Directions:

Combine the water and sugar in a saucepan, and bring the mixture to a boil over medium heat while stirring. Add the raspberries to the mixture, and use a fork or potato masher to ensure they are fully broken down inside the pan. Return the mixture to a simmer, and simmer for 30 minutes, stirring occasionally.

Remove the syrup from the heat, and let it cool. Then, drain it through a fine mesh sieve. You will have to press on the raspberry pulp with a spatula or spoon to encourage the mixture to go through the sieve. Discard the solids, and transfer the now seed and pulp-free syrup to a refrigerator container. Store the syrup in the fridge for up to 2 weeks.

For a different experience, try making this same syrup recipe with a different fresh fruit. Peaches work well as long as you skin and slice them thinly before adding them. Blueberries and strawberries make delicious flavored syrups, too.

Caramel Syrup

Sticky and delicious, this caramel syrup is made from real, caramelized sugar for a high-end flavor.

Ingredients:

• 1 cup sugar
• 3/4 cup water
• 1/2 teaspoon vanilla extract
• 1 pinch of salt

Directions:

Combine the sugar and 1/4 cup of the water in a saucepan, and heat over low heat until the sugar is dissolved. Make sure you stir constantly during this process. Once the sugar has dissolved, turn the heat up to medium, place a lid on the pan, and cook for 3 minutes. Remove the lid, and continue stirring the mixture until it takes on a light caramel color.

Remove the mixture from the heat, and stir in the additional water, the vanilla, and the salt. Let the syrup cool, and then transfer it to a refrigerator-safe container. Use the syrup within a month for best results.