otherrecipes

1 part water : 2 parts agave nectar

In a saucepan, combine 2 cups of water and 2 cups of sugar and bring to a simmer. Stir in the peels and cores from 5 Braeburn apples and simmer, stirring occasionally, for 30 minutes. Let cool to room temperature, then strain through a fine-mesh sieve.

In a saucepan, combine 1 sliced banana, 2 cups of cane sugar, and 2 cups of water. Bring to a simmer, then remove from the heat, cover, and let cool to room temperature. Refrigerate overnight, then strain through a cheesecloth-lined sieve.

½ cup water : ½ cup sugar : ½ tablespoon crushed black pepper or ¼ cup whole peppercorns

1 lb blackberries (1 freezer bag) Recipe actually says 2 cups. 1 cup water 1 ½ cups sugar OR 1 10 oz freezer bag gives 1 1/2 cups. ¾ cup water 1 1/8 cups sugar OR X blackberries, .75X sugar, .50X water per Aviary (no breaking the fruit)

In a saucepan, combine 5 cups of blueberries, 1 cup of sugar, and 1 cup of water. Crush the berries with a potato masher. Bring to a boil, then lower the heat and simmer, stirring occasionally, for 15 minutes. Strain through a cheesecloth-lined sieve, pressing the berries to extract as much liquid as possible. Return the strained mixture to the pan and simmer for 10 minutes. Stir in 2 tablespoons of apple cider vinegar and simmer for 2 minutes.

In a saucepan, muddle 1 ounce of cassia cinnamon sticks. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes.

1 cup water 1 cup sugar (half brown, half white) 2 tsp cinnamon powder

700g (1x) blackberries, 750ml (1x) red wine, 300g (1/2x) sugar, 120ml (1/4x) vodka

In a dry skillet, toast 6 tablespoons of cumin seeds over medium-low heat until fragrant. In a saucepan, combine 2 cups of sugar and 2 cups of water and bring to a boil, stirring constantly until the sugar is dissolved. Remove from the heat and stir in the cumin seeds. Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve.

In a saucepan, combine 2 cups of demerara sugar and 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Makes rich 2:1 ratio.

Coarsely grind 4 ounces of espresso-roast coffee beans and transfer to a container. Add 2 cups of room-temperature water and stir well. Cover and let stand for 12 to 16 hours. Strain through a fine-mesh strainer, then stir in Demerara Syrup to taste.

Make ½ cup fresh ginger juice, need about 24 ounces of ginger root. Blend with 1 cup of superfine sugar. Or, ¼ cup water ¼ sugar with 1½ inch ginger slice. Or, weigh 1:4:4 ginger to water and sugar.

In a saucepan, combine 4 cups of organic unfiltered, unsweetened pomegranate juice and 3 cups of organic cane sugar. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Remove from the heat and let cool to room temperature. Transfer to a container and stir in 6 ounces of pomegranate molasses. Squeeze 8 half-dollar-size orange twists over the surface, discarding the twists, and stir well.

In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 3½ ounces of dried hibiscus flowers. Cover and let stand for 20 minutes. Strain through a cheesecloth-lined sieve, then return to the saucepan. Stir in 2 cups of superfine sugar and cook over low heat.

Combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until the honey is dissolved. (2:1 honey to water).

In a dry, heavy skillet, lightly toast 1 cup of almond flour and 1 cup of shredded unsweetened coconut. In a bowl, combine 2 cups of rice milk, 1 cup of almond milk, 1 cup of coconut water, ¼ cup of light brown sugar, 2 tablespoons of Cinnamon Bark Syrup, and the toasted almond flour and unsweetened coconut and stir well. Working in batches, transfer to a blender and process on high speed for about 45 seconds. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.

12 oz almond milk, 16 oz sugar, 2½ tsp cognac, 2½ tsp amaretto, ¼ tsp rose water

Combine 1 cup of passion fruit puree and ½ cup of Simple Syrup in a blender and process until the sugar is dissolved.

1 cup pomegranate juice ½ cup maple syrup or ½ cup sugar

2 cups raspberries : 1 cup water : 1 cup sugar OR 1:1 raspberries (juiced) to sugar OR 2:1 raspberries (juiced) to simple syrup

In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 4 heaping teaspoons of Scarlet Glow herbal tea (available at inpursuitoftea.com). Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve. Add 2 cups of superfine sugar and shake or stir until the sugar is dissolved.

Combine equal parts (preferably by weight, but you can also use measuring cups) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved.

1 cup strawberries (8 oz) ½ cup sugar ½ cup water Simmer to dissolve and then strain OR Juice strawberries and mix with equal part simple syrup OR Mix equal weight strawberries and sugar. Seal airtight in sous vide or zip-loc bag for 24 hours. Fine strain.

In a large, dry saucepan, toast 1 cup almonds over medium-low heat, stirring constantly, until golden brown. Transfer to a blender and add 2 cups water. Pulse until the almonds are finely chopped, then blend for 2 minutes. Strain through a cheesecloth-lined sieve.

Split 1 Tahitian vanilla bean in half lengthwise and put it in a saucepan. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve.

1 part watermelon juice : 2 parts sugar