#fruit syrup recipe

[daily-deliciousness]

Pretzel croissant with strawberries and cherries

[fullcravings]

Homemade Dairy-Free Cranberry Swirl Ice Cream

[allrecipee]

Brown butter waffles with macerated peaches

[everythingwithwasabi]

Strawberry Pancake

[acocktailmoment]

Citric Seahorse !

Ingredients: 2 oz mezcal 1⁄2 oz vanilla syrup 3⁄4 oz passion fruit juice 3 drops of angostura bitters 1⁄2 grapefruit (edible vessel to serve cocktail in)

Directions: Cut grapefruit in half, scoop all fruit and flesh out. Add all elements into a cocktail shaker with ice, shake, and strain twice. Serve in grapefruit vessel.

Courtesy of Andaz Mayakoba Resort Riviera Maya, Mexico.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[onlinesweetheart]

<3

[farmobileo3]

I made homemade guava jam with organic blue agave.

[yasssss-food]

🍓Candied Strawberries🍓

[giaarnold]

Fruit Salad with Lemon-Cinnamon Syrup This fruit salad is transformed into a cool dessert with lemon-cinnamon syrup.

[daily-deliciousness]

Brown butter waffles with macerated peaches

[fullcravings]

Moist Lemon Pound Cake

[catwouthats]

There are actually many grasses/plants that make them sick! Farmers have to make sure those weeds aren’t growing.

The floor is just as much food to us as it is to them.

We have dandelions, broadleaf plantain, violets (but only the ones native to the Americas are edible), clover, mallow, mint, Onion grass, Creeping Charlie (my fav for a spice), chickweed, and then a shit ton of grasses native to America are edible.

Now go forth and forage!

[everythingwithwasabi]

Chocolate Strawberry Brownie Lava Cake

[askwhatsforlunch]

Apricot Liqueur

Another way to capture the height of Summer in a bottle is to make this beautifully fragrant, bright orange Apricot Liqueur. Whether you sip it pure or mix it into cocktails, this is as close as liquid sunshine as it can get! And if you mix it with a little Lavender Liqueur, you can almost hear the cicadas and you are in Provence! Cheers! 

Ingredients (makes about 445 millilitres/15 fluid ounces):

half a dozen large, very ripe apricots

375 millilitres/1 1/2 cup neutral alcohol, like vodka (at least 40%)

1/3 cup caster sugar

2/3 cup water

Thoroughly rinse apricots, and pat them dry.

Halve and pit apricots and place apricot halves in a sterelised jar.

Cover with vodka, and close the jar tightly. Give a good shake, and place the jar on a shelf, in a draught-free place, away from direct sunlight.

Let sit for a fortnight, shaking the jar once a day every day.

After two weeks, strain apricot-flavoured alcohol into a bowl, through a fine mesh sieve. (You can use the soaked apricots to make an!)

Meanwhile, in a small saucepan, combine caster sugar and water. Heat over a medium flame, stirring occasionally until sugar is completely dissolved.

Once it is, increase heat to high, and boil rapidly for a few minutes until syrup just thickens. Remove from the heat and allow to cool completely.

Once cooled, stir sugar syrup into strained apricot alcohol, until completely blended.

Pour Apricot Liqueur into a sterelised glass bottle and close tightly.

You can drink Apricot Liqueur pure and chilled, as a digestive, topped with chilled Champagne or mixed into cocktails...