Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth.
In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days.
*Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.
Simple syrup: combine the water and sugar
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
ong with sliced fennel and arugula leaves. Add lime juice and simple syrup
Mix together coconut milk, black tea, matcha powder, simple syrup and vanilla over ice.
Garnish with mint leaves.
ogether better.
For the simple syrup: In a small saucepan over
Wash the leaves well, pinch off stems and, for each handful of leaves, add 2-1/2 cups cold water and 1/2 cup simple syrup made with equal parts of sugar and water.
(Boil to dissolve sugar, allow to cool and store in a bottle.) Add 3 or 4 ice cubes and blend at high speed.
Blend the drink just before serving or it will lose its bright colour.
Brush the rim of a serving glass with simple syrup then dip in toasted coconut. Combine remaining ingredients in a blender with ice and blend until smooth. Pour into prepared glass. Garnish with blueberries and a strawberry.
Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.
Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.
Fill a cocktail shaker with ice.
Add the rum, lime juice, and simple syrup.
Shake well and strain into 2 tall glasses filled with crushed ice.
Fill the rest of the way with club soda and garnish with lime wedges.
Rim: wet the rim of a martini glass with simple syrup and dip into cinnamon sugar several times to ensure coverage; set glass aside.
Drink: add Irish cream, Goldschlager, schnapps, Jagermeister, and light cream to a cocktail shaker filled with ice; shake moderately.
Strain into prepared glass.
Garnish with 3-5 skewered raisins.
Mix together tea, soymilk, simple syrup and vanilla extract.
Serve over ice.
Garnish with blackberries.
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
To rim the martini glass: wet the rim of the martini glass with simple syrup and dip into coarse salt; set aside.
Combine tequila, simple syrup, Cointreau, vodka, lemon juice, and lime juice in a cocktail shaker filled with ice.
Shake vigorously; strain into prepared martini glass.
Garnish with a lime wedge.
tir in the vinegar, cover with a clean towel, and let
Rim 2 martini glasses with simple syrup and graham cracker crumbs. Set aside.
Fill a cocktail shaker with ice, vodkas, amaretto, lemon juice and simple syrup. Shake to chill and combine. Pour into prepared martini glasses.
Combine Simple Syrup and sliced strawberries in a medium saucepan and bring to a simmer over medium heat. Cook until strawberries have cooked down and syrup has a distinct strawberry flavor, about 10 minutes.
Remove from heat and cool to room temperature. Strain syrup, discard strawberries, transfer to a container with a tight-fitting lid, cover, and refrigerate until ready for use.
ops and sides of cakes with simple syrup.
While cakes are cooling
Beat in the vanilla.
With the mixer running on low
Muddle mint leaves with simple syrup in cocktail shaker.
Add peach rum, lime juice and sour mix.
Add ice cubes and shake until blended.
Serve in martini glass and garnish with slice of fresh peach.