In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
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.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
/4 cup of the simple sugar syrup in a food
punch bowl. Add the simple syrup, pomegranate juice, and cranberry
erve.
To make Vanilla Simple Syrup:
In a small
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
lime juice, tequila, Triple Sec, Simple Syrup, and guava juice and
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
For each serving:
Place 2 lemons, Simple Syrup and water in a blender with top on and blend at medium speed until lemons are liquified.
Add ice and blend on high until pureed (3 to 4 minutes).
Recipe can be adjusted to your personal preferences for sweetness or tartness.
Preheat oven to 350\u00b0F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.
op.
To make the macaroon topping, beat egg whites to
he sediment.
Add the simple syrup and shake.
To
etal bowl and add the Simple Syrup. Next, drain the juice
ogether better.
For the simple syrup: In a small saucepan
In a tall glass, stir together the syrup and juice. Fill the glass with ice, then top with soda and garnish with cherries.
Pomegranate-Pineapple Simple Syrup: In a medium saucepan over medium heat, combine pomegranate juice, sugar, cloves and dried pineapple. Bring to a boil, then remove from heat and let cool.
Transfer to an air-tight jar, cover and let sit overnight. Use a mesh strainer to strain syrup, discarding any solids. Return syrup to jar and refrigerate for up to 2 months. Makes about 4 cups.