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Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves.In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.
The base is soda water and a homemade fruit syrup, so you can turn this fizz into a cocktail (with coconut rum) or a leave it as a mocktail, depending on your preference. Get the recipe 18.
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There's plenty of crispy bacon, melty Swiss cheese, and fresh chives in this homemade quiche recipe. The secret ingredient: store-bought pie dough. Get the Quiche Lorraine recipe .
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Sirop de Liège (French for Liège syrup, Luikse siroop in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin
Fassionola is a typically fruit-flavored (passion fruit and others), red-colored syrup that was frequently used in tropical drinks during the 1930s but is now a relatively unusual ingredient. [1] It also comes in green and gold varieties that are sometimes made to taste differently. [ 2 ]
Made with almond flour, sweetened with maple syrup and dates and crowned with whipped coconut cream, this riff on carrot cake is low in sugar and rich in protein and fiber. Get the recipe 5.