Suzi's Blog

Basic and Wonderful Rhubarb Syrup

  Rhubarb. The name can send sour shudders through you. But, thankfully, we live in the age of granulated sugar. From rhubarb you can get juice and syrup. Why bother? For topping ice cream, for making cocktails, for rhubarb syrup Bellini, for flavoring chiffon pie, … Okay? Lots of reasons. And, lots of recipes. I’m…

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Honey Cinnamon Syrup: A Topping for Desserts and an Ingredient for Cocktails

                Last week I posted a Passover cake that used a Honey Cinnamon Syrup. This wonderful syrup itself  is a mighty force that has many uses. You can apply it to ice cream, adorn pound cake, or apply to a warm corn muffin for breakfast. Or, you can…

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Sugar Syrup Revisted

Whack. Bam. Crunch. It’s a melody that has been occurring periodically in our kitchen. “Don’t hurt the marble.” Suzen is very protective of her counter top. I’m protective of my plastic quart container. My fridge always has a quart of sugar syrup on the top shelf, ready for use in cooking and certainly needed for…

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Grapefruit Syrup

From earlier posts on this blog, you know I love cocktails that have a fruit base. A citrus syrup is the ideal beginning for a variety of cocktails. This recipe for grapefruit syrup was included in an earlier blog for a Grapefruit Martini, and I’m elevating it here so that you consider it and possibly…

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