Prep 5 mins
Cook 10 mins
I came across another recipe for a drink that called for almond syrup, but I live in the Boonedocks, so getting stuff like that is like looking for sunshine in a coal mine. I was reading a magazine at the doctor's office and came across this reader tip. How ironic...it's for flavored syrup. The Lord smiles on us at the most unexpected times! This can also be bottled and given as a Christmas or hostess gift.
- In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
- Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
- Store in a closed container in the refrigerator for up to a week.
So glad you posted this recipe! Thank you. I found it by accident, but it was just what I needed! I love when that happens. I've been using either Splenda or Xylitol to make this because we are sugar free....It is so much better than the store bought. I've been using Carmel Extract instead of the almond. With the base recipe, the possibilities are endless by varying the extract flavor. Thanks for saving me so much money!
What a great idea! Don't you just love finding things like this when you are just poking about? I sure do. Thank you all good cooks of the world! <G> Eclipse
I made this for Orange Blossom a recipe I'm making for *ZWT6* It is a thick simple syrup. Easy to make.