Total Time
Prep 1 min
Cook 5 mins

I first discovered smoked paprika on a trip to New York back in 2000. My cousin put it in some spaghetti sauce and I was hooked. Thanks to canarygirl and Sackville Girl here at Zaar I was able to get a supply in to my kitchen. This recipe takes the amazing flavors one step further. The stuff is amazing on potato latkes!


  1. Combine all ingredients in a non-aluminum saucepan.
  2. Slowly bring the mixture to the boil.
  3. Remove from heat.
  4. Pour into a non-aluminum container and bring to room temperature.
  5. Strain the syrup through a mesh strainer and refrigerate.
Most Helpful

This unusual syrup is sweet and smokey. It probably is best used with dishes that have a liquid base like spaghetti sauce or soup; instead of sprinkling on fish or meat. I made bean soup and used 3-tbsp in the pot. It rounded out the flavor and added slight smoke and (not too much) sweetness. If used in the appropriate recipe, this is a marvelous ingredient. The recipe makes a lot! Thanks Mirj. I like this recipe's uniqueness.

Kathy228 April 06, 2007