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!
- 2 cups sugar
- 3 cups water
- 2 1⁄2 tablespoons smoked paprika
- 3 teaspoons salt
- 4 sprigs thyme
- 1 sprig tarragon
- 1 sprig oregano
- 1 lemon, zest of
- Combine all ingredients in a non-aluminum saucepan.
- Slowly bring the mixture to the boil.
- Remove from heat.
- Pour into a non-aluminum container and bring to room temperature.
- Strain the syrup through a mesh strainer and refrigerate.
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.