Uses for Flavored Syrups
I found some interesting good quality french syrups in Marshall's gourmet food closeout section and would love some suggestions on how to use them this summer, aside from the obvious flavored coffees or as ice cream toppings. I got french vanilla, rose and violet syrups. Any nice cocktail recipes would also be great.
Ellen
Jul 09, 2003 11:43AM
Add to plain seltzer/soda to make your own slightly sweetened flavored soda.
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Or, with a little milk and the seltzer you could make an egg cream.
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I'd use the rose for wine aperitifs: add about 2 Tbs of the rose to rose wine or champagne.
Make rose or violet flavored ice cream.
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Sno-balls! Mix the syrup with shaved or crushed ice in a bowl, and then pick from as many of the following as you like: sweetened condensed milk, small pieces of fresh or canned fruits, small glops of good jam, boba or konnyaku (if you can get them), tiny crunchy rice noodles (as in Persian faloodeh), add ice cream, top with whipped cream and a cherry. Possibilities (and calories) are endless.
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Most mornings, my wife takes our daughter accross the street to the coffee shop where they make her a steamed milk with mint syrup. She calls it her minty milk, as in, "Coffee is for mommy, minty milk is for Ruby." It's quite tasty.
jake
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Yes, and the vanilla syrup Ellen bought would definitely work for steamed milk (this is a specialty at the Coffee Bean chain) and will be delicious. Not sure how violet or rose will turn out with steamed milk (rose ice cream is popular in Indian and Persian food, but is a bit of an acquired taste) but it would certainly be worth a shot.
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Ginger syrup in steamed milk is wonderful...
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I've always liked the Indian desserts made with rose water, custards and rice puddings, I find on Indian buffets. Maybe try an Indian recipe and use your syrup?
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There was an article by Russ Parsons in the food section of the LA Times a couple of weeks ago in which he made his own simple syrups and infused them with various herbs, teas and flowers, and then served them over fruit, including peaches and other stone fruit, and berries. The link is now expired on the LA Times site, but the concept remains -- experiment with the different flavors of syrup over fruit. I could imagine the flower flavors being quite good with berries.
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Just as an aside, the sugarfree versions of these (sweetened with Splenda) are some of the best-tasting sugar substitutes out there, with none of that icky nutrasweet taste. People on the Atkins diet use them for just about everything from flavoring cheesecake and yogurt to making smoothies and sodas, as a homemade ice cream base, in pies, frostings, you name it. The sugar kind could of course be used for all these as well. One guy on a low carb website went crazy and bought 25 flavors!
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How about in chocolate truffles?
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