RED SYRUP RECIPES

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MULLING SYRUP RECIPE | BBC GOOD FOOD



Mulling syrup recipe | BBC Good Food image

This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas

Provided by Lulu Grimes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield Makes 2 x 400ml bottles

Number Of Ingredients 7

250g caster or granulated sugar
2 oranges , halved
6 whole cloves
6 whole allspice
2 cinnamon sticks
¼ nutmeg , freshly grated
small piece ginger , sliced

Steps:

  • Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
  • Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
  • Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

Nutrition Facts : Calories 15 calories, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar

BEST RED-AND-GREEN FRUIT SALAD WITH MINT SYRUP RECIPE ...



Best Red-and-Green Fruit Salad with Mint Syrup Recipe ... image

Serve up this vibrant red-and-green fruit salad with mint syrup! It's a delicious dessert or Christmas breakfast dish.

Provided by Ree Drummond

Categories     brunch    Christmas    breakfast    brunch    fruit    side dish    snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 8

1/2 c.

sugar

1/2 c.

fresh mint

2 qt.

strawberries, halved or quartered if large

1/2

honeydew melon, peeled, seeded, and chopped

1 c.

red grapes, halved

1 c.

green grapes, halved

4

kiwis, peeled and cut into half-moons

1/3 c.

pomegranate seeds

Steps:

  • For the mint syrup: Bring the sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove from the heat and add the mint. Let steep until the syrup cools, 20 to 30 minutes. Pour the syrup through a fine-mesh strainer, discarding the mint. Refrigerate in a covered container until ready to serve. For the salad: Combine the strawberries, melon, grapes, kiwis, and pomegranate seeds in a large bowl and toss to combine. When ready to serve, drizzle the fruit with the mint syrup and gently toss to coat.

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