'syrup' on Serious Eats

Rose Hip Cordial

This is a slightly opaque red-orange syrup. Definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail. More

Homemade 'Hershey's Syrup'

To be perfectly honest, I enjoy this syrup best with only 5 ounces of brown sugar. The lower sugar version makes a deep, rich, sophisticated chocolate syrup. But not "Hershey's Syrup." The absolute hallmark of Hershey's is its sweetness, so to stay true to your childhood memories, stick with 9 ounces. More

Meet Your Farmers: Don Weed of Schoolyard Sugarbush in New Hope, New York

"On average we need around 57 gallons of sap to make a gallon of syrup." [Photographs: Welch's Syrup] *Schoolyard Sugarbush wasn't able to send us syrup photos. Ah, late winter. A time when intrepid local eaters are sick of leftover beets and kale from the farmers' markets. But do not despair, things are starting to turn around! One of the most important and delicious signs that spring is upon us? Maple syrup season. All over the Northeast and Canada, sap is starting to flow, and thankfully people like Don Weed of Schoolyard Sugarbush in New Hope, New York, are there to harvest it and boil it down to pure, delicious, maple syrup. Yesterday was the first run of the season... More

Have You Ever Tapped a Maple Tree?

[Flickr: jbelluch] As long as there are pancake eaters there will be maple tree tappers. Though the pastime of sugaring (the official term for harvesting sap and syrup-ifying it) is largely associated with Vermont, the biggest maple syrup producer in the U.S., it also takes place in Ohio, Pennsylvania, Michigan, and apparently Brooklyn where some newbie tappers have started their own DIY projects this year. According to tapmytrees.com, making syrup is not only simple but an eco-happy process and usually happens in mid-to-late winter when evening temperatures dip to freezing. You basically just need a drill, some hollow steel pipes (referred to as "nipples"—I didn't make this up), a bucket, and maple trees. So have you ever channeled your... More

How to Make Maple Syrup

Before the maple syrup sogs up pancakes, it's just clear sap sitting in sap sacks. Jack Schmidling documents the process, which started last winter (sap flow needs freezing temperatures) and has now entered the boiling and jarring phases. He heats the sap until it reaches half the concentration of syrup, then cools and reduces the liquid to reach actual syrup consistency. This year, Schmidling tapped sap from 23 silver maple trees. [via Neatorama]... More

More Posts