The word syrup is synonymous with foods such as pancakes or waffles. Syrup can be served heated or chilled and is poured over many breakfasts to add a sweet, moist texture. One look in the syrup aisle of a grocery store will reveal more than one flavor of syrup. Different syrups add different flavors to a meal, and many people like to experiment with syrup types before selecting their favorite one.
Maple syrup is made from the sap from maple trees. It is the most popular form of syrup and is a mainstay for meals such as pancakes. Maple syrup is broken down into grades -- grade A and grade B. These grades give the consumer an idea of what season the syrup was made. Grade A also has separate subgroups, ranging from light amber to dark amber. Artificial maple syrups can also be purchased, which are less expensive than pure maple syrup, but also deficient in flavor.
Sorghum is actually made up of about 20 different native grasses from the subtropics and tropics of Africa. The stalks of these grasses are boiled down until they form a liquid. That liquid can then be made into a syrup, which is used in a similar way to traditional maple syrup. The flavor, although similar to molasses, is much milder. Along with being poured on pancakes, it can be used as a sweetener in many baking recipes.
Blueberry syrup is one of the most common types of fruit syrup available. It can be found in many restaurants and in the syrup aisle of grocery stores. Fruit syrups such as blueberry tend to be sweeter than maple syrup, so a little goes a long way. Homemade blueberry syrup can be made using 5 cups of blueberries, water, 1 cup of sugar and one lemon. This version will taste more like blueberries and not just sweet from the sugar in store-bought varieties.
Honey-orange syrup is a more adventurous type of syrup that tastes like citrus-infused honey. It goes well with pancakes, especially those made out of cornmeal. The syrup can be made out of 1 cup of honey and the zest and juice from one orange. Place the juice in a small pan. Add the honey, and whisk both together on the stove over medium heat. Wait until the mixture has come to a boil, and add the orange zest. Wait for the syrup to thicken as it cools. Store in a glass jar.
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