Sips, Sweets & Snacks

DSC_0213

August is one of my favourite months of the year, not only because it’s my birthday month and generally the hottest month of the summer, but also because peach season!

I’m a big fan of fresh fruit in general (I mean, who isn’t?) but peaches are very high on my list of favourite things to eat. Peach jam, peach cocktails, peaches and cream ice cream: you name it, I love it. This year I didn’t have time to do a lot of canning like I usually do, but I wanted to find a way to preserve that Niagara peach taste for a little while longer, so I started experimenting with making peach simple syrup.

I love making sodas with fresh fruit and interesting flavours, and in the past I’ve made everything from pineapple syrup to lemon mint, so peach seemed like an easy next step. I’m a big fan of all things floral, so I decided to add a bit of rose water to one jar to give my creation a flowery twist. The result was a tasty, summery concoction perfect for cocktails, sodas, pancakes, ice cream, and whatever else you desire.

DSC_0038

DSC_0050

DSC_0071

DSC_0104

DSC_0126

DSC_0152

Ingredients:

6 fresh peaches, peeled and chopped
2 cups water
2 cups sugar
a few drops of rose water

Method:

1. Bring chopped peaches, sugar and water to a boil in a medium pot. Once boiled, drop temperature to a simmer until the sugar has totally dissolved.

2. Pour the hot mixture into jars, leaving some chunks to steep in the syrup. Close the lids and wait 30 minutes.

3. Once the syrup has cooled slightly add a few drops of rose syrup to taste.

Store in the fridge for up to three weeks!

DSC_0193

DSC_0174

DSC_0167

DSC_0240

Sips, Sweets & Snacks

DSC_01841

A few weeks ago I went for lunch at a local spot called “This End Up” with a couple of friends, a restaurant well-known for their delicious sandwiches and extra fancy sodas. Totally obsessed with all things tropical, I couldn’t help ordering a pineapple soda to go with my coconut bacon BLT, and it totally blew me away. I left in a haze, my mind churning with ideas for how I might attain pineapple syrup and make tropical drinks from home.

But then I thought wait, why not just made some?!

Pineapple syrup isn’t something you see around often, but it’s surprisingly easy to make, and it tastes heavenly in soda, cocktails, poured over ice cream, or even in iced tea (stay tuned for some magical recipes this week from Bicyclette and I!)

DSC_0194

DSC_0235

DSC_0261

DSC_0130

DSC_0168

DSC_0160

DSC_0301

Ingredients:

1 Pineapple (cut, peeled, cored, and cubed)
4 cups cane sugar (plus a little extra)
2 cups water

Method:

Toss the cubed pineapple in cane sugar and leave it in a covered bowl overnight in the fridge. The next morning, pour the cubes and liquid from the fruit into a blender and pulse until smooth.

Strain the pineapple puree using a sifter or cheese cloth, applying pressure to extract as much juice as possible. Set aside the juice, and use the remaining pulp for popsicles or in baked goods!

Pour the sugar and water into a pot on the stove and bring it to a boil (stir frequently to keep from burning). Continue boiling the mixture until all of the sugar is dissolved and the liquid starts to thicken. Once thick and syrupy, remove the pot from the stove.

Once the syrup has cooled slightly, pour in the pineapple juice and stir until well-mixed, and you’re done! Store syrup in an airtight container in the fridge for up to a month, and use it on everything!