How to Make Nectar and Syrup

Homemade syrups

There is nothing more delightful than homemade juices and nectars. We can prepare them to our taste - with as much sugar as we want, thicker or runnier. Plus, they wouldn't contain artificial colors or preservatives.

Here is 1 nectar and 1 syrup recipe - quick and easy to make. The amount of sugar in both cases can be changed based on your tastes.

Peach nectar


Ingredients: 3 cups water, 2 lb peaches, 1 1/5 cups sugar.

Preparation: Pour the water in a suitable container and put it on the stove. Add the sugar and stir - let it boil for around 2-3 minutes. Then put the peaches (peeled and with their pits removed beforehand) in the sugar water.

Boil the mixture for 4 to 5 min. Next, mash the fruits with a mixer or blender. Pour out into jars while still warm and close. Then sterilize for 15 min.

The next recipe is for a sour cherry syrup and since it is a more sour fruit, it is better to add more sugar.

Sour cherry syrup

Sour cherry syrup

Ingredients: 4.5 lb of ripe sour cherries, 3.5 lb sugar, 1 1/2 tsp citric acid.

Preparation: Wash the sour cherries and then remove the stems and seeds. Mash them well using a blender, add a few spoons of sugar and place in the refrigerator for 24 hours.

Use a gauze to strain the juice that has been released. Do not strain the thickest part of it - you can make a mousse or marmalade with it.

Add the sugar to the juice has been strained - you can change the proportions if you like. Boil the juice in an appropriate container, stirring with a wooden spoon from time to time. Once the syrup begins to thicken, add the citric acid.

Stir well and remove from the stove. Remove the foam using a spoon. Let it cool a bit, then distribute into suitable bottles and seal with metal caps. Keep the syrup in a cool and dark place.

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