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Fruit syrups are versatile. You can use them at breakfast to drizzle on top of pancakes, waffles, yogurt or hot cereal. They're the perfect accompaniment for many desserts, including ice cream, cakes, custards or even a bowl of fresh fruit. Add a splash to your favorite cocktail or sparkling water for a sophisticated beverage. With the addition of sugar and a touch of lemon juice, you can make your own syrups using any variety of store-bought or homemade fruit juice that you enjoy. Try using a combination of juices for a complex burst of flavor.
Combine 1 part fruit juice with 2 parts granulated white sugar in a saucepan. For example, if you're using 3 cups of fruit juice, add 6 cups of sugar to the mixture. Add 1 tablespoon of lemon juice for each pint of fruit juice.
Bring the juice mixture to a boil, then reduce to a simmer. Stir the mixture regularly until all the sugar has dissolved. Allow the mixture to simmer for 1 minute before removing from heat.
Skim off any foam that forms on the surface of the syrup with a spoon.
Pour the syrup into an airtight container, like a canning jar. Transfer the syrup to the refrigerator; it thickens as it cools. If the sauce isn't thick enough for your liking once it has cooled, return it to the stove and simmer for a few more minutes before cooling it again. If the syrup is too thick, whisk in a small amount of water until it reaches your desired consistency. The syrup will keep safely in the refrigerator for up to 2 weeks.
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