09/09/2026
Three new syrups have entered the beverage rotation over here…and two are completely new recipes (and SO GOOD)
🍌 caramelized banana spice
🍓 raspberry
🌿 blackberry basil
this carmelized banana spice is UNREAL… I am thinking about it currently… it’s truly *so* good and I don’t even really like banana.
Recipes on my Substack tonight (🔗 in bio) and if you swipe right 👉
🍌 caramelized banana spice syrup
2 very ripe bananas
1/2 cup water
1 cup brown sugar
1 teaspoon vanilla
1 pinch allspice
1 pinch nutmeg
1 pinch cinnamon
1 pinch sea salt
1 pinch nutmeg
1 tablespoon butter
In a saucepan over medium heat, melt the butter, then add the bananas. Mash the bananas and let them cook in the butter for 2–3 minutes until they begin to soften and caramelize. Add the brown sugar and mix until everything is well combined, then add the water. Bring to a slow simmer and let simmer for about 5 minutes, stirring occasionally as the bananas continue to soften. Add the salt, vanilla, and spices and stir to combine. Continue simmering for another 5–10 minutes. Remove from heat and strain through a fine mesh strainer. Store in the fridge for up to 2 weeks!
🍓 raspberry syrup
1 cup water
1 cup fresh or frozen raspberries
1 cup white sugar
Combine raspberries, sugar, and water in a saucepan over medium heat. Stir until the sugar is completely dissolved, gently mashing the raspberries as they soften. Bring to a slow simmer and simmer for 5–7 minutes, continuing to mix. Let simmer for another 5 minutes, cool, then strain through a fine mesh strainer. Store in the fridge for 2-3 weeks.
🌿 blackberry basil syrup
1 cup water
1 cup fresh or frozen blackberries
1 cup white sugar
6–8 basil leaves
a pinch of sea salt
Combine blackberries, sugar, and water in a saucepan over medium heat. Stir until the sugar is completely dissolved, gently mashing the blackberries as they soften. Bring up to a slow boil and then et simmer for 10 minutes, add basil leaves and simmer for another 5 minutes. Remove from heat,
