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  • Yields: 7-8 cups

     Nothing tastes better on a hot day than a long, cool glass of lemonade. This lemon-flavoured simple syrup uses brown sugar for a smoother taste, can be stored in the fridge for two weeks. It means you can have fresh lemonade any time you want without having to squeeze lemons every time! Homemade Lemon Syrup: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You Need

    10 to 12 lemons
    4 cups sugar
    4 cups golden sugar
    8 cups of boiling water

    What To Do

    1. Cut lemons in half and squeeze juice into a small bowl.
    2. Pour squeezed juice into a large saucepan through a strainer or cheesecloth to remove seeds and pulp.
    3. Add the boiling water and sugars and heat over low to medium heat until the sugar is dissolved.
    4. Remove pan from heat and let cool.

    To Make Lemonade:

    1. Mix one cup lemon syrup to four cups of water. Adjust sweetness to your liking by either adding more syrup or water either way.
    2. Pour over ice and garnish with a freshly cut lemon slice or wedge.

    Sweet Advice

    • If you like pulp, then don’t bother to use a strainer, just pick out any seeds before carrying on with the recipe.
    • Enjoy a hint of pink by adding a splash of grenadine or blackberry syrup.
    • For a delicious summer cocktail, serve in a pre-chilled 500 ml Mason jar with your favourite vodka and a maraschino cherry!
    • Substitute limes for lemons to create homemade limeade. Garnish with a fresh sprig of mint.
    • Serving idea: Put a slice of lemon at the bottom of a clean 500 ml Mason jar, cover it with about 4 tablespoons of water and put in the freezer over night. Pour the prepared lemonade or cocktail into the pre-chilled jars, seal the jar lids shut and enjoy cold, refreshing lemonade without any mess!
    • Gift idea: Pour the syrup into a Mason jar, dress it up with red and white gingham material trimmed to fit around the lid, secure it in place with a piece of twine or ribbon and add a tag with the mixing instructions to finish. It makes a great year-end surprise for teachers!
  • Fruit & Nut Granola
    Yields 3 cups

    Add a sprinkling of this recipe to yogurt to make a good start to the day or enjoy for an afternoon pick-me up snack…healthy can also be tasty! Fruit & Nut Granola: Another tasty recipe from the SugarBaby Brown Sugar Kitchen!

    What You Need
    1 Tbsp olive oil
    2 1/2 cups large rolled oats
    1/3 cup butter
    2 Tbsp natural honey
    1/3 cup brown sugar, packed
    1 cup candied almonds (see recipe)
    1 cup dried cranberries
     
    What To Do
    Heat the oil in a medium to large skillet over medium-high heat, add the rolled oats and cook until golden brown, approximately 5 minutes. Remove from heat and spread onto a parchment lined cookie sheet to cool.
    1. Use the same pan to melt the butter over low-medium heat. Add the honey and brown sugar and cook until the mixture becomes bubbly, approximately 5 minutes.
    2. Stir in the oats, continue to cook and stir for another 5 minutes.
    3. Remove from heat and spread the granola onto the parchment lined cookie sheet to cool.
    4. Once cool; mix in the dried cranberries and candied almonds. Store in an airtight container for up to one week.
     
    Sweet Advice
    • Use the parchment sheet and gently bend to make a fold to easily pour the oats back into the pan.
    • Make candied pistachios along with the almonds and save some of each to add to popcorn or pretzels.
    • Make easy to grab n’ go snack packs by filling small clear plastic bags with the granola mix. Create specialized headers to promote school events or for a team snack! (approximately 1/2 cup granola per bag).

     

     

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    Yields 1 cup

    This simple and easy recipe creates a sweet and crunchy snack that you can enjoy all on its own or add it to popcorn, pretzels or cereal mix…Candied Almonds: Another tasty recipe from the SugarBaby Brown Sugar Kitchen!

    What You Need
    1 cup raw almond nuts, shelled
    1 Tbsp liquid honey
    1 Tbsp water
    2 Tbsp granulated or white sugar
    Pinch of salt
    ¼ cup Demerara brown sugar

    What To Do

    1. Preheat the oven to 350 degrees F.
    2. In a small glass bowl, mix together the honey, water, white sugar until smooth.
    3. Toss the almond nuts and Demerara sugar in the honey mixture, stirring until well coated.
    4. Spread the dressed nuts onto a parchment lined cookie or baking sheet in a single layer and bake until nuts are bubbling and golden brown, approximately 8-10 minutes.
    5. Allow the nuts to cool to room temperature and harden.
    6. Break into smaller pieces and add to pretzels, popcorn or cereal snack mixes.

    Sweet Advice

    • This recipe can be used for any type of snack nuts (peanuts, pistachios, cashews).
    • Ensure that the nuts are spread out thinly so they will break apart nicely (like a brittle) once hardened.

     

     

  • This recipe should be a staple in anyone’s home that has little kids or anyone who simply loves popsicles. This recipe has been passed down from my
    Grandma and loved by many… What makes these popsicles better than any other? The trick of using Jell-O for one of the liquids makes the popsicle flavour last from the very first lick to the very last slurp…Another tasty recipe from the SugarBaby Brown Sugar Kitchen.
     
    Kool-aid & Jell-O Popsicles
    Yields: 6-12 popsicles depending on container
     
    What You Need:
    1 pkg Kool-aid mix
    1 pkg Jell-O
    1 cup light or golden brown sugar
    2 cups boiling water
    2 cups cold water
     
    What To Do:
    1. Choose Jell-O and Kool-aid flavours that compliment each other like cherry lime or berry blue and raspberry. Create a one-of-a-kind Popsicle flavour of your choosing.
    2. Dissolve the Jell-O and brown sugar together in the boiling water.
    3. In a separate bowl dissolve the Kool-aid in the cold water.
    4. Combine both mixtures together in a measuring bowl or something with a spout. Stir until completely combined.
    5. Pour into Popsicle moulds or ice cube trays.
    6. Freeze until firm and enjoy a cool treat on a hot day!
     
    Sweet Advice
    Make two-tone Popsicles
    •  Make the first batch using one flavour (like red cherry) and fill the popsicle moulds half way and leave to freeze overnight.
    • Continue by making the second batch (maybe purple grape.) Top off the already frozen cherry Popsicles with your grape mixture. Pop on the popsicle tops and/or sticks and finish freezing.
    • Wake up to two-tone, double-flavoured popsicles!
     

     

     

  • Let nature do the work for you so you can just sip, relax and enjoy! Sun-soaked Tea: Another refreshing recipe from the SugarBaby Brown Sugar Kitchen!
     
    What You Need
    3-4 favourite flavour of tea bags or loose tea and medium sized tea infuser (also called tea ball or tea maker)
    12 cups of water
    Glass container with lid
    ½ cup light or golden brown sugar
     
    What You Do
    1. Fill your container with water and add the tea bags or tea infuser containing the loose tea.
    2. Let soak in the sun for a few hours then stir in the brown sugar.
    3. Serve over ice with lemon slices.
     
    Sweet Advice:
    *Add a splash of bourbon and a sprig of mint to create a refreshingly adult concoction.