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  • 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 To 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 refreshingly adult concoction.

     

  • Perfect for those crisp winter days after a few hours on the rink and you need to warm yourself from the inside out! Mulled Sweet Cider: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You Need

    4 cups apple cider or apple juice
    1/4 cup brown sugar
    1 teaspoon whole cloves
    1 teaspoon whole allspice
    3 to 4 cinnamon sticks

    What To Do

    1. Combine all the ingredients and simmer on low heat for one hour.
    2. Strain and continue to simmer until ready to serve.

    Sweet Advice

    • Using whole spices rather than ground prevents the cider from getting cloudy.
    • For convenience try using a crock-pot or slow cooker on low to medium heat.
    • Gift idea: Once the cider has cooled, pour into an attractive glass container or Mason jar. Print out the recipe on a tag and attach to the jar with ribbon.
  • 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!
  • Serves 8-10 people
    Hosting a group of friends or family and need something that tastes great but goes further? This no fuss recipe is best made a day ahead leaving extra time for you to spend on other entertaining projects…Summer Sangria: Another tasty recipe from the SugarBaby Brown Sugar Kitchen!
     
    What You Need
    1 Bottle of Rioja (preferably 10 years or older)
    1 2L bottle of ginger ale
    ½ cup brown sugar (lightly packed)
    6 Tbsp lemon or lime juice
    1/3 cup cognac (VS or VSOP is recommended)
     
     
    What You Do
    1. Combine all of the ingredients and stir to combine.
    2. Pour into a glass pitcher and let rest for a few hours or overnight so that the flavours mingle together.
    3. To serve, add ice and garnish with fresh fruit like fresh blackberries, blueberries, wedges of nectarines or plums and slices of lemons and/or limes.
     
    Sweet Advice
    *Use a superior Rioja and cognac to give your Sangria a more elegant and smooth flavour.
    **Want to give as a hostess gift? Make and bring in a pretty glass pitcher that any host or hostess is sure to appreciate!

     

     

  • Bowl of homemade coconut and vanilla almond brown sugared granola
    It should read- ...soft, fresh and ready to use at all times with little effort.
    It should read- ...soft, fresh and ready to use at all times with little effort.
     
    Makes 8 cups
     
    This homemade granola recipe is a good choice for a healthy but tasty breakfast or as an afternoon pick-me-up snack!
     
    What You Need
    2 Tbsp + ¼ cup coconut oil
    6 cups large flaked oats (rolled), uncooked
    ¼ cup creamed honey
    ¼ cup coconut milk
    2/3 cup brown sugar
    2 cup sliced almonds
    2 cups large flaked coconut (sweetened or unsweetened)
    1 tsp vanilla extract
     
    What You Do
    1. Heat 2 Tbsp of the coconut oil in a large pot over medium to high heat, add rolled oats and cook until golden brown, approximately 5 minutes. Remove from heat and spread evenly onto two parchment lined cookie sheets to cool.
    2. Using the same pot add the coconut milk, remaining ¼ cup coconut oil, honey and brown sugar. Cook over medium heat until the mixture comes to a boil; continue to stir for approximately 2 minutes.
    3. Add the cooled oat mixture to the syrup mixture and cook for 5 minutes.
    4. Remove from heat and spread the granola onto the parchment lined cookie sheets to cool.
    5. Once cool store in an airtight container for up to four weeks.
    6. Serve over vanilla yogurt and sprinkle with fresh blueberries.
     
    Sweet Advice
    *Missing coconut oil then alternate with 2 Tbsp of olive oil (step 1) and ½ cup butter (step 2) in its place.
    *Add ½-1 cup of dried fruit like dried cranberries instead of fresh blueberries to add a bit of colour and tang.