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Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves.In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.
Sugar-Free Apple Pie. Apples are so naturally sweet that a little boost from a sugar substitute is all that's needed. The apple juice concentrate also helps to add natural fruit sugars for a pop ...
Squash (sometimes known as cordial in British English, dilute in Hiberno English, diluting juice in Scottish English, [1] and water juice in the Northern Isles of Scotland), is a non-alcoholic beverage with syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute.
Jallab or Jellab (Arabic: جلاب, romanized: jallāb) is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses, and rose water. [1] Jallab is very popular in Palestine, Syria, Jordan, Lebanon and Egypt. It is made mainly of grape molasses, grenadine syrup, and rose water, then smoked with Arabic incense.
Lebanese Knafeh – A simplified version of a traditional Middle Eastern dessert made with just a handful of ingredients, including shredded dough, butter, cheese, and sugar, drizzled with a ...
Fruit syrup – concentrated fruit juices used as sweeteners; Glucose syrup – also known as confectioner's glucose, made from the hydrolysis of starch; Golden syrup – or light treacle (also known as "Refiner's Syrup"), is a thick amber-colored form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into ...
Gomme syrup (or gum syrup; gomme is French for "gum") is a boiled mixture of sugar and water, made with the highest ratio of sugar to water possible. [7] In old recipes, gum arabic is added, [8] in the belief that it prevents the sugar from crystallizing and adds a smooth texture. [7] Some recipes omit the gum arabic, [9] thus are just simple ...
The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5] Other variations include using dried fruit that have been soaked in water in which alcohol can be added, for example kirsch, rum or Frontignan. [8]
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