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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. [1] [2] [3]
Flavored syrups may be used or mixed with carbonated water, coffee, pancakes, waffles, tea, cake, ice cream, and other foods. There are hundreds of flavors ranging from cherry and peach to vanilla to malt , hazelnut , coconut , almond , gingerbread , chocolate , peppermint , rootbeer , and even toasted marshmallow .
Put the yuja slices into a bowl, and mix with the honey and sugar. Lastly, put the mixture in a container and store it in a cool, dark area until the syrup is created (about six months). [16] When ready, stir in 1-2 tablespoon of Yuja tea into hot water. [17] The syrup of the yuja tea is also used in cocktails, spread for toast, or ice cream. [6]
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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.
In January 2008, Starbucks began a "skinny" line of drinks, offering lower-calorie and sugar-free versions of the company's offered drinks that use skim milk, and can be sweetened by a choice of natural sweeteners (such as raw sugar, agave syrup, or honey), artificial sweeteners (such as Sweet'N Low, Splenda, Equal), or one of the company's ...
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]