Paprika Syrup

This Paprika Syrup makes an interesting garnish to cold soups, seafood or pretty much anything you would like to add  a bit of a flavour hit.

Simple to make and easy to store. You can whip this up and keep a bit on hand as a condiment. I would say you can keep it in the fridge for a week easily. (Probably more but I don't know how to tell for how long!)

I used it in this Cucumber Gazpacho and it adds just a nice touch of interest.

Enjoy!

Paprika Syrup

This quick, 4 ingredient syrup will provide a high note to soups and salads alike.

Author: Carolyn Hetke

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5 from 1 vote

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Course: Condiments

Cuisine: American

Prep Time: 5 minutes mins

Cook Time: 4 minutes mins

Total Time: 9 minutes mins

Servings: 18 tsps

Ingredients

• ▢ ¼ cup sugar
• ▢ 1 teaspoon sweet paprika I use sweet Hungarian
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ cup fresh lemon juice

Instructions

• Put all ingredients in a sauce pan and cook about 4 minutes. Mixture should just be starting to thicken a bit.
• Remove from heat, allow to cool and drizzle as a condiment.
• You can refrigerate and store up to a week.

Notes

Nutrition is per teaspoon.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 0.03g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg

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