Dumb luck strikes again. I was making the base for our banana bread vegan doughnut when I looked into the pot and made the connection. I tasted the liquid, a combination of cooked bananas, vanilla, sugar and salt. It was aromatic, sweet, rich and savory. I still needed to continue to make the doughnuts so I did not keep the syrup on its own. But the spark fueled the fire. We have made made milk simple syrup before. We featured it in Gluten Free Flour Power. Now it has me exploring fruit, vegetable, herb and specific beverage simple syrups. There uses will range from dousing cakes, to making glazes to the base of ice creams and flavoring drinks.
February 18, 2005