Syrup Quotes

“I just let the applessoak upthe roses' scent. "
"You what?!"
"This takes ateenylittle while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup!
While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples.
Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know.
An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it...
The Queen's Apple Tart!”
― Yuto Tsukuda, Thực kích のソーマ 28 [Shokugeki no Souma 28]

“The king poured maple syrup on his waffle. The syrup puddled the depressions in the waffle the way that desire puddles the folds in the brain”
― Tom Robbins, Still Life with Woodpecker

“Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.”
― Christa Parrish, Stones For Bread

“The smell of thyme was pungent in the air. It grew wild by the roadside.Thyme improves the memory,Joe used to say. He used to make a syrup out of it, keeping it in a bottle in the pantry. Two tablespoonsful every morning before breakfast. That clear greenish liquid smelled exactly like the night air over Lansquenet, crisp and earthy and nostalgic, like a summer day's weeding in the herb garden, and the radio on...”
― Joanne Harris, Blackberry Wine

“ Let the apples soak in rose syrup. It is easy enough to say...
but to make it work requires a huge amount of very delicate, very exacting work.
Even just making the rose syrup is a delicate task. The petals must be set to boil in water that is just below the boiling point.
Only when the petals are added at exactly the right moment will they reduce down into syrup this pure.
Also, when she soaked the apple slices in the syrup, she used no heat at all, meaning none of the flavor was lost.
As a result, her apples retained the whole of their fresh and tart flavor, becoming a solid cornerstone of the entire dish.
But she did not stop there. She even brushed the finished tarts with more of the apple extract she made.
For her cute and delicate dishes, she will not scrimp on a single step! ”
― Yuto Tsukuda, Thực kích のソーマ 28 [Shokugeki no Souma 28]

“Let us now take a moment to reflect on the plight of the Starbucks barista, that patient indulger of obsessive-compulsive customer requests, that tireless dispenser of forced smiles, that hapless victim of a never-ending parade of indignities. Any brave soul who dons the green apron must endure annoyances that would crush the rest of us - or at least send us into a cup-throwing, syrup-spraying rage.”
― Taylor Clark, Starbucked: A Double Tall Tale of Caffeine, Commerce, and Culture

“Golden brown syrup light pranced upon his melancholy face. The flickering was somewhat surreal.”
― Ben Ditmars, Gnomes of Coyul: The Crystal Staff

“He desperately wanted to hear Lily saymerciagain, but Naneh Goli folded a piece of naan around a boiled egg, placed it in his knapsack, and pushed him out the door with a long list of instructions he didn't hear. All he could think was,I fell in love at eight fifteen on the morning of June 9.
Later that afternoon he scurried around the kitchen, underfoot until Naneh Goli sent him to the storeroom for jam. The cellar, illuminated by a bulb on a string, was like a pharmacy, with shelves of rosewater, orange blossom water, quince syrup, lime syrup, vinegars, and jars of pickled vegetables, all painstakingly labeled inAgha(Mr.) Zod's shaky script. Karim paused to read the labels but found nothing to ease the knocking in his chest, so he took the last jar of fig preserves for Lily. His Lilyjan(dear), Lily rose, Lilyshirin(sweet), Lily morning, Lily moon, Lily merci.”
― Donia Bijan, The Last Days of Café Leila

“Like everything else we'd eaten tonight, it took the ordinary to an extraordinary place- I tasted a thousand fluttering roses and a rain of sugar and the soft, spongy texture of the dumpling itself.”
― Barbara O'Neal, The Art of Inheriting Secrets

“By July, a damp Southern heat had settled down on the town like warm sweet syrup.”
― Marti Healy

“In folk medicine today, the Sambucus nigra -Elderberry is widely considered one of the world’s most healing plants”
― Sheikh Gulzar-elderberry

“Okay, next step is making the syrup...
...with this! "
He even has the limoncello!
Limoncello!
That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum!
That he happened to pick limoncello too!
"Trattoria Aldini has a specialty that uses this, doesn't it?
Your Limoncello Panna Cotta.
I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.”
― Yūto Tsukuda, Thực kích のソーマ 10 [Shokugeki no Souma 10]

“...listening for the bodily hum that ran like syrup through her veins whenever she was near a book... but the ink stayed black and silent.”
― Emma Törzs, Ink Blood Sister Scribe

“WHITE PEACH AND BLUEBERRY SALAD WITH ROSE SYRUP
Salade de Pêches Blanches à la Rose

It's nearly impossible to improve on the white peaches in Provence, but I did find a bottle of locally made rose syrup in theboulangeriethat piqued my interest. This makes a quick but surprisingly elegant dessert for guests.

4 perfectly ripe white peaches, cut into 1/2-inch slices
1 cup blueberries
1-2 teaspoons rose syrup

Combine all the ingredients.

Serves 4.


Tip: Rose syrup is available online and from some specialty supermarkets. A small bottle will keep forever in the fridge. You can use it to make champagne cocktails or raspberry smoothies, or to flavor a yogurt cake. You may find rosewater, which is unsweetened (and very concentrated), at a Middle Eastern grocery. Use it sparingly (a few drops plus 1 or 2 teaspoons of sugar for this recipe), otherwise your fruit salad will taste like soap.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes