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Louise Johnson's chai syrup stirred into a cup of cold milk is all kinds of excellent: warm, creamy, sweet and cool, all at once.
We love incorporating the spicy, high-toned flavors of fresh herbs and other aromatic ingredients like ginger, tarragon, clove and kaffir lime leaf, by steeping them in either the cream for the custard or the simple syrup stirred into a sorbet base.
Add maple syrup, and stir to coat well.
Add the Guinness beer syrup and stir until combined.
Squeeze out the water, add to the hot syrup and stir until dissolved.
3. Remove the thyme sprigs from the syrup and stir in the honey until dissolved.
Shake excess water off the gelatine, place in the syrup and stir to dissolve.
Squeeze the gelatine leaves to remove excess water, then add to the wine syrup and stir until fully dissolved.
Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute.
Add a little of the hot syrup and stir until the gelatine has dissolved, then mix into the rest of the syrup.
Top with figs. 4 Give the syrup a stir if needed, then carefully pour some over the back of a spoon on to each of the cakes, trying not to disturb the figs.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com