My experience home brewing is limited to a handful of very small batches of mead, but as far as I know there's not much reason you couldn't simply scale any recipe down if it isn't enough.
If you like fish, the best trout I think I’ve ever had was trout amandine with grapes. Sounds weird, but it worked surprisingly well. Oh, or waldorf salad, which is apparently a controversial suggestion, but I used to love it.
Some immersion blenders come with replaceable toolheads too, including a more traditional food processor style. I got a replaceable toolhead model, but no other attachments. Haven’t needed it. I got it for soups in my slow cooker, works well.
Edit: I think I might have seen that some blenders come with food processor attachments too? Don’t have one of those.
Based on the wording of your post, there’s a few different questions it seems like you could be asking.
How to make this already existing syrup less sweet?
How to make future syrups less sweet?
How to make future syrups with less sugar?
To make the current one less sweet, I think you could add something with bitterness or acidity. They literally make black walnut bitters, and you could look into adding some of that ino the syrup. Depending on how you plan to use it, you could serve it with an acidic component.
To make future syrups less sweet, you could use glucose, which is less sweet than sucrose or fructose. To make them less sweet and have less sugar, you could use many different thickeners depending on how you want the texture. Xanthan gum, gum Arabic, maltodextrin, pectin, etc.
Not sure if this is quite what you’re looking for, but I like getting the O’food gochujang bottles. They’re convenient cause you can just pop the cap and squirt a little onto whatever you’re making for some fermented spice. Also everything from The Japanese Pantry has been absolutely amazing! I get my soy sauce and sesame oil from them. Siete Enchilada sauces are awesome, I’ll pour half a jar of either the red or green into enchilada/taco soup. Or even simmer some jackfruit in it for tacos.
When I’m feeling lazy, I’ll sometimes mix a jar of Muir Glenn tomato sauce into one of my jars of marinara I make from scratch to double up.
Maybe add some sliced grapes or chopped walnuts? Or if you want something fermented/pickled maybe add some chopped up kimchi? I bet some radish kimchi would give it a nice crunch
Another fruit/nut combo to try are craisins and slivered almonds. I’m not a fan of raisins unless they’re in cinnamon bread or bagels, but I love substituting craisins in salads and other savory dishes that call for raisins.
Had the Aussie version of Soylent, Aussielent for a few months. I don’t get as much satisfaction from food as others, so for me it was awesome, I saved so much time not preparing food, and I didn’t need to think about balancing my diet.
Then I started my relationship and had to start eating normie food again. Let me go back to the Nebuchadnezza and eat my nutrient slop.
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