So this is how I generally make fruit syrups.
1 cup of water
2 cup of sugar (usually raw, because it brings a nice flavor, but whatever your preference is)
2 cups of washed and chopped fruit in question.
Simmer on low-medium heat for a few minutes to incorporate all the goodness together. Skim off the grossness that forms on top with a spoon. Then strain through a fine mesh strainer into whatever bottle you end up using. Add a bit of vodka so it keeps.
If it's a particularly juicy fruit, you can just juice said fruit and add sugar. so that would be...
1 cup of fruit juice
1 cup of sugar
Put on stove at low heat till sugar dissolves. DONE!
If i want it to a be a sweeter/thicker syrup, i'll use 2 cups of sugar. But i find 1 cup is usually fine for me, and the cocktails I make. Especially using demerara sugar, which tends to make a thicker/richer syrup anyway.
Showing posts with label Syrups. Show all posts
Showing posts with label Syrups. Show all posts
Monday, November 28, 2011
Vanilla Syrup
Vanilla Syrup Recipe:
2 cups of demerara or raw sugar
1 cup of water
2 vanilla beans
Bring the sugar and water to a boil in a pot. Pour all that over two split vanilla beans in some sort of heat proof pot. Let sit for 8-10 hours over night. Remove the vanilla beans and you're done. Add a bit vodka so it keeps longer. Store in fridge.
2 cups of demerara or raw sugar
1 cup of water
2 vanilla beans
Bring the sugar and water to a boil in a pot. Pour all that over two split vanilla beans in some sort of heat proof pot. Let sit for 8-10 hours over night. Remove the vanilla beans and you're done. Add a bit vodka so it keeps longer. Store in fridge.
Cinnamon Syrup
Cinnamon Syrup Recipe
1 cup of water
1 cup of demerara sugar
4 toasted cinnamon sticks.
Gently toast 4 cinnamon sticks in a pan, shaking the pan regularly to evenly toast all sides. Then add all ingredients into a pot on medium heat. As soon as sugar is dissolved, switch to low heat and simmer for 20 minutes, stirring occasionally. Then you're done! Let cool, and add a bit of vodka to help it keep longer. Store in fridge.
1 cup of water
1 cup of demerara sugar
4 toasted cinnamon sticks.
Gently toast 4 cinnamon sticks in a pan, shaking the pan regularly to evenly toast all sides. Then add all ingredients into a pot on medium heat. As soon as sugar is dissolved, switch to low heat and simmer for 20 minutes, stirring occasionally. Then you're done! Let cool, and add a bit of vodka to help it keep longer. Store in fridge.
Caramel Syrup
caramel syrup recipe:
2 cups of water
1 cup of white sugar
1/4 cup of corn syrup
This can be DANGEROUS so watch out! start with 1 cup of water, 1 cup of white sugar and 1/4 cup of corn syrup. use a stainless steel pot. This will be very important because you need to be able to see the sugar change colors, so a black pan WILL NOT WORK! Turn on the heat to high-medium (7-8). When the water starts to boil, cover the pot for 2 minutes (this will wash the sides of the pot with the steam. you want to make sure there are no sugar bits on the sides of the pot.) After this, you will boil for another 10-15 minutes. During this part do not stir at all. This will cause big issues later if you do. and anyway, it's boiling so much, this will basically mix the water and sugar for you. Be sure to watch this because it will happen quickly. The color of the water/sugar will change form a light gold to a deep amber red quite quickly. Don't let it get too dark! When it's that nice deep glowing amber red, remove immediately from the heat. At this point you will quickly add 1 more cup of water. BE CAREFUL! When you do this, a volcanic reaction will happen so watch out because this is EXTREMELY HOT! You'll want to cover the pot right away after you add the cup of water. After a couple of minutes when the sputtering and craziness dies down, you can take the cover off the pot, and begin to stir in the caramel and water. You'll want to make sure you get a nice consistent color through out. And basically THAT IS IT! Once you've finished stirring, let it sit for about an hour so it cools down thoroughly. Then bottle it and store it in the fridge :-)
2 cups of water
1 cup of white sugar
1/4 cup of corn syrup
This can be DANGEROUS so watch out! start with 1 cup of water, 1 cup of white sugar and 1/4 cup of corn syrup. use a stainless steel pot. This will be very important because you need to be able to see the sugar change colors, so a black pan WILL NOT WORK! Turn on the heat to high-medium (7-8). When the water starts to boil, cover the pot for 2 minutes (this will wash the sides of the pot with the steam. you want to make sure there are no sugar bits on the sides of the pot.) After this, you will boil for another 10-15 minutes. During this part do not stir at all. This will cause big issues later if you do. and anyway, it's boiling so much, this will basically mix the water and sugar for you. Be sure to watch this because it will happen quickly. The color of the water/sugar will change form a light gold to a deep amber red quite quickly. Don't let it get too dark! When it's that nice deep glowing amber red, remove immediately from the heat. At this point you will quickly add 1 more cup of water. BE CAREFUL! When you do this, a volcanic reaction will happen so watch out because this is EXTREMELY HOT! You'll want to cover the pot right away after you add the cup of water. After a couple of minutes when the sputtering and craziness dies down, you can take the cover off the pot, and begin to stir in the caramel and water. You'll want to make sure you get a nice consistent color through out. And basically THAT IS IT! Once you've finished stirring, let it sit for about an hour so it cools down thoroughly. Then bottle it and store it in the fridge :-)
Pumpkin Syrup
Pumpkin Syrup recipe:
2 cups of water
2 cups of demerara sugar
2 cups of pumpkin puree
whole cinnamon sticks, cloves, grated nutmeg, and allspice to taste.
Not too hard. Mainly, equal parts water, sugar (Demerara or brown), pumpkin puree. You CAN do can, but obviously it's better to just bake the pumpkin yourself and make your own puree. To do this, cut a pumpkin in half and remove the stem. Scoop out all the seeds and gross stringy innards. Then wrap each half in aluminum foil. Bake at 350 for about 1.5 hours. You'll know it is done, because the hard shell will start to separate from the insides which will be all nice and soft. You scoop out the insides and put them all into a food processor to make it all a creamy puree. THERE IS YOUR PUMPKIN PUREE!! SEEE!?? EASY!
Then you add your equal parts water, puree, raw or brown sugar to a pot with whole cloves, whole cinnamon sticks, fresh grated nutmeg and allspice dram (or any other sort of allspice delivery method you might have.) This part here is sort of less of a science and more of an art. You sort of feel it out, but you want to make it all nice and pumpkin pie flavored. You start on medium heat till the sugar is dissolved, then take it down to low head and simmer it for about 20 minutes remember to stir it all up occasionally. After this, strain out all the solids, and push as much as the gooey goodness through the strainer as you can with a big spoon or something. Then you have your pumpkin syrup!!! Delicious for all sorts of cocktails (and coffee too!) The perfect fall treat. Remember, it's always good to add a bit of vodka, or high proof, neutral grain spirit to help it keep longer. And of course, store it in the fridge!
2 cups of water
2 cups of demerara sugar
2 cups of pumpkin puree
whole cinnamon sticks, cloves, grated nutmeg, and allspice to taste.
Not too hard. Mainly, equal parts water, sugar (Demerara or brown), pumpkin puree. You CAN do can, but obviously it's better to just bake the pumpkin yourself and make your own puree. To do this, cut a pumpkin in half and remove the stem. Scoop out all the seeds and gross stringy innards. Then wrap each half in aluminum foil. Bake at 350 for about 1.5 hours. You'll know it is done, because the hard shell will start to separate from the insides which will be all nice and soft. You scoop out the insides and put them all into a food processor to make it all a creamy puree. THERE IS YOUR PUMPKIN PUREE!! SEEE!?? EASY!
Then you add your equal parts water, puree, raw or brown sugar to a pot with whole cloves, whole cinnamon sticks, fresh grated nutmeg and allspice dram (or any other sort of allspice delivery method you might have.) This part here is sort of less of a science and more of an art. You sort of feel it out, but you want to make it all nice and pumpkin pie flavored. You start on medium heat till the sugar is dissolved, then take it down to low head and simmer it for about 20 minutes remember to stir it all up occasionally. After this, strain out all the solids, and push as much as the gooey goodness through the strainer as you can with a big spoon or something. Then you have your pumpkin syrup!!! Delicious for all sorts of cocktails (and coffee too!) The perfect fall treat. Remember, it's always good to add a bit of vodka, or high proof, neutral grain spirit to help it keep longer. And of course, store it in the fridge!
Ginger Syrup
Ginger Syrup recipe:
1 cup ginger juice
1 cup demerara sugar
First you need fresh ginger juice. I use an electric juicer and fresh ginger. Without the electric juicer, i'm not sure how you get the juice out of ginger. Try mashing it? lol, i don't know. But you add equal parts of ginger juice to demerara sugar in a pot. Put on low heat till all sugar is dissolved and immediately take off the heat. Heat is the enemy, so you only want to use enough to help dissolve the sugar into the ginger juice. But that is it, bottle and use. It's got a GREAT spicy ginger kick to it, which is what makes or breaks a good mule. Any ginger syrup recipe you see that calls for water is bullshit. DON'T USE IT! :-) OKAY C U!
1 cup ginger juice
1 cup demerara sugar
First you need fresh ginger juice. I use an electric juicer and fresh ginger. Without the electric juicer, i'm not sure how you get the juice out of ginger. Try mashing it? lol, i don't know. But you add equal parts of ginger juice to demerara sugar in a pot. Put on low heat till all sugar is dissolved and immediately take off the heat. Heat is the enemy, so you only want to use enough to help dissolve the sugar into the ginger juice. But that is it, bottle and use. It's got a GREAT spicy ginger kick to it, which is what makes or breaks a good mule. Any ginger syrup recipe you see that calls for water is bullshit. DON'T USE IT! :-) OKAY C U!
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