Category: Syrups
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Kiwi Syrup
Juice the kiwis you have in the extractor, or if you do not have one of these a high speed blender like a vitamix or any method of juice extraction. Juice extractors are best for this job. These machines chew the fruit and get all the juice out of whatever you put through. You do… Read more
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Gochujang Banana
For fruit puree syrups a 1:1 ratio is great for both texture and flavor. Perfect Puree will tell you the Brix of the puree you are using. Next go to The Universal Syrup Calculator and enter what you need. The gochujang paste I went with was from Chung Jung One O’Food, but any brand should… Read more
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Honey Syrup
In order to make a 66.6 Brix honey syrup you will need to measure the Brix of the honey you are using with a digital refractometer, these can be pretty pricey but are worth it. The Modernist Pantry sells one for around $200. The alternative is that sometimes honey brands will let you know what… Read more
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Strawberry Syrup
Weigh out all ingredients and add to a large ziploc or vacuum sealable bag. Burp out all the air if using a ziploc. Start a water bath in a large enough vessel to submerge your immersion circulator. Turn the circulator to 135 F and hold the temperature for 2 hours. Submerge the syrup bag in… Read more
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Durian Syrup
Take the frozen durian and weigh out 200 grams and let thaw half way: still frozen enough to mask the smell, but malleable enough to put through a blender. Add the durian to the blender with the 300 grams of water and 300 grams of white sugar. Blend ingredients together on low until fully incorporated,… Read more