Post #326454 by hookilau on Sat, Aug 18, 2007 5:20 PM

I would expect you can. In my experience it just wasn't as potent as the manufactured syrups. I've made several before discovering Monin and soursop in particular has a very delicate flavor that may be lost in the sugar syrup process...(cooking, etc.)

I could certainly use the pulp in a cocktail though. Just add rum in the quantities you prefer. I like 1.5 to 2:1 ratio of juice to booze.

Adding something coconut (water/juice/cream) will also compliment soursop's flavor.

I didn't have any luck making lychee syrup. By comparison, mine was weak and tasted more of sugar than lychee. The Monin syrup made my fresh syrup pale by comparison.