Post #663126 by AceExplorer on Sat, Jan 5, 2013 6:37 AM

Heat treating is something I've never thought of doing, but I'm sure it would work as you've outlined. The only thing I would be careful about is elevating the temperature too long and too high, like to the boiling point -- that could very likely have an impact on the flavor of the syrup. But elevating the temperature is good, I wonder what the appropriate temperature and length of time would be? 140 degrees? 180 degrees? And for how long do you maintain that temp? Then it would also be important to drop the temperature very quickly afterwards so that the syrup ingredients don't "cook" and change flavor. I think a web search on pasteurization would yield additional guidance. I would also do a "heated" and "non-heated" taste test for comparison. And I also think that some syrup flavors would be less impacted by heating - cinnamon syrup for example - than others. Interesting thoughts and ideas here. Fire up the bunsen burners in the tiki drink laboratory!