Post #703927 by AceExplorer on Mon, Jan 6, 2014 2:50 PM

On 2013-12-31 16:07, nomeus wrote:
is the fact that i heated it going to ruin anything?

I get around issues with sugar related to heating/boiling by using my blender. The blender is a good way to make cold-process syrups where sugars are fully dissolved. Blend the hell out of your mixture until tiny air bubbles make it milky white. Then let it sit and the air bubbles float to the top and gradually disappear. You're left with a nice clear cold-process syrup.

I have no experience (yet) making syrups which contain fruit puree. However I always think of how much the flavor of carrots change when you heat them and figure the same would be true for tropical fruits. So I think that heat can be your friend as much as it can be your enemy. You have to learn when to use it and when not to use it. Fortunately the blender offers a pretty good workaround for some, but not all, situations.