The official homemade syrup preservation thread - Tiki Drinks and Food

S specialcase Member San Jose, CA Joined: Jul 26, 2015 Posts: 9	S specialcase Posted posted on Sun, May 22, 2016 8:23 PM To avoid fridge crowding and erratic use, I tend to make most syrups a la minute. I keep a supply of rich cane simple (2:1) in the fridge, which is very stable. Then it's just a matter of quick dilutions (simple), additions (passion fruit puree), or rapid infusions (vanilla, cinnamon, falernum). The ISI whipper turns out a fantastic cinnamon,ginger, or vanilla syrup in less than two minutes. Falernum takes about 15 minutes because of zesting the limes, but that's still short-notice-friendly. And Morgenthaler's grenadine tastes great and is just a few magic microwave moments away.

To avoid fridge crowding and erratic use, I tend to make most syrups a la minute. I keep a supply of rich cane simple (2:1) in the fridge, which is very stable. Then it's just a matter of quick dilutions (simple), additions (passion fruit puree), or rapid infusions (vanilla, cinnamon, falernum). The ISI whipper turns out a fantastic cinnamon,ginger, or vanilla syrup in less than two minutes. Falernum takes about 15 minutes because of zesting the limes, but that's still short-notice-friendly. And Morgenthaler's grenadine tastes great and is just a few magic microwave moments away.

Post #764134 by specialcase on Sun, May 22, 2016 8:23 PM