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Erin M.
April 12, 2019
Traveling in South Korea and came upon a restaurant with gallon containers of fruit infused syrup sitting on the counter (pomegranate seed, orange, lime, cherry tomato). When asked what the containers were, my daughter and I experienced a wonderful tasting of all the varieties. The chef shared that the syrups infuse for at least six months; they pull from the jar as needed. I'm looking for recipes and readings discussing what I should know about food safety related to this product. thanks.
Khipper T.
January 22, 2019
Just wanted to say, I tried it and it would be a mistake to call this simple syrup. It's sugar water. I was hoping this would work but it just really diluted and threw off the flavor of my cocktails. A lot of the water evaporates when making simple syrup properly, and cooking concentrates the flavor. If you were in a real pinch, this would get you most of the way there, but its honestly sub par and really dilutes the sweetness. Its probably good for iced tea? But not for your bar.
V
October 10, 2016
A tip: I just used one of those handheld milk foamers (with the little donut-shaped whisk at the end) and it took 30 seconds max for a half cup yield, no fuss, no wait. :D
Saffron3
July 30, 2016
I'll be a monkey's momma, I have just been fussing about to get a proper mint syrup to put in my iced tea and here you are telling me just what I need!
Excellent as always, many thanks, Saffron.
Excellent as always, many thanks, Saffron.
Lisa
January 2, 2016
This writing is totally worth while and very informative. It is definitely useful. Thank you for writing it up for us, the home cooks.
Windischgirl
July 20, 2014
I make huge pitchers of homemade iced tea during the summer--it's a real money saver!--and find the simple syrup makes sweetening the tea a cinch. Also sweetening iced coffee. And when I make homemade ice cream or sorbets, simple syrup easily incorporates into the other ingredients; no gritty texture or uneven sweetening. I usually keep a small jar in the fridge ready to go, but cold prep is going to make this even easier. I appreciate knowing the ratios of sugar to water to get a good product.
amie M.
July 19, 2014
Seriously! You wrote an entire article about this? Here's what I have to say to you...ah, duh!
Elizabeth B.
July 20, 2014
Seriously arrogant .... helpful to lots of us. Remember the golden rule eh@
arcane54
July 20, 2014
I agree. If you can't play nice, get out of the sandbox. As far as I'm concerned Alice Medrich can write about whatever she likes. I found value in this post, too, having just steamed up my kitchen for simple syrup (again).
Diana B.
July 19, 2014
Baker's (superfine) sugar dissolves with hardly any stirring. Can you use it instead and, if so, do you adjust the volume of sugar since it's a lot finer than regular sugar? Thanks!
Adrian S.
July 20, 2014
The difference would not be anything that would affect a simple syrup, but if you are, 1 cup of sugar weighs 7 oz whatever the grind so you don't have to worry about the volume.
Tasty M.
July 15, 2014
Great reminder. I tend to find that cooked simple syrup gets too thick and can settle at the bottom of a cocktail.
md
July 14, 2014
I love the sounds of this, but I don't know what I'd use syrups for. Any suggestions beyond what's listed in the article? I want to make some!
JadeTree
July 19, 2014
Lemonade! And our favorite is rosemary limeade. Steep branches of rosemary in the simple syrup and then add the flavored syrup to fresh lime juice. Going to make some tomorrow! (And there's a host of alcoholic drinks that use simple syrup...)
Karyn M.
June 28, 2020
I use mine for lattes at home (fiancé uses them to add a little extra flavor to his regular coffee too). And you can use them to spread over cake layers for a little more flavor too or in frostings. So many possibilities!
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