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Dd9c68a6 7a7e 4e43 b6b4 e4d0d224372a  2016 04 02 15 08 35
Carey Nershi
Carey Nershi

I've been using a cold-process method to make syrups for several years. All it takes is some patience and a little muscle, and the flavor is much brighter and truer to the ingredients. Just chop up desired ingredients (rhubarb, berries, fennel--options are numerous!) and combine with your sweetener of choice (sugar, honey, etc.) in a ratio of 1:1. Muddle (a potato masher also works well) and let sit for 30-60 min, repeating muddling every 15-20 min. When a good amount of the juices have been extracted, strain through a sieve or cheesecloth. Transfers to a mason jar and shake the heck out of it to dissolve and remaining sugar granules.

Jodi
Jodi
That is rad.
Y. Warren
Y. Warren
And how do you store it?
Carey Nershi
Carey Nershi
You'll want to store it in the fridge. It will last at least one month, though I have been able to often get double that out of most syrups made this way, due to the higher sugar content.