Syrups/Infusions

Question 1

Acacia honey syrup

Answer 1

2 cups acacia honey syrup
1 cup hot water

Shake until honey is dissolved

Question 2

Banana syrup

Answer 2

In a saucepan,

1 sliced banana
2 cups cane sugar
2 cups water

Bring to a simmer. Let it cool to room temp.
Refrigerate overnight

Strain thru a cheesecloth lined sieve

Question 3

Blueberry syrup

Answer 3

In a saucepan

5 cups blueberries
1 cup sugar
1 cup water

Crush berries w/ potato masher
Bring to a boil, then lower heat to a simmer stirring occasionally for 15 minutes

Strain thru a cheesecloth lined sieve.

Return strained mixture to the pan and simmer for 10 minutes.

Stir in 2 tablespoons of apple cider vinegar and simmer for 2 minutes.

Question 4

Cane sugar syrup

Answer 4

In a saucepan

2 cups cane sugar (evaporated cane juice)
1 cup water

Cook over medium heat, string occasionally until sugar is dissolved.

Question 5

Cinnamon bark syrup

Answer 5

In a saucepan

Muddle 1 oz cassia cinnamon sticks until it’s broken into shards

2 cups water
2 cups superfine sugar

Bring to a boil, stirring occasionally

Lower heat to a simmer, cover for 4 minutes

Let stand overnight

Strain thru a cheesecloth lined sieve

Question 6

Cumin syrup

Answer 6

In a dry skillet

Toast 6 tablespoons of cumin seeds over medium low heat until fragrant.

In a saucepan

2 cups sugar
2 cups water

Bring to a boil, stir constantly until th sugar is dissolved.

Remove from heat and stir in cumin seeds

Cover and let stand for 6 hours.

Strain through a cheesecloth lined sieve

Question 7

Demerara syrup

Answer 7

In a saucepan

2 cups Demerara sugar
1 cup water

Cool over medium heat, stirring constantly until sugar is dissolved

Question 8

Espresso infused Demerara syrup

Answer 8

Grind 4 oz espresso roast coffee beans and transfer to a container.

Add 2 cups room temperature water and stir well.

Cover and let stand for 12-16 hours

Strain thru a fine mesh strainer then stir in Demerara syrup to taste

Question 9

Ginger syrup

Answer 9

Make 1/2 cup fresh ginger juice. (This is about 24 oz of ginger root)

Put the juice in a blender.

Add 1 cup superfine sugar.

Blend until sugar is dissolved

Question 10

Hibiscus syrup

Answer 10

In a saucepan

Bring 2 cups water to a boil

Remove from heat.

Stir in 3.5 oz of fried hibiscus flowers.

Let stand for 20 minutes.

Strain thru a cheesecloth lined sieve.

Return to saucepan.

Stir in 2 cups of superfine sugar and cook over low heat, stirring constantly until the sugar is dissolved.

Question 11

Passion fruit syrup

Answer 11

Combine 1 cup passion fruit purée and 1/2 cup of simple syrup in a blender and process until the sugar is dissolved.

Question 12

Scarlet glow syrup

Answer 12

Bring 2 cups of water to a boil. Remove from heat. Stir in 4 heaping teaspoons of scarlet glow herbal tea.

Cover and let sit for 6 hours.

Strain through a sieve.

Add 2 cups superfine sugar and stir until sugar is dissolved.

Question 13

Simple Syrup

Answer 13

Equal parts by weight (or measuring cups) of superfine sugar and hot water in a container. Shake or stir until sugar is dissolved.

Question 14

Vanilla syrup

Answer 14

Split 1 vanilla bean in half lengthwise and put it in a sauce pan. Add 2 cups water and superfine sugar.

Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes.

Let stand overnight.

Strain through a sieve

Question 15

Lime cordial

Answer 15

Strip zest from 12 limes. Juice the limes. Weigh the lime juice and measure an equal amount of sugar by weight.

Combine the lime juice, zest and sugar and stir until sugar is dissolved.

Cover and let sit at room temp for 24 hours.

Strain through a sieve.

Good for 1 month

Question 16

Kumquat cordial

Answer 16

In a blender, combine 1 cup granulated sugar , .5 cup of thinly sliced kumquats, .25 cup of water, 2 tablespoons of lime juice, 1.5 tablespoons of lemon juice.

Pulse until kumquats are finely chopped. Transfer to a container, cover and refrigerate for 24 hours.

Strain with a sieve.

Good for 1 week

Question 17

Grenadine

Answer 17

In a saucepan, combine 4 cups of organic unfiltered, unsweetened pomegranate juice and 3 cups of organic cane sugar (evaporated cane juice)

Cool over medium heat. Stir constantly without bringing to a boil until sugar is dissolved.

Let cool to room temp.

Stir in 6 oz of pomegranate molasses.

Squeeze 8 half dollar orange twists over the surface.

Discard the twists and stir well.

Good for 2 weeks.

Question 18

House horchata

Answer 18

In a heavy cast iron, lightly toast 1 cup of almond flour and 1 cup of shredded unsweetened coconut. In a bowl, combine 2 cups of rice milk, 1 cup almond milk, 1 cup coconut water, 1/4 cup light brown sugar, 2 tablespoons of cinnamon bark syrup.

Add the toasted almond flour and unsweetened coconut and stir well.

Working in batches, transfer to a blender and process on high for 45 seconds. Strain through a sieve pressing on the solids to exact as much liquid as possible.

Good for 3 days

Question 19

Sour cherry shrub

Answer 19

Rinse and mash 2 quarts sour cherries with ur hands.

Pour apple cider vinegar (braggs) to cover the cherries.

Cover and Let stand at room temp for 1 week, stirring daily.

After 1 week, stir in 1/2 cup raw sugar and boil gently for 1 hour, stirring occasionally.

Cool and strain through a sieve. Cover the pot.

Make a test shrub - 3-4 tablespoons of cherry mixture. Fill a pounder with ice and water or soda to near the rim. Stir in cherry mixture.

If it’s too tart add another 1/2 cup of sugar while it’s hot and stir u til dissolved.

Store in fridge

It will keep indefinitely