Does /ck/ make they own syrups? Just whipped up some ginger syrup and thai basil syrup. Let's discuss syrups and all the various things you can do with syrups.
Ginger syrup, simple syrup, and maple syrup are in my repertoireI've got about a liter each of Coca Cola and Barg's, been thinking about concentrating them down into a syrup, but don't wanna get my kitchen all sticky.
>>22024488neat. do you tap your own maple trees? I have thought about trying to make my own cola one day but i never considered that you could just reduce premade...
Just syzzrup
One day i will make coffee syrup.
>>22024496Yeah, usually about 6 trees a season or so to make around 2 gallons. It's enough to last a year after giving a like away to people.Would be cool to make cola from scratch, it'd be neat. You should try it.
>>22024470FAG
>>22024538Most of the recipes I have seen for Coca Cola syrup are a mix of essential oils of:LemonLimeOrangeVanillaCinnamonCoriander NutmegYou can buy all these at Indian grocery stores. Indians are big on essential oils for religion and medicinal purposes
>>22024496>>22024538How to make maple extract?
Second batch of ginger syrup. the first one was cooked, reducing the syrup with ginger in it, for about 30 minutes. this resulted in a warm, deep ginger syrup.This second batch is just 8oz simple syrup blended with about 12oz or so of raw ginger. this resulted in a much brighter color and a spicier, zingier syrup. I'm simply mixing these with club soda, but i think i could take this fresh ginger syrup and ferment it into gingerbeer if i wanted to.
>>22024470I’ve made my own cardamom syrup before, it was great for coffeeWhat plant is in your yogurt container?
>>22024559nta but i think you just reduce maple sap until it's more sugar than water. you probably need to own a maple tree for that
>>22024470I make my own demerara simple, hot ginger, orgeat, and falernum (although the last two are more like soft liqueurs).I used to make maple syrup, but I don't live out in the forest planting sugar maples anymore. I might go back - civilization sucks.
>>22024580>ferment it into ginger beerit doesn't work well. Ginger beer is best as either a spirit or malt base (either make an un/lightly hopped pale beer or use alcool/everclear/vodka and soda water) with hot ginger rich syrup added - like 1/4 fresh ginger for depth to 3/4 dried for heat. Best made in a blender rather than boiled to retain gingeriness.
>>22024559Maple extract?Dunno, probably concentrate maple syrup and crystallize out the sugar.Maple syrup is easy, just boil sap until it turns into syrup (1:40 reduction or so)
>>22024664This'll just give you solid maple sugar (if it doesn't burn). At that point it's basically sugar. For extract I assume you want to remove both sugar and water so you're left with all the phenolic compounds and such.
>>22024670is demerara significantly different from turbinado? just a different crystal shape from the same plant? sounds cool. very interested in orgeat and falernum. did you just use premade almond extract and rose water or did you make your own?>>22024609i love the cardamom tea they serve in some middle eastern restaurants, i bet cardamom syrup is really good, I'll have to try that. could probably make some cool pastry desserts with it too.
>>22024609oh, and it's just extra thai basil. the chinese grocer sells them in huge packs so i have excess, which is why i made syrup in the first place
>>22024680You wouldn't notice a difference in the syrups unless you were drinking them straight. Turbinado is lighter, but... with everything else going on in a drink, you'd need straight jaggery to really make a difference. You could use brown sugar. You could add a touch of molasses to simple. I make my own almond goo. I go full fat with both the orgeat and falernum, so it's just toasted and well blended almonds, sifted so the end result isn't grainy.When the neighbour's roses are getting past their prime, she lets me prune them in return for a small bottle of rose water or two. That said, I usually use storebought orange water, or cherry blossoms from the small tree in my yard, either in place of or as well as the rose water. The orgeat's more about the almonds and sugar, and the falernum's more about the lime and spices. The flower extract's either barely there or entirely too much - especially with orange water. It's a common ingredient in sunscreen, and your nose and tongue notice it as soon as its head's above water.
>>22024680Definitely, I used the cardamom syrup on toast a couple of times instead of honey
>>22024675I've never seen ginger beer at the store with alcohol or malt, perhaps we are talking about different kinds of ginger beer. I would just want the variety they sell as soda, non-alcoholic. though i do think a malt-ginger soda might be nice.>>22024687that's very interesting. sounds pretty labor intensive... I've never had orgeat or falernum though so I'd be interested to try making it one day.
>>22024746Oh, if you're doing non-alcoholic, then definitely just ginger syrup and soda water... maybe a bit of barley wash for body, but if you heat or ferment ginger it gets flabby and weak.
>>22024746I'm not making huge batches of anything, so it's more time intensive than anything. Mostly waiting for ovens, blenders, and tinctures. The labour's largely setting timers and washing up.
>>22024687What’s your process for rose water? I’ve got a couple great smelling rose bushes but I’ve never tried making water from them before?
I usually have simple syrup both plain and demerara around for cocktails.Others that are easy:Cinnamon syrup (for zombies or mix to taste with bourbon for homemade "fireball")Passionfruit syrupI've done vanilla and ginger syrup for various things but I don't use a lot and they don't keep as well.>>22024687Oh yeah, orgeat. I make mine more or less the same way (toasted and ground almonds steeped in sugar syrup) but in addition to the orange water I add a drop of almond extract for the missing bitter almond flavor. Pulls it into focus.I haven't done falernum. I just buy it. Maybe when the current bottle is out.
About four years ago I was at an old job and knocked a bottle of this stuff onto the floor in the walk in. It's probably sticky to this day. Tasted really good though
>>22024941I used to just bruise the petals and steep them for a month in water with a bit of alcohol, then kind of dose that out into more water until it smelled and tasted right. Now I distill it, but same same. Bruising, water bath (90% water by weight, 5% alcool by weight, 24-48h steep time at room temp), collection, dilution starting about 10% distillate usually working down to about 5%.>>22025249A few drops of cherry water and a bit of lime and orange zest (or oleosaccharum) usually fixes mine right up in a 'close enough for ordnance' kinda way, but I know exactly what you mean.
>>22025272Appreciate the info!
>>22024470Aunt jemima is my favourite syrup. It’s a shame they took her face off the bottles. I can remember as a child having so much joy eating my pancakes while looking at aunt jemima’s smile
>>22024470Sugar is bad for you.
