How To make Currant Syrup
3 lb Currants; white or red
1 lb Raspberries
1 lb Cherries, sour
Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice. Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly. MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt
How To make Currant Syrup's Videos
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Currant syrup. Recipes with photos step by step at home
I offer a recipe for making currant syrup - surprisingly tasty, fragrant and very useful. This syrup can be an excellent addition to ice cream, cocktail or other desserts.
Ingredients:
Black currant — 2 Glasses,
Water - 1 Glass,
Sugar - 1-2 Cups (to taste),
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How to make Red Currant Syrup #shorts
Dear viewers,
In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly.
For a printable recipe card visit my blog post
Music Artlist
#redcurrant #cordial #homemadesyrup
Perfect Redcurrant Jelly - jewel clear and delicious
Here we cover a foolproof redcurrant jelly recipe that is delicious but still very simple to make.
Perfect with lamb, venison, cheese or just on toast.
Music credits:
Artist = Earth Tree Healing
Composer = Claudine West
Website =
BLACK GRAPE ICE CREAM RECIPE | HOMEMADE BLACK CURRENT ICE CREAM | SOFT & CREAMY BLACK GRAPE ICECREAM
#Ice_Cream_Recipe #Black_Grape_Ice_Cream
BLACK GRAPE ICE CREAM RECIPE | HOMEMADE BLACK CURRENT ICE CREAM | SOFT & CREAMY BLACK GRAPE ICE CREAM
INGREDIENTS & PROCESS:
2 TBSP BLACK RAISIN
SOAK IN WATER FOR 10 MIN.
1 CUP BLACK GRAPES
BLEND ROUGHLY
¼ CUP SUGAR
COOK FOR 5 MIN.
UNTIL IT THICKEN
COOL DOWN COMPLETELY
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
½ CUP CONDENSED MILK
MIX WELL
BLACK GRAPES
SOAKED RAISINS
MIX
POUR IN A MOULD
BLACK GRAPES MIXTURE ON TOP
MAKE SWIRL
SOME RAISIN
KEEP IN FREEZER FOR 6-8 HOURS
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Making all the Syrups: Simple, Grenadine, Orgeat, and more! | How to Drink
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Now that you know how to make all of the most essential syrups for your bar, head over to Curiada to pick up some bottles to use those syrups with! Use code howtodrink at checkout for free shipping on orders of $199 or more -
There are a lot of recipes for syrups below and you can use these to make great cocktails, or just add some seltzer and enjoy a homemade soda. One of my favorite things to make, and it is nostalgic of my childhood and probably many of yours, is a Shirley Temple.
Shirley Temple:
Juice of one lime (Little less if you don't like it to be so tart
Equal measure Grenadine
3 parts carbonated water
00:00 - Opener
00:29 - Why are we doing this?
01:19 - Simple Syrup
08:02 - Gomme Syrup
09:42 - Fruit Syrups
11:50 - Oleo-Saccharum
14:03 - Grenadine
15:32 - Shirley Temple
16:24 - Orgeat
19:26 - A little treat for you dear viewer
22:04 - Ginger Syrup - the syrup that started it all
25:22 - Closing
Simple Syrup:
2 parts sugar (white, demerara, organic cane - the world is your oyster)
1 part water
Heat until it is clear
Gomme Syrup:
In bowl
Dissolve spoon full of gum acacia in water
In sauce pan
20 parts simple syrup
1 part gum acacia mixture
Heat up to combine
Raspberry Syrup (Cooking Method):
In sauce pan
25 oz. -or- 750 ml. Simple Syrup
6 oz. -or- 750 G. Raspberries
Heat it up
Strain in to bottle
Strawberry Syrup (Infusion Method):
In Canning Jar
1 part sliced strawberries
1 part sugar
Shake it up
Leave for 24 hours or until sugar is mostly dissolved into liquid
Heat up to combine remaining sugar
Strain into bottle
Oleo-Saccharum:
In Canning Jar
2 oz. -or- 57 G sugar
Peels of 1 lemon
Shake it up
Leave for 24 hours or until sugar is mostly dissolved into liquid
Heat up to combine remaining sugar
Strain into bottle
Grenadine:
In sauce pan
1 part pomegranate juice
2 parts sugar
Small pour of pomegranate molasses
Heat to dissolve
6-7 (15 if you are greg) drops of orange blossom water after taking off heat
Funnel into bottle
Orgeat:
1 part almonds
1.5 - 2 parts water
Blend the heck out of it
Put the mixture through a juicer
Filter through a nut milk bag to get the best almond milk
In sauce pan
1 part home made almond milk
2 parts sugar
Heat to combine
Remove from heat
Few drips orange blossom water
Funnel into bottle
Sweet Ginger Syrup:
In sauce pan
1 part water
2 parts sugar
as much ginger as you can get in
Measure and add more water
Simmer until you boil off enough water to get down to your original measurement
Strain into bottle
Hot Ginger Syrup
Use a juicer to juice your ginger
In Blender
3 parts sugar
4 parts ginger juice
Blend until hot and dissolved (can also do this on the stove in a saucepan)
Funnel into bottle
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