HOW TO MAKE SYRUPS AND PURÉES

SYRUPS (SIMPLE OR FRUIT-FLAVORED) and purées are used to sweeten, balance, and add flavor to drinks. If you’re nifty in the kitchen and have a good palate for flavor pairing, you can get as creative as you’d like!

PURÉE RECIPE

Purées not only add flavor and color, they also bring texture to a cocktail.

1. WASH and prepare the fresh fruit. Chop off any stalks and remove any pips or seeds.

2. ADD all ingredients to a blender and purée for 1 minute.

3. STRAIN through a fine sieve to catch any solids.

4. BOTTLE and store in the fridge for up to 5 days.

image

BLUEBERRY PURÉE

This gives the Blueberry Bellini its striking color and delicious flavor.

7 oz (200g) blueberries
7 fl oz (200ml) simple syrup
Juice of ¼ a lemon

image

STRAWBERRY PURÉE

This purée stars as a key ingredient in the Rossini.

½ oz (15g) strawberries
3½ fl oz (100ml) simple syrup
Juice of ¼ a lemon

image

PEACH PURÉE

An essential component of the classic Bellini.

1 white peach, peeled and pit removed
3½ fl oz (100ml) simple syrup
1 squeezed slice of lemon

CHEAT IT: Blend canned peaches for a quick and easy alternative.

image

PASSIONFRUIT PURÉE

This summery fruit adds an extra tropical hint to the Pornstar Martini.

1 scooped passionfruit
13/4 fl oz (50ml) simple syrup

Strain fruit before mixing with syrup.

image

APPLE PURÉE

The fruity element in the Apple Bellini.

1 apple, peeled and cored
3½ fl oz (100ml) simple syrup

SIMPLE SYRUP

Easy to make and found in many drinks, this simple syrup recipe is a cocktail-making staple.

1. COMBINE 31/2 oz (100g) superfine sugar with 12/3 oz (50g) water over heat until dissolved.

2. WAIT FOR the mixture to cool, then transfer into a bottle and refrigerate.

image

WHITE PEPPER SYRUP

A syrup with a kick, used in the Strawberry Old Cuban.

1 tsp white peppercorns
7 fl oz (200ml) simple syrup

No need to heat this one! Simply combine and leave to infuse for 3 hours at room temperature, then strain.

FLAVORED SYRUP RECIPE

You’ll see sweet-flavored and fruity syrups pop up in several recipes. Why not experiment with your own flavors?

1. WASH and chop your fruit or other flavoring.

2. ADD TO a pan with the required amount of lemon juice, sugar, and water.

3. BRING TO a boil, then allow to simmer for 10 minutes or until the fruit has turned mushy.

4. REMOVE FROM the heat and allow to cool.

5. STRAIN the mixture through a fine sieve.

6. BOTTLE and refrigerate.

7. USE WITHIN a month.

image

GINGER SYRUP (16 fl oz)

Combined with lemongrass paste, this gives the Lemongrass Mule its fiery kick.

14 oz (400g) chopped and peeled ginger
9 oz (250g) sugar
16 fl oz (500ml) water
Juice of ½ a lemon

CHEAT IT: Use premade ginger juice and mix with sugar over heat.

image

RHUBARB SYRUP (16 fl oz)

Used for the Rhubarb Sgroppino and Midsummer Runner.

14 oz (400g) chopped rhubarb
9 oz (250g) sugar
16 fl oz (500ml) water
Juice of ½ a lemon

The majority of purées and syrups are now easy to buy premade; however, fresh always tastes better

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset