The next fruit syrup method is to cook the fruit into the simple syrup. This method is great for producing a strong fruit flavor, but it works best (in my opinion) with fruits like apples and pears that are less juicy.
Any fruit that can hold up to heat well is a good candidate. I love the fresh syrup option for most berry syrups, but cooking the berries instead gives the syrup a deep, jammy flavor that is sometimes preferred. This method is especially useful when using less flavorful or out of season fruits to maximize their flavor potential.
I often make heated blackberry syrup in the winter time, and fresh blackberry syrup in the summer when the berries are perfectly ripe and juicy. An example of a poor candidate for heated syrup is watermelon (or most melons for that matter). Opt for the fresh syrup method or the oleo saccharum method for melons.
Source: Moody Mixologist
Instructions: Use a rolling pin or the bottom of a heavy jar to lightly crush your cardamom pods. This will help release the flavor into the syrup.
Combine the water and sugar in a small saucepan and heat on medium, stirring frequently, until the sugar has dissolved. Add the apples and the cardamom and reduce to a simmer.
Cook until the apples begin to break down and the syrup is flavorful. Remove from heat and let cool. Strain through a fine mesh strainer and store in a covered container in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12 | ||
Calories from Fat: 2 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 43mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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