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Tiki Central Forums Tiki Drinks and Food Recipe: Looking for a few recipes
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Recipe: Looking for a few recipes
Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 5011
From: Hapa Haole Hideaway, TN
Posted: 2013-12-31 09:00 am   Permalink

Quote:

On 2013-12-31 07:47, Sunny&Rummy wrote:
The Bum's recommended starting point for cinnamon syrup is 3 crushed cinnamon sticks in a 1:1 simple syrup (1 cup of water and 1 cup of granulated sugar), bring to a boil and simmer a couple of minutes then remove from heat and steep at least 2 hours before straining and bottling. I use the cheap Badia canela cinnamon sticks and they are pretty short sticks so I use 5 of those in my syrup.



I do not recall steeping 2 hours in the recipes, but re-reading, it is there. I need to do that. Mine is not as strong as BG's, but I think his is twice as strong as it should be. I have always simmered 15 minutes and strained.

I order my cinnamon sticks from Spice Barn and re-use them a good bit. I get the
10 inch ones. After a bit, they get retired when I make my next batch of cinnamon syrup and crush them up for it.

Now, what is the recipe for #7?
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 09:02 am   Permalink

how many are there? 2,4......

 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7242
From: The Anvil of the Sun
Posted: 2013-12-31 11:22 am   Permalink

Quote:

On 2013-12-31 08:39, nomeus wrote:
if anyone has the steps to make the syrups, id appreciate it!



I use a couple of cups of water, add 2 sticks of Cylon cinnamon and 2 sticks of cassia cinnamon and low simmer for about 30 minutes. Then strain, measure and add equal amount of demarera sugar. Bring to a quick boil to dissolve the sugar. Cool and add a bit of 151 to help extend shelf life. Refrigerate

In my experience, if you add the sugar first, it's easiser to burn it. Plus some of the water evaporates but the sugar doesn't so you can end up too sweet. White sugar works fine but I like the color and flavor that demarera adds
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 11:24 am   Permalink

2 cups water, 2 cups sugar?

 
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Atomic Tiki Punk
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Joined: Jul 19, 2009
Posts: 5872
From: Costa Misery
Posted: 2013-12-31 1:14 pm   Permalink

Yes that's a basic "Simple syrup" and a base for the other type of syrups
I do like the store bought "Monin" syrups for your basic Vanilla, Cinnamon type syrups.


 
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 4:07 pm   Permalink

i just made my first one, probably a fail.

1 cup of pom/blueberry juice (85% pom, 15% blueberry)

1 cup demerara sugar

i couldnt get it to mix cold so i added enough heat until it dissolved. added maybe 1oz of lemon hart for shits and giggles. bottled and in the fridge.


is the fact that i heated it going to ruin anything?


 
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Sunny&Rummy
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Joined: Jun 13, 2013
Posts: 447
From: Melbourne, FL
Posted: 2013-12-31 5:34 pm   Permalink

Unless you noticed pectin solids precipitating you provably didn't ruin anything. But if you are patient and shake the shit out of the mixture the sugar will dissolve. It may take a couple of days and extra shaking to get the last little bit into solution but it will dissolve.

15% blueberry juice may not throw the flavor off too much but I prefer to stick with the 100% pomagranate POM.


 
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 5:40 pm   Permalink

Yea I got the bberry pom mix just to try

 
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nomeus
Tiki Socialite

Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 6:25 pm   Permalink

pom grenadine done

cinnamon syrup done (let steep for 1.5hrs)


whats the process on this vanilla? should i make it or buy it?
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Atomic Tiki Punk
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Joined: Jul 19, 2009
Posts: 5872
From: Costa Misery
Posted: 2013-12-31 6:55 pm   Permalink

Just buy it, because you need Vanilla Beans to make it
& enough good beans to make a batch could add up to $20 or $30 US
a bottle of Monin Vanilla syrup is around $8 and is all natural ingredients.


 
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 7:12 pm   Permalink

thanks! idk if reynolds makes it but if they do, maybe ill get that. i have their passion mix which is quite tasty.
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nomeus
Tiki Socialite

Joined: Aug 06, 2012
Posts: 273
Posted: 2013-12-31 8:23 pm   Permalink



[ This Message was edited by: nomeus 2013-12-31 20:23 ]


 
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mamelukkikala
Tiki Centralite

Joined: Dec 18, 2011
Posts: 46
Posted: 2014-01-03 5:35 pm   Permalink

I don't know if anyone else has tried this, but here's is how I make my syrups;

I add a load of water in a pot and add a load of whatever flavors I want and simmer it for some time and after that I add the sugar. So let's say, for example, cinnamon.

A lot of water, a load of crushed cinnamon-sticks. Bring it to a boil and let it simmer till about half of the liquid has evaporated. An ideal time would be about 30-60 minutes. After that, strain it, measure it, and add an equal amount of sugar. Stir until dissolved.

If you're using fresh fruits like passionfruit; simmer the water with passionfruit as noted above. Add more fresh passion fruit after dissolving the sugar and let it cool with it for about two hours. Strain again and bottle. I've found that this technique results a really intense syrup.


 
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nomeus
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Joined: Aug 06, 2012
Posts: 273
Posted: 2014-01-03 5:44 pm   Permalink

i like your approach...just get a bunch of stuff cooking and boil it down...

 
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AceExplorer
Grand Member (3 years)  

Joined: Apr 03, 2008
Posts: 934
From: Deep in the Jacksonville Florida jungle.
Posted: 2014-01-06 2:50 pm   Permalink

Quote:

On 2013-12-31 16:07, nomeus wrote:
is the fact that i heated it going to ruin anything?



I get around issues with sugar related to heating/boiling by using my blender. The blender is a good way to make cold-process syrups where sugars are fully dissolved. Blend the hell out of your mixture until tiny air bubbles make it milky white. Then let it sit and the air bubbles float to the top and gradually disappear. You're left with a nice clear cold-process syrup.

I have no experience (yet) making syrups which contain fruit puree. However I always think of how much the flavor of carrots change when you heat them and figure the same would be true for tropical fruits. So I think that heat can be your friend as much as it can be your enemy. You have to learn when to use it and when not to use it. Fortunately the blender offers a pretty good workaround for some, but not all, situations.


 
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