29 7 / 2013
Dreaming of syrups
I attended a very cool workshop on the weekend: Sparkling Summer Beverages with Emily Ho. It was so much fun. We were a class of about 15 people and in just over 2 hours, we each learned to make and went home with:
2. A Ginger Ale fermented with Champagne Yeast, and
3. A Shrub Syrup with our choice of fruit, herbs and spices. Mine was made with peach, plum, cinnamon, cloves, star anise and black peppercorns.
I picked up some useful tips like storing peeled ginger in the freezer to make it much easier to grate. I am now inspired to make more syrups that I can use in homemade sodas and as ice cream flavorings.
ICE CREAM BASE + HOMEMADE SYRUP = FLAVORED ICE CREAM
In my fridge right now, I have lemongrass, a bag of fresh lychees, strawberries, blueberries, bunch of red grapes and lots of ginger root… hmmm.
Perhaps I’ll make a Lemongrass-Ginger syrup to add to an ice cream base, then swirl in some Palm Sugar syrup…
A grape ice cream with red wine syrup…
A citrus gingerbeer sorbet…
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