How to Make Strawberry Syrup for Soda and Cocktails
HTML-код
- Опубликовано: 24 июн 2022
- Patreon: / artofdrink
The keys to a good strawberry syrup for use in drinks is to balance the flavours, the sweetness and the acidity and the historical soda fountains did this well. The recipe here is how chemists made strawberry syrup for soda drinks in the late 1800s and they pretty much perfected it. Give it a try, you won't be disappointed.
Essential Oil and Flavour Suppliers artofdr.ink/suppliers
Calculation Form for Soda Formulations artofdr.ink/calc-form
Strawberry Syrup Recipe:
675 g (1 quart) Strawberries
240 g (1 cup) Sugar
500 ml (2 cups) Hot Water (90 to 95°C)
1100 g (4½ cups) Sugar
12 g (1 Tbls) Citric Acid
1. Mix the strawberries with 1 cup of sugar and muddle or smash
2. Place on heat and add 500 ml of hot water
3. Heat until roughly 72°C (162°F) slightly over is fine, don't boil it.
4. Remove from heat and strain while hot
5. Do not press the strawberry pulp (makes a cloudy syrup)
6. Add the 1100 g of sugar and stir to dissolve
7. Add 12 g of citric acid, stir to dissolve
8. Optional: add 1/4 teaspoon of potassium sorbate to prevent yeast fermentation
9. Bottle and enjoy
Use 1 oz to 1.5 oz of this syrup in an 8 oz soda or add to a daiquiri or on top of ice cream.
*Getting Started Making Soda*
If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions.
Using Essential Oils Safely • Know These Details to ...
How to Make a Soda Flavour • How to Make a Flavour ...
How to Make a Flavour Extract • How to Make an Herbal ...
Simple Syrup for Soda • How to Make Simple Syr...
How to Formulate a Flavour • Formulating Your Own F...
Art of Drink www.artofdrink.com
Twitter: / dsoneil
#soda #syrup #drinks 
Хобби
I do small patches that last two weeks so you don't need to worry about fermentation.
When life gives you strawberries make strawberry syrup
Awesome stuff!!! Thanks from Mexico
Thank you for the video, i can't wait for futre ones.
Thanks for great videos!
Thank you may God bless you
Thanks
legend
Invaluable tips! Fermentation and oxidation are challenges with many berry syrups so your solutions are broadly applicable.
This is cool because I've noticed soda and juice has went up in my price, I said let me do some research so I can make my own drink
Since the syrup is pasteurized, and if potassium sorbate is added to the acidified syrup, would this be considered shelf stable? Or would that require hot filling still? For reference, I have them in airtight jugs with a foam seal.
I batched 4 gallons for my bar and while I plan to leave it in the fridge, it’d be nice to have that safety net.
Loving this stuff! With a chaotic house situation, it's hard to follow the ingredient lists. Is there a chance you'd be willing to do a summary of the ingredients at the end of the video just to help keep track for those of us making at home?
I've added the recipe to the description below the video, just expand it and scroll down. Cheers
Very informative video. Could you use a Sous Vide to heat the mix up? Do you think you might do a video on Shrubs? I know that probably not in the Soda Fountain arena, but would enjoy a little more scientific view point on them. Thanks
You could, there is no reason you can't. Not sure how much it will help. Shrubs and vinegar based drinks were shunned at the soda fountain, because vinegar was considered harsh and basic for sodas, though you do find the odd recipe for a soda that includes it. If I find something interest I'll do a video.
Loved the video, one question; would the citric acid in this spoil milk if we wanted to use this in an iced latte?
can you put citric acid and ascorbic acid together basically for any other fruit syrups? and any suggestions what to make with the strained mash? can I make it a jam? and put citric acid and ascorbic acid to them as well?
If you are batching strawberry gum syrup for a bar setting are there any other precautions you would suggest? Thanks for all your videos!
Bottles need to be really clean, especially reused ones. Bottles are really hard to clean and they can develop mold in the neck if not sanitized properly. Killing mold spores is really hard, but 70% alcohol for 30 seconds or 1.5% bleach solution (dilute household bleach 3 parts water to 1 part bleach) is the best way. Use sorbate to prevent fermentation and they should be stable in the fridge for a good amount of time.
Huge thanks for the video!
1 question: what's wrong with freezing the syrups?
Many of the slightly soluble compounds will drop out and they don't go back into solution as nicely when they syrup thaws. Basically, it will taste different.
Hi and Thanks. To use potassium sorbat, does one not have to reduce PH-Value below 4.0 ?
If we use lime extract instead of citric acid?
Yum! That sounds so good and easy! What is the rationale for using citric acid instead of lemon juice? I guess citric acid adds acidity and helps with preservation without any lemon flavor? As a scientist, I love that you used a pH meter. It surprised me that the pH of the strawberries was below 4 before adding adding the citric acid. Can potassium sorbate be added to other syrups? Like grenadine, orgeat, etc?
If you used lemon juice you'd need 10 oz (300 ml) of juice to get the same acidity/citric acid content as one tablespoon of citric acid, and that would turn the syrup into strawberry lemonade. Yes, potassium sorbate can be used in most syrups, it is most often used in wines that have residual sugar to prevent the yeast from becoming active again.
I have made this syrup and it came out great, thanks for sharing. It is also a nice base for a strawberry daiquiri in place of the lime and sugar. Is there an essential oil, ester, terpene, etc that you would recommend to intensify the aroma or flavor? I have tried a few of the strawberry baking emulsions without much success, but I am not sure what ingredients they are using. I am guessing the product they use in strawberry hard candy may be interesting, but I am not sure.
Strawberry essences are complex, but a common compound to boost the flavour is Tincture of Orris Root (20 g Orris Root extracted in 100 ml alcohol)
Only add a few drops of the tincture and work your way up to see if it improves the flavour.
@@Artofdrink Thank you, I will have to give that a try
Where can I find the citric acid?
Great video! Really enjoyed that. I did not know about adding ascorbic acid to preserve the color or the potassium sorbate. Looking forward to trying this for a strawberry daiquiri
Thanks. Potassium sorbate is used in sweet wines to halt the fermentation before all the sugar is consumed.
Does your book show or state how to combine these syrups with soda water and put them into bottles for a party? IE 12oz bottles
@@joshditto3799 it does though the recipe volumes are variable, you can adjust them. It should be noted that almost all soda fountain syrups were standardized to an 8 oz glass, so 1 oz of syrup plus 7 oz of soda water made a standard drink. If you want a 12 oz glass then it is 1.5 oz syrup then fill the glass with soda.
Thank you very much. I've only watched a few videos of yours and they are great. May I send you a direct message? Have a question about my ginger beer recipe that I am working on putting into corny kegs.
@@joshditto3799 glad you enjoy the videos. And feel to message me your question. Cheers
Do you recommand the same process for raspberry? I wil try to make a good raspberry/vanilla soda.
Yes, it will work the same
can you make a zero sugar version?
Is there a way to pull fruit flavors in a similar method to your herb videos? Was curious if using dried fruit powder would give an essence worth the work for a cocktail infusion or bitters with a fruit addition.
It might work for dehydrated fruit, though I've never tried it. You will lose some of the flavours in the dehydration process. Historically, flavours were made from artificial essences because they could make a more concentrated flavour, many companies still do that today. Getting those concentrations from natural sources can be difficult, but give it a try, you might be on to something.
@@Artofdrink I'm looking to make a fruit infused bitters and am concerned with the shelf stability of using syrups like this instead of a shelf stable alchohol extraction. Any suggestions 🤔
@@MattCha90 you would have to look into fruit essences made from the aroma compounds that make up the fruit. This was pretty common at soda fountains where, for example, they would make pineapple syrup and boost the flavour profile with ethyl butyrate (the key aroma compound of pineapple). There were bitter recipes that used a combination of dried herbs/spices mixed with essential oils and obviously, things like orange bitters were around. Citrus fruit is the easiest, and then the aroma profiles for things like berries get more complicated. In the future, I'll do some videos on aroma compounds, I've done a presentation at Tales of the Cocktail called "Chemical Compositions" (2014) that dealt with some of this stuff.
@@MattCha90 that's a complicated question, the difference between homemade stuff and commercial stuff is all about stability. Things like particle size (sub-micron filtration, chill filtering), chemical preservation, pasteurization, water content, alcohol levels, heat, cold, bottle colour, time and dozens of other things affect stability. Basically, people go to university to learn this. Making things at home is trial and error; if you go the commercial route and want to sell these, then that requires deeper research and you probably won't find it on RUclips. Here's an example of a book that deals with this stuff: artofdr.ink/food-safety-book
If you add the potassium, how long will it last in the fridge
How much syrup did you got?
What if i carbonated it in a keg and kept it inside until serving will it still ferment ?
Yeast happily ferments under pressure, even at 45 psi. Some brewers/wineries ferment under pressure to speed things up, so I don't recommend it.
Is there a reason you didnt mention pasteurisation as a way to preserve the syrup? Does it affect the flavour if heating up to 72°c? Obviously it would only keep until opened. I'm loving your content, thank you.
My videos are complicated enough, and I could talk about everything, but viewers have a short attention span, usually just a few minutes, so I avoid making the videos more complex.
And at 72C the flavour is fine and you don't get that cooked flavour that you do when you boil it.
@Art of Drink thank you, I do tend to pasturize my syrups to keep them for when I'm ready to drink them as I'm not too keen on adding preservatives, though it's interesting to see how they work, thank you
@@shauntuck4731actually 72°C for 15 seconds is pasteurization, so that's why I bring it to that temp, but mentioning pasteurization would just complicate the video.
For sodas… do I need to measure the brix of the syrup for better carbonation??
No you don't.
Great video, but how long does it last in fridge??
About a month, maybe longer.
Which simple syrup is good for soda fountain machine .
A ratio of 3 parts sugar to 2 parts water mixes the best.
how can disolved the potassioum sorbate inside in the syrup?
I have a video using potassium sorbate coming real soon, probably this weekend.
Can we use something else other then sugar? Like erythritol or stevia
You can, I've done a video on making zero calorie simple syrup which might help: ruclips.net/video/2V9ZGT4ibhg/видео.html
Can i use it in a strawberry daiquiri?
Yes and it makes a great addition to other cocktails as well.
Question: why not using an extractor and filter the juice?
Pasteurization, if you intend to store it, heating it above 70°C will help last it more than a few days.
4:55 gave me a heart attack
If you use less then the product will still spoil/ferment and only last a few days. In the syrup, high sugar levels reduce water acticvity and that acts like an all-natural preservative. You will dilute the syrup when using in a drink, and that will take the sugar levels down to the natural levels found in the fruit.
@@ArtofdrinkI learned something new! Thank you for the in-depth explanation! I appreciate it.
This is a lot of sugar compared with a 1:1 simple syrup. Would is also work with a 1:1 sugar-water ratio?
When used in a drink the sugar levels are at or below the natural level of fruit juices.
@@Artofdrink thx, but i would used it for cocktails where i use a 1:1 syrup. So i was wondering of there's a reason why you use so much sugar and if 1:1 would also work. I guess yes 😊
What kind of ph meter do you have ?
Nothing too fancy, just one with a temperature compensation probe and reads the pH to 2-digits (e.g. 2.55)
Can I use frozen strawberries
Of course you can.
Geez lots of sugar,,bt looks good