As always, make these your own! Adjust the ratios to your liking. If you want it sweeter, add more sugar. Less sweet? You know what to do. I won't stop you 😂 🥂 Time Stamps below 👇 1. Passion Fruit Syrup 0:39 2. Raspberry Syrup 3:15 3. Ginger Syrup 5:31 4. Cream of Coconut 8:29 5. Storage 11:54
I'm slowly going through your backlog. These prep videos are gold for a simple home bartender, because finding good syrup recipes is soooo hard online.
Any time I end up with extra/leftover fresh herbs, I usually end up making a simple syrup with them, which tends to lead to herby lemonades (which mix so well with gin, rum, or tequilla in the summer). My favorites tend to be mint, fennel, basil, or rosemary. But I've also done ginger and mulling spice syrups in the fall and winter. Dried sorrel/hibiscus makes for a gorgeous red syrup that goes well both in lemonade drinks and in heavier/spicier drinks.
I searched in vain for the frozen passionfruit pulp. Even in my local Mexican grocery, they seemed to have every frozen fruit pulp but. So I turned to the 'fruit juice/nectars' aisle and found a bottle of dafruita passionfruit (Maracuya) juice concentrate. I bought one and followed Anders' instructions for a 1.5 to one syrup (500 ml bottle of concentrate to 750 grams of sugar). I don't know what the real thing is supposed to taste like, but this stuff is fantastic. As stated in the video, it does taste like a fruit rollup. I hope this helps those who can't find the frozen product! Cheers.
I only just now figured out your "It's 5 o-clock somewhere" wall clock back there. "Wow, he's really consistent with when he records his video-oh, rightttt..."
Love your channel. A lot of my fellow bartenders want nothing to do with making drinks away from the restaurant but I actually enjoy the process a lot more at home. A little trick I learned to make super quick raspberry syrup. Freeze dried raspberry put through a food processor until they become a fine powder then added to hot simple syrup until you like the flavor. Very authentic raspberry flavor. Works well with any freeze dried fruit. I like peach a lot
10 cl of cointreau, 10 cl of lemon juice, 7.5 cl of simple sirup, mix in a jar (in a big glass bowl), add 200 gr of raspberrys , let it macerate for the night, then filter by crushinf the raspeberrys like in the video. Invite friends. At the last moment, add in your jar a bottle of Prosecco. serve... enjoy !
I make my own candied ginger to make gingersnaps. To make it, I have to boil the ginger until it's soft. I then use equal parts sugar and the boiled ginger water to make a ginger syrup. It's fantastic in tea.
Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results. You might want to try increasing the richness of your syrup. I'm getting ready to try this with Alton Brown's candied ginger recipe.
@@iamalandstander *"Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results."* First, the point of a ratio in a recipe is to eliminate the need for fractions / decimals, so "1.5:1" is a nonsensical way to write a ratio; the proper format is 3:2. Second, Anders makes some syrups with a 3:2 ratio sugar to water. He makes others at 1:1. Of course, my comment had nothing to do with how Anders makes his syrups...it was just a comment on a ginger syrup I make. *"You might want to try increasing the richness of your syrup. "* Except I'm happy with my ginger syrup the way I make it, so, no, I definitely don't want to try increasing its richness. As someone who's been cooking for several decades, including creating my own recipes and making my own components for those recipes, I'm well aware of what I can do in the kitchen. I'm also experienced enough to know what I like and what I want. If I wanted my ginger syrup to be richer, I'd add more sugar to it. *"I'm getting ready to try this with Alton Brown's candied ginger recipe. "* I've been using Alton's candied ginger recipe more than 10 years. I've altered several aspects of it over the years to figure out what I like best. If you'd like to use the cooking liquid to make a ginger syrup at 3:2 sugar to ginger water, you do you Peggy Sue. Make it 2:1 if you'd like. Make it 1:4. Make it 27:8. Much like Yukon Cornelius, I'll suggest you eat what you like, and I'll eat what I like.
What I found disconcerting about Coco Lopez was that its kind of brown. You know another great use for these syrups, which I never see mentioned on cocktail videos, is for tea,especially iced tea, and sometimes coffee. Passionfruit(and mango) syrup is amazing in iced tea. You can also make Italian sodas with them.
For a Christmas recipe, I had to candy some citrus peel. Basically you get strips of zest as if for cocktail garnishes and slice it into ribbons or dice it and then boil it in a sugar syrup for a while, drain it on a rack and toss with some granulated sugar. What was more exciting, however, was the mixed citrus syrup that was left at the end of the process. Absolutely fabulous in any cocktail with citrus juice and syrup!
Hey Anders, started watching you like two months ago and i gotta say, i appreciate and love the quallity of your work. Making/sharing classic cocktails or your variations? That's fine for me. But sharing recipes for syrups and all that stuff? ABSOLUTELY LOVE IT. Can't wait for more. Cheers to you.
I'm a new subscriber. I'm really enjoying your videos and am learning a lot. Great tips. On a side note, I get the feeling like you were a bit tipsy for this video. It was still great! It just had a different ... feel then the others I've watched. Loved it!
Great tutorial!!! I make the cream of coconut exactly as you made it except I do not heat it. I put the ingredients in a Magic Bullet and go to town for 3 to 5 minutes and it turns out great! P. S. I do add a bit of vodka for longevity ;)
I've been making ginger syrup for years for ginger ale and I don't measure anything. I slice enough ginger to cover the bottom of whatever pan I'm using. fill with water, bring to a boil, simmer and reduce halfway. Then strain 3 times and add sugar to taste, usually slightly less than the exact amount of liquid, as I like it strong and spicy. And I never peel it, just brush it off if anything.
What got me about Coco Lopez the first time I opened on of their cans, was the color! It's tan! I had used coconut milk for years, so I knew about coconut separating, but I thought cream of coconut would be white.
Saw this video and got inspired. Put together a little thing I call Moroccan Night, inspired by a trip a while back where I had the pleasure to spend a night by the campfire with members of a Bedouin tribe in Morocco. 2oz gin (I used Stranger&Sons), 2oz cooled Moroccan Mint tea, 1oz clarified lime juice (regular will do), 1oz mint syrup (1:1 simple cooked with a couple of solid fistfuls of mint). Thanks for your awesome content and hope this recipe is enjoyed by someone somewhere. I sure am right now 😊
I like the tip on the frozen passionfruit pulp. Also in the Chicago area and though I'm able to find fresh passionfruit but they tend to be $2.50 to $3.00 a piece so the last time I made passionfruit syrup I had to buy about $25 worth of passionfruit.
After paying $16 for passion fruit syrup (8.5 oz), I finally made my own. I couldn't find Goya anywhere but I found a 12 oz bag of Pitaya at Walmart of all places (about $4, cute little frozen cubes), added about 2 cups of sugar, et voila! It yielded about 2.5 c. It's Hurricane Season!
hey Anders, agree with some of the other comments here, great stuff on the prep items for home newbies like me. Can you do a falernum or other complex syrup video? Fantastic stuff.
I will likely use my non-bleached sugar. It gives it more color, for better or worse...but I like that sugar better. I can see those being a fun a "real" way to flavor coffee or teas.
The trick to coco Lopez is to put the can in a container of really hot water. Leave there for a few minutes and then shake well. That should do the trick
Hello, thank you for your videos ! Always a pleasure. Just wanted to know once the coconut recipe done, how long time does it last ? Also, do I have to keep it en the fridge ? Thank you !
If you ever try a mango syrup, I once made a terrific mango chutney where the recipe called for a sugar from Asia called jaggery. It was a granulated sugar with a very interesting flavour similar to molasses but different and unique all to its own. I’m sure it would make an amazing syrup.
Three things :) 1) thanks for your syrup videos there are great. 2) have you ever heard about lucuma? If you haven’t play with it :) best thing in the world. Goya also have a lucuma pulp that I use for making ice cream, I’m going to try to make a syrup with it next! :) 3) this is a big ask 😂 but can you make videos on how to make bitters from scratch?
Thank you! Have you ever taken the sweet soaked ginger and low heat baked it or dehydrated it? Crystalized ginger usually cooks the ginger but it's worth a try. A shame to throw away the ginger slices.
I've done this. It works well, especially for those syrups which you might not find yourself using often at home. I prefer to freeze little 8 (or 4) ounce mason jars full as I feel it further minimizes oxidation exposure over time. That might be overkill on my part, but it gives me something to do with the ton of them I happen to have lying around.
Great tutorial, thank you very much! About the Ginger Syrup, pealing the skin or not, besides the color, the fact of remove the skin...affects the flavor? Thanks again!
I was gonna ask what the shelf life is for syrups. Thanks for including that info (at the end). And FWIW you’re channel is one of just a few reasons I wish I didn’t move from the Chicagoland area (just subscribed), I think I would have tried to come have a drink at your establishment. Maybe have you mix up a drink for me on my next trip back to HQ (my company is Chicago based)? PS - to to be metro as us GenX’ers used to say, I think you should rock the ‘stache again, it works well for you.
You can also just pull it out and let it thaw in the fridge. So…I guess pull it out as early as you need to have it thaw in time? If you’re in a rush, the water bath is a great idea (sealed container, cold water).
Tip for the ginger syrup: Stick to the version he makes in the video as opposed to the suggested if you have the appropriate tools. Why? Because blending ginger makes too much of a mess as opposed to the version in the video which is easy and quick.
Not sure if you look at comments on older videos, but I was just reading about gum syrup that uses gum arabic, and was curious if you ever tried using it in any of your syrups and what you think about it.
@AndersErickson - you mentioned freezing syrups, can I freeze all syrups (simple demarra vs ginger, both)? What’s the shelf life in the fridge after thawing?
hey bro, I found out that the best (in my view) and authentic ginger syrup can be done by simply combining 1-1 juice from juiced ginger and sugar. no heat is required only stirring with a whisker, acidity will do its job
How’s that cream of coconut compare to coco Lopez, does it work well in a shaken pina colada? Curious if this recipe also separates over time like cocolopez
I find it’s quite similar in taste, with a natural coconut flavor. As far as separation, I can’t be sure. I imagine over time the fat from the coconut milk would rise, but this recipe has no artificial preservatives, so I’ve never tried letting it sit long enough to separate. I’ll set aside what I want to mix with, and freeze the rest for later use. Great question!
@@AndersErickson Hello, just wanted to know once the coconut recipe done, how long time does it last ? Also, do I have to keep it en the fridge ? Thank you !
should I separate the kernels/seeds from the pulp if I use fresh passion fruit for the boiling/syrup-making process, or can I leave them in and strain them off later?
As always, make these your own!
Adjust the ratios to your liking. If you want it sweeter, add more sugar. Less sweet? You know what to do.
I won't stop you 😂 🥂 Time Stamps below 👇
1. Passion Fruit Syrup 0:39
2. Raspberry Syrup 3:15
3. Ginger Syrup 5:31
4. Cream of Coconut 8:29
5. Storage 11:54
Might seem silly but I'm curious how you polish glass wear? Is there enough to it yo make a video?
I'm slowly going through your backlog. These prep videos are gold for a simple home bartender, because finding good syrup recipes is soooo hard online.
Any time I end up with extra/leftover fresh herbs, I usually end up making a simple syrup with them, which tends to lead to herby lemonades (which mix so well with gin, rum, or tequilla in the summer). My favorites tend to be mint, fennel, basil, or rosemary. But I've also done ginger and mulling spice syrups in the fall and winter. Dried sorrel/hibiscus makes for a gorgeous red syrup that goes well both in lemonade drinks and in heavier/spicier drinks.
That's such a great idea to make use of herbs!
Lavender is great in lemonade, too -- it makes it beautifully pink.
thats a great idea. need to start doing that
Do your syrups ever ferment, and turn to alcohol?
I searched in vain for the frozen passionfruit pulp. Even in my local Mexican grocery, they seemed to have every frozen fruit pulp but. So I turned to the 'fruit juice/nectars' aisle and found a bottle of dafruita passionfruit (Maracuya) juice concentrate. I bought one and followed Anders' instructions for a 1.5 to one syrup (500 ml bottle of concentrate to 750 grams of sugar). I don't know what the real thing is supposed to taste like, but this stuff is fantastic. As stated in the video, it does taste like a fruit rollup. I hope this helps those who can't find the frozen product! Cheers.
I only just now figured out your "It's 5 o-clock somewhere" wall clock back there. "Wow, he's really consistent with when he records his video-oh, rightttt..."
Bro do you comment this on every video
Thirsty for the likes eh?
@@slappy4braps20 This is the only time I've commented on this video?
@@mikejuliet2619 Seriously this was nine months ago, who are you
lol I didn’t even notice the clock, now I have to rewatch all the videos I just binged this morning XD
Love your channel. A lot of my fellow bartenders want nothing to do with making drinks away from the restaurant but I actually enjoy the process a lot more at home.
A little trick I learned to make super quick raspberry syrup. Freeze dried raspberry put through a food processor until they become a fine powder then added to hot simple syrup until you like the flavor. Very authentic raspberry flavor. Works well with any freeze dried fruit. I like peach a lot
That’s Brilliant!
Great tip, thanks
Using frozen raspberries will help with infusion because the ice crystals macerate the fruit flesh. Cheers!
10 cl of cointreau, 10 cl of lemon juice, 7.5 cl of simple sirup, mix in a jar (in a big glass bowl), add 200 gr of raspberrys , let it macerate for the night, then filter by crushinf the raspeberrys like in the video. Invite friends. At the last moment, add in your jar a bottle of Prosecco. serve... enjoy !
I make my own candied ginger to make gingersnaps. To make it, I have to boil the ginger until it's soft. I then use equal parts sugar and the boiled ginger water to make a ginger syrup. It's fantastic in tea.
Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results. You might want to try increasing the richness of your syrup. I'm getting ready to try this with Alton Brown's candied ginger recipe.
@@iamalandstander
*"Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results."*
First, the point of a ratio in a recipe is to eliminate the need for fractions / decimals, so "1.5:1" is a nonsensical way to write a ratio; the proper format is 3:2. Second, Anders makes some syrups with a 3:2 ratio sugar to water. He makes others at 1:1. Of course, my comment had nothing to do with how Anders makes his syrups...it was just a comment on a ginger syrup I make.
*"You might want to try increasing the richness of your syrup. "*
Except I'm happy with my ginger syrup the way I make it, so, no, I definitely don't want to try increasing its richness. As someone who's been cooking for several decades, including creating my own recipes and making my own components for those recipes, I'm well aware of what I can do in the kitchen. I'm also experienced enough to know what I like and what I want. If I wanted my ginger syrup to be richer, I'd add more sugar to it.
*"I'm getting ready to try this with Alton Brown's candied ginger recipe.
"*
I've been using Alton's candied ginger recipe more than 10 years. I've altered several aspects of it over the years to figure out what I like best. If you'd like to use the cooking liquid to make a ginger syrup at 3:2 sugar to ginger water, you do you Peggy Sue. Make it 2:1 if you'd like. Make it 1:4. Make it 27:8. Much like Yukon Cornelius, I'll suggest you eat what you like, and I'll eat what I like.
@@frocat5163 I'd like to know what changes you've made to Alton's recipe. I've found most of his are good, but could use tweaks.
What I found disconcerting about Coco Lopez was that its kind of brown.
You know another great use for these syrups, which I never see mentioned on cocktail videos, is for tea,especially iced tea, and sometimes coffee. Passionfruit(and mango) syrup is amazing in iced tea. You can also make Italian sodas with them.
For a Christmas recipe, I had to candy some citrus peel. Basically you get strips of zest as if for cocktail garnishes and slice it into ribbons or dice it and then boil it in a sugar syrup for a while, drain it on a rack and toss with some granulated sugar. What was more exciting, however, was the mixed citrus syrup that was left at the end of the process. Absolutely fabulous in any cocktail with citrus juice and syrup!
I'll use them for snow cones. The kids will love this!
Using demerara sugar in the passion fruit syrup is very delightful.
Hey Anders, started watching you like two months ago and i gotta say, i appreciate and love the quallity of your work. Making/sharing classic cocktails or your variations? That's fine for me. But sharing recipes for syrups and all that stuff? ABSOLUTELY LOVE IT. Can't wait for more.
Cheers to you.
I'm a new subscriber. I'm really enjoying your videos and am learning a lot. Great tips.
On a side note, I get the feeling like you were a bit tipsy for this video. It was still great! It just had a different ... feel then the others I've watched. Loved it!
Can’t quite recall - there may have been a beverage or two enjoyed with this episode. Welcome to the channel!
Great tutorial!!!
I make the cream of coconut exactly as you made it except I do not heat it. I put the ingredients in a Magic Bullet and go to town for 3 to 5 minutes and it turns out great!
P. S. I do add a bit of vodka for longevity ;)
Great tip for the masses. I had a touch of rum has mainly use it for Pina Colada anyway.
05:49 ... you can also use a coffee filter, or put a couple sheets of household paper in your strainer to filter the syrup ...
Instead of a nut milk bag, you can put a double layer of cheesecloth over your regular strainer. Great video!
I've been making ginger syrup for years for ginger ale and I don't measure anything. I slice enough ginger to cover the bottom of whatever pan I'm using. fill with water, bring to a boil, simmer and reduce halfway. Then strain 3 times and add sugar to taste, usually slightly less than the exact amount of liquid, as I like it strong and spicy. And I never peel it, just brush it off if anything.
I’ve only recently gotten into mixing my own drinks at home but what you said about prep, 100%. Love your videos!
Thanks, Danny! Happy mixing (and prepping)!
It gets so much more addictive when your friends and family start falling in love with your stuff. Cheers!
What got me about Coco Lopez the first time I opened on of their cans, was the color! It's tan! I had used coconut milk for years, so I knew about coconut separating, but I thought cream of coconut would be white.
Saw this video and got inspired. Put together a little thing I call Moroccan Night, inspired by a trip a while back where I had the pleasure to spend a night by the campfire with members of a Bedouin tribe in Morocco. 2oz gin (I used Stranger&Sons), 2oz cooled Moroccan Mint tea, 1oz clarified lime juice (regular will do), 1oz mint syrup (1:1 simple cooked with a couple of solid fistfuls of mint). Thanks for your awesome content and hope this recipe is enjoyed by someone somewhere. I sure am right now 😊
Shaken with ice I should have added and served in a coupe
Coconut syrup , best thing ever mixed with vodka and ice with just a few drops of Baileys and cocoa powder on top for the look
Well that sounds like a treat! Cheers, Alex!
Sounds like an Almond Joy! I'm here for it! 🙌
A popular pancake syrup on Maui is coconut syrup. And it's just exactly like you made.
The problem I have with your videos is they're too soothing to listen to that I zone out halfway through
I like the tip on the frozen passionfruit pulp. Also in the Chicago area and though I'm able to find fresh passionfruit but they tend to be $2.50 to $3.00 a piece so the last time I made passionfruit syrup I had to buy about $25 worth of passionfruit.
Whoa. Here in Hong Kong you can get a pound for the price of one in Chicago.
Great job as always!
BTW what's the shelf life of the syrups?
Whenever I need to strain some small particulates out, I usually put a paper towel in the strainer. Takes a long time, but seems to work fine.
After paying $16 for passion fruit syrup (8.5 oz), I finally made my own. I couldn't find Goya anywhere but I found a 12 oz bag of Pitaya at Walmart of all places (about $4, cute little frozen cubes), added about 2 cups of sugar, et voila! It yielded about 2.5 c. It's Hurricane Season!
So happy I found you
Frozen Raspberries are a fantastic option to use for syrups when raspberries arent in season!
I would love to see some more non alcoholic cocktails.
Slightly unrelated, but I very much enjoy Rafa Orchestra as your background music :) Love this video!
Hi Anders, thanks for this informative video! Any chance you might have made a video on the cocktails which would require the use of these syrups?
Thank you, I love these as well. I couldn't find any non-alcoholic cocktails in your set, yet. Will you give us some as well?
Thanks so much! I agree, I'll keep some NA drinks in mind for the future. Could be a fun video!
@@AndersErickson Thank you very much!
hey Anders, agree with some of the other comments here, great stuff on the prep items for home newbies like me. Can you do a falernum or other complex syrup video? Fantastic stuff.
Just made my first raspberry syrup and I am super excited to make my first clover club :)
Nice! Such a tasty drink - enjoy it!
When I do my breakfast videos, I am gonna include making syrups. This tutorial was a great basic step videos
yes
I will likely use my non-bleached sugar. It gives it more color, for better or worse...but I like that sugar better. I can see those being a fun a "real" way to flavor coffee or teas.
The trick to coco Lopez is to put the can in a container of really hot water. Leave there for a few minutes and then shake well. That should do the trick
Hello Anders,
Thank you for the great videos !
thanks for syrups recipes. I have recently enjoyed making myself some syrups for my old fashioned as well. thanks and cheers
I've just added you to my subscription rotation. Another great source for bartending information!
Thank you, Tony! Cheers to you!
Hello, thank you for your videos ! Always a pleasure. Just wanted to know once the coconut recipe done, how long time does it last ?
Also, do I have to keep it en the fridge ?
Thank you !
Love this definitely making the ginger syrup! Thank you!
I love these especially in my mocktails! I use Ginger Syrup almost as much as simple!
Thank you. Super excited to make some pina coladas with this.
If you ever try a mango syrup, I once made a terrific mango chutney where the recipe called for a sugar from Asia called jaggery. It was a granulated sugar with a very interesting flavour similar to molasses but different and unique all to its own. I’m sure it would make an amazing syrup.
It would be incredible if you should teach us how to make / use homemade shrubs in your future videos !
Three things :)
1) thanks for your syrup videos there are great.
2) have you ever heard about lucuma? If you haven’t play with it :) best thing in the world. Goya also have a lucuma pulp that I use for making ice cream, I’m going to try to make a syrup with it next! :)
3) this is a big ask 😂 but can you make videos on how to make bitters from scratch?
Thank you! Have you ever taken the sweet soaked ginger and low heat baked it or dehydrated it? Crystalized ginger usually cooks the ginger but it's worth a try. A shame to throw away the ginger slices.
I love your style!
Thoughts on freezing them in ice cube trays? That way you can just get a cube or two and melt it when you want to make a drink with them
I've done this. It works well, especially for those syrups which you might not find yourself using often at home. I prefer to freeze little 8 (or 4) ounce mason jars full as I feel it further minimizes oxidation exposure over time. That might be overkill on my part, but it gives me something to do with the ton of them I happen to have lying around.
Hi Anders, Love your channel. Can you use frozen raspberries, is there anything you'd need to do different if you use frozen?
Another one please 🙏🏻
Greetings from PR! Nice content 🔥
Great tutorial, thank you very much! About the Ginger Syrup, pealing the skin or not, besides the color, the fact of remove the skin...affects the flavor? Thanks again!
Thank you for giving a shelf life, subscribing just for that!
Just wondering if you have a general shelf life of the syrups?
Oh snap where in Puerto Rico you've been? I live there if you ever come back let's grab some drinks or even collaborate on making one!
I was gonna ask what the shelf life is for syrups. Thanks for including that info (at the end). And FWIW you’re channel is one of just a few reasons I wish I didn’t move from the Chicagoland area (just subscribed), I think I would have tried to come have a drink at your establishment. Maybe have you mix up a drink for me on my next trip back to HQ (my company is Chicago based)?
PS - to to be metro as us GenX’ers used to say, I think you should rock the ‘stache again, it works well for you.
“Endless possibilities people: you can pour them on the counter and attract ants if you want!”
- 😂😂😂 that line made me laugh so hard!!
Hey man do You also get to make homemade liqueurs? If you do i would love a "crem de cassis" recipe if you have please.🙏
Never thought id get into another mixology channel after only watching the holy grail How to Drink for a few years but this channel slaps lol
What is the shelf life of the coconut if it's bottled in your fridge?
u can even use it for coctails!
Your clock is Brilliant!!!
how much earlier should I pull those out of the freezer, once I want to use them. Or do you heat them up again?
You can also just pull it out and let it thaw in the fridge. So…I guess pull it out as early as you need to have it thaw in time? If you’re in a rush, the water bath is a great idea (sealed container, cold water).
I like this video
“Nut milk bag” (pause)…
pour them over cake layers and use them in coffee and espresso drinks
how can u make these syrup without sugar? what can u substitute sugar? i wanna make these syrups/purees a bit healthier u know
I like to if these syrupy can be made with monkfruit sweeter to reduce the sugars
Thanks for the recipe!! 🤗
Man I love your vids and knowing u are from chitown I'm definitely now gonna follow!
Great stuff. Could we see your take on a good tonic syrup? 😊
I really want to make a lavender syrup. Please make a video!
You are the Christoph Waltz of Cocktail Syrups!
Def gonna use these for my ant 🐜 traps.
Howmany times can you freeze and thaw a syrup before it goes bad?
Tip for the ginger syrup:
Stick to the version he makes in the video as opposed to the suggested if you have the appropriate tools.
Why? Because blending ginger makes too much of a mess as opposed to the version in the video which is easy and quick.
Not sure if you look at comments on older videos, but I was just reading about gum syrup that uses gum arabic, and was curious if you ever tried using it in any of your syrups and what you think about it.
whats the shelf life of this cream of coconut recipe>?
@AndersErickson - you mentioned freezing syrups, can I freeze all syrups (simple demarra vs ginger, both)? What’s the shelf life in the fridge after thawing?
You should to come to costa rica. And taste the real passion fruit. It's amazing
hey bro, I found out that the best (in my view) and authentic ginger syrup can be done by simply combining 1-1 juice from juiced ginger and sugar. no heat is required only stirring with a whisker, acidity will do its job
How’s that cream of coconut compare to coco Lopez, does it work well in a shaken pina colada? Curious if this recipe also separates over time like cocolopez
I find it’s quite similar in taste, with a natural coconut flavor. As far as separation, I can’t be sure. I imagine over time the fat from the coconut milk would rise, but this recipe has no artificial preservatives, so I’ve never tried letting it sit long enough to separate. I’ll set aside what I want to mix with, and freeze the rest for later use. Great question!
@@AndersErickson Hello, just wanted to know once the coconut recipe done, how long time does it last ?
Also, do I have to keep it en the fridge ?
Thank you !
You did all that and the clock STILL shows 5 o' clock! Anders = Time Lord.
should I separate the kernels/seeds from the pulp if I use fresh passion fruit for the boiling/syrup-making process, or can I leave them in and strain them off later?
Hello! How long does the ginger and coconut syrup last in the fridge?
can u just leave the jars in the home temperture or u have to preserve them in the fridge?
would diluting the finished with like 50% everclear make them last longer?
Does the raspberry recipe work for strawberry syrup?
I know I’m late. How would you go about making syrups with sugar alternatives?
Now I know what I will be doing over the weekend…
Looking for a sweet and sour mix recipe. Or is it just better to have fresh lime lemon juice squeezed same day you’re planning on entertaining?
Would you happen to have a Bloody Mary recipe that you really like? Same for sweet & sour/ margarita mix?
Hi, thanx for the video. I need to make a cherry syrup. Would you use the method as your raspberry syrup?
what if we use direct full fat coconut milk freshly excrated ... do we need to still heat
last video, "you should make a syrup video",
RUclips, brings me to your syrup video