ROSÉ MADE ME DO IT. Colleen Graham
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Название: ROSÉ MADE ME DO IT

Автор: Colleen Graham

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008354732

isbn:

СКАЧАТЬ to add to the basic syrup recipe in order to create each of the homemade syrups mentioned in this book are provided opposite. The individual recipes will then guide you through the process of making them.

      For all syrups, the general technique is to add the flavouring ingredient (chopped fruit or whole herbs and spices) after turning the syrup down to a simmer, then let it steep in the syrup until it has cooled down completely. Before bottling, strain out any solid pieces so that you are left with a clean flavoured syrup.

      Use the syrup for the intended cocktail, then explore its potential in other drinks – any syrup can be topped with soda water for a homemade soft drink, many will work as a sweetener for lemonade or iced tea, and some are perfect for hot drinks like coffee and tea (especially the cinnamon syrup).

      Three recipes call for honey syrup, which enables you to add the flavour of honey to a drink in a form that is easier to mix. Honey syrup is made with equal parts of honey and water, stirred until they reach a uniform consistency. You can make just enough for each cocktail.

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      FLAVOURED SYRUPS USED IN THE RECIPES

      Lavender syrup: used in the Lavender Pink Lemonade; add 3 tablespoons of lavender flowers.

      Rose syrup: used in the No Way Rosé Margarita; add 120ml (4fl oz) of rose water.

      Strawberry syrup: optional in The Frosé; add 3 large strawberries and ¼ teaspoon of vanilla extract (optional, but recommended).

      Basil syrup: used in the Watermelon Frosé; add 20g (¾oz) of basil leaves.

      Borage syrup: used in the Sparkling Borage Cocktail; add a handful of borage flowers and young leaves.

      Rosemary syrup: used in the Rosaquiri; add 1 or 2 sprigs of rosemary.

      Thyme syrup: used in the Rosé Sour; add 5 large sprigs of thyme.

      Vanilla–lavender syrup: used in the Blushing Fizz; add 7g (¼oz) of lavender buds and 1 vanilla pod.

      Sage–lime syrup: used in the Sage Gimlet; add a few sage leaves and the juice of 1 lime.

      Lychee syrup: used in the Lychee Ginger Martini; add 85g (3oz) of hulled fresh lychees.

      Rosemary–basil syrup: used in the Rosemary & Basil Fizz; add 1 sprig of rosemary and 20g (¾oz) of basil leaves.

      Cinnamon syrup: used in the Poinsettia Sangria; add 1 cinnamon stick.

      Plain honey syrup: is found in the Sweet Honey Rosé and the Rosé Collins recipes. The Tea for You & Me recipe adds the juice of a lime to honey syrup.

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