BLENDER METHOD:
Ingredients:
100 grams whole strawberries
300 grams room temperature water
White granulated sugar (how many grams depends on mass of strawberry water)
Execution:
• Chop off the strawberry leaves
• Add 100 grams whole strawberries to a blender
• Add 300 grams of water to the blender
• Blend on lowest setting, Blend well but not into a pureé
• Strain strawberry water through a fine strainer, cheesecloth, or chinois into a container
• Use a wooden spoon to press against the strawberry pulp to extract and squeeze out any remaining liquid from the strawberry pulp
• Weigh strawberry water on a scale
• Rinse out your blender with water
• Add strawberry water back into the rinsed out blender
• Use a scale to weigh out the same amount of sugar mass as the strawberry water mass (if strawberry water mass is 325 grams, then weigh out 325 grams of sugar)
• Add the sugar to the blender
• Blend until sugar is fully dissolved
• Bottle and date strawberry syrup
• Syrup will last 4 weeks when stored in the refrigerator
MACERATION METHOD:
Ingredients:
100 grams chopped strawberries
360 grams white granulated sugar
300 grams room temperature water
Execution:
• Chop off the strawberry leaves
• Chop off strawberries into smaller pieces
• Use a scale to weigh out 100 grams of chopped strawberries
• Add chopped strawberries into a nonreactive container such as a cambro
• Add 360 grams of sugar into the container (I initially started with 300 grams of sugar as seen in the video. The brix level was well below 50. An additional 60 grams of sugar was needed to bring the brix level close to 50. If you don’t have a refractometer to measure and calculate how much sugar is needed to get 50 degrees brix, then go ahead and start with 360 grams of sugar to macerate with 100 grams of chopped strawberries. It’s still a good approximation)
• Use a wooden spoon to muddle the chopped strawberries
• Let the container sit at room temperature for 30 minutes
• Add 300 grams of room temperature water to the container
• Use a whisk or spoon to dissolve the sugar
• Strain strawberry syrup through a fine strainer, cheesecloth, or chinois into a container
• Use a wooden spoon to press against the strawberry pulp to extract and squeeze out any remaining liquid from the strawberry pulp
• Bottle and date strawberry syrup
• Syrup will last 4 weeks when stored in the refrigerator
SOUS VIDE METHOD:
Ingredients:
100 grams chopped strawberries
300 grams room temperature water
White granulated sugar (how many grams depends on mass of strawberry water)
Execution:
• Add water into a large nonreactive container such as a 10 liter cambro
• Set up immersion circulator and set to 49ºC/120ºF
• Chop off the strawberry leaves. Chop the strawberries
• Add chopped strawberries into a nonreactive container such as a cambro
• Use a scale to weigh out 100 grams of chopped strawberries
• Add chopped strawberries into a sous vide bag (use two ziplock bags and double bag if you don’t have a sous vide bag or vacuum sealer)
• Add 300 grams of water into the sous vide bag
• Vacuum Seal the bag. Be sure to stop the vacuum process before the water is sucked into the vacuum sealer. Seal the bag once most of the air is sucked out of the bag
• Add the sous vide bag into the hot water when the immersion circulator has heated up the water bath to 40ºC/120ºF
• If using ziplock bags, be sure to immerse the bags in the water bath with the ziplock bags slightly opened. This will give an opening for air to escape to mimic a vacuum bag. Completely close the bag when most of the air has escaped
• Sous vide for 4 hours
• After 4 hours, take out the sous vide bag
• Strain strawberry water through a fine strainer, cheesecloth, or chinois into a container
• Use a wooden spoon to press against the strawberry pulp to extract and squeeze out any remaining liquid from the strawberry pulp
• Weigh strawberry water on a scale
• Use a scale to weigh out the same amount of sugar as the strawberry water mass (if strawberry water mass is 325 grams, then weigh out 325 grams of sugar)
• Add the sugar to the strawberry water
• Use a whisk or spoon to dissolve the sugar (you can use a blender to speed up the process of dissolving the sugar)
• Bottle and date strawberry syrup
• Syrup will last 4 weeks when stored in the refrigerator __________________________________________________________________________
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