Housemade Grenadine

  • 1 Cup Unsweetened Pomegranate Juice
  • 1/4 Cup Sugar
  • Juice of 1 small Lemon

Gently boil Pomegranate Juice and Sugar to a slightly syrupy consistency. About 5 minutes. Let cool. Add lemon juice. Store chilled for a few weeks.

Simple Syrup

  • 1 part sugar
  • 1 part filtered water

Directions: In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

This ratio of this recipe can be adjusted to how you like it.

2 parts sugar to 1 part water is commonly used for drinks where you want added sweetness with less dilution from the water.

 

 

Pinot Noir Syrup

  • 2 parts evaporated cane juice sugar
  • 1 part pinot noir

Blend and store in cooler, up to one week.

Or,

  • 2 cups Pinot Noir
  • 2 cups Cherries
  • 1/2 cup Sugar

Bring to boil until syrupy, strain, chill and store in cooler, for up to a couple of weeks.

Peach Syrup

  • 10oz. bag frozen or freshly sliced peaches
  • 1 c. organic cane sugar
  • 1/2 cup filtered water
  • 1/2 oz. local vodka

Place peaches in a saucepan and add cane sugar. Slowly simmer until the peaches have disintegrated. If the syrup is too thick you might need to add up to half-cup of water and reduce a little more. Strain the syrup and add vodka, which will preserve it well enough to survive no refridgeration for a day’s use, or refrigerate to last for several weeks.

Orgeat

  • 1 1/2lb whole, raw almonds
  • 4c sugar
  • 2c water
  • 3 dashes orange flower water
  • 3 dashes rose water
  1. Toast almonds. (oven at 400F for 10-15 minutes, tossing once or twice)
  2. Add to a double-ply ziplock and bash the living hell out of them with a rolling pin. (you’ll have a few whole pieces left, some crumbs and everything in-between)
  3. Add almonds with sugar and water to a pan and bring to a simmer. Simmer for two minutes. Remove from the heat, cover, and let sit for at least 12 hours.
  4. Strain through two layers of cheese cloth. Add the rose and orange flower waters. Bottle.

Lemon-Basil Syrup

  • 6 large basil leaves
  • ½ cup sugar
  • ½ cup water
  • Zest of one lemon

Place all ingredients into a small saucepan. Heat the mixture, pressing the basil with the back of a spoon as you heat the syrup, stirring a bit, to encourage the leaves to release their flavor and the sugar to dissolve.

As soon as the syrup just begins to boil, remove from heat and let cool completely. Once cool, strain the syrup into a jar and refrigerate until ready to use. The lemon-basil syrup will keep for up to one month. Makes about 3/4 cup (180 ml.)

Ingredient for the Pith Helmut