As a Korean I love the fact that you made the fruit syrup cold! The jammy flavor of heated fruits always killed me a little inside. Glad to see the cheong style get some visibility!
1 mL=1 g only under normal pressures. At the bottom of the Mariana Trench, at about 1100 atm (16000 psi) it will be about 1.05 g/mL. Just in case you’re making syrup while visiting Challenger Deep.
After watching this last night i made a very small batch of clove syrup and an orange peel oleo saccharum. I combined them in this mornings coffee (clove syrup in the coffee and orange in the oatmilk) and really enjoyed it! Thanks, Morgan!
Cold maceration to make fruit syrup sounds so obvious once you hear it, but it still never occurred to me. This is a great excuse to buy strawberries, make syrup, and do a valentines baked good. Also, if you want to get use out of your bananas, try steeping them in hot cream! When I make banana ice cream, I do so by heating the needed milk/cream to a simmer, then pouring it over peeled bananas and allowing it to steep until it's taken on the flavor, then using the strained milk to make my base. I bet it would work for a foam experiment!
I’ve been macerating strawberries every season. We love to add some basil or mint to them or a squeeze of lemon. I’m going to have to try straining some of the syrup for drinks.
I made a batch of the banana peel cheong, and tried it in a mocha. It was not super impressive. Then I tried it in a mocktail with espresso balsamic vinegar, seltzer, and a dash of bitters, and WOW! I'll be making more of this for sure!
I've taken to using sous vide to make rich spice syrups and plain rich simple syrup. I ran into problems with crystalization when making them on the stove, and I don't have an induction burner for prices temperature control.
While I do plan to try these on coffee, I’ve recently been making water kefir & am looking for new flavor ideas for it. So I will also be trying these for water kefir!!
Ooo I wonder if I'd like a rose and vanilla bean syrup... Also haven't seen the whole video but I've steeped crushed up almonds in simple syrup before and it was *really* good and I recommend others try it
Here in Korea the cheong with cherry and so forth is sold in grocery stores. Quite delicious. Wonder if for the peel-based syrups if freezing might help extract more flavor since that tends to break cell walls.
That's how I like to make strawberry shortcake. I will fill a quart-size jar with the strawberries and sugar, really pack them in there. When that's done, I'll use a cup of the syrup, and a cup of heavy cream, in my whipped cream cannister. Add the nitro, shake well, and chill. Then I have strawberry-flavored whipped cream to add to the top of strawberry shortcake. I did the same thing with blueberries, and want to try the same with cranberries. Cranberry shortcake sounds like it would be great for thanksgiving or christmas-time.
I will try again with oranges in coffee. My luck has been... shotty. If not abysmal, but a cold brew with the chocolate notes paired with orange... let's go for it.
I second that motion! What would be the ratio if you are using an artificial sugar such as Surculose/Splenda? I know the weight is not comparable to sugar, but the volume is. Much thanks in advanced!
im so excited to see how this works with apples! it's the only fruit we have right now lol but with some cinnamon i'd imagine it would make such a good iced latte
curious what you're recommendations would be to keep the syrup shelf stable (opened on my coffee bar) for a while. Like, how do the big corporations manage that? Maybe that's a whole separate experiment of its own.
I have made this syrup using freshly picked raspberries over the summer, and it was sooo good! The only thing is I never use that much, and when I tried using it again after some time it had fermented 🤦♀ maybe it was still good but I just couldn't get over the vinegar smell in the jar...
Freezing it in small amounts might work. Then you could pull it out as needed. Just freeze a small test amount first. Pull it out and thaw so you can test the quality against the original and see if it is worth it.
5:32 "… at sea level". (Doesn't matter much in many cities in the US, but if you're in, like Denver, you might want to weigh your water rather than measure it by volume, which will then complicate the recipe proportions.)
I love this, I wanted to know how to make syrups and now I know. Banana skins from the banana cream pie and cherry syrup, I just don't know if allulose will act the same as sugar, and if allulose brown sugar will make a better banana syrup, still now I have a point to start. Thanks, Morgan, big thumbs up for the video, it was very helpful.
the strawberry syrup looks delicious and fresh! im definitely going to try it this week! what would change if i use brown sugar instead of white though?
You'd probably get a lot more of the brown sugar, cane, molasses taste. For acidic, light flavors, white sugar that doesn't add any cane/molasses taste would keep the flavor "pure". Heavier flavors like clove can be mixed with brown sugar and the unrefined taste could work well together with it. But if you also like the taste of unrefined/less refined brown/cane sugar you can also use it for all your syrups even if they're fruity, acidic, light etc.
ok! i tried the syrup this morning, its really nice, the strawberry flavor is fresh and not overwhelming, thank you Morgan for showing us new recipes and fun things to make
This was such a a great video is there a way for you to make this video but with alternatives to sugar for example monk fruit or Splenda with those even work I'm very curious
Hi Morgan, I love your videos so much. Recently i’ve been wanting to get an espresso machine and start learning a few techniques. I heard the Breville Barista Express has a good audience and its the most bought Breville machine. Any opinions about it or tips for a beginner?
If I wanted to make a cherry syrup, which method and step by step should I follow? Would the process for syrup differ if I wanted to use it to make different types of beverages such as a cherry forward coffee drink vs a matcha? Would fresh cherries work or frozen cherries? Trying to avoid a medicinal flavor that I've come across with store bought syrups and striving for a flavor profile like cherry Coke.
YEEEES. my favorite latte ever was a banana pudding latte so i ordered banana syrup but it came in hawaiian punch or whatever. 😠 Cant wait to make it myseeelf
My favorite is vanilla. My question is would vanilla bean fall under the fruit catigory or the first mix like florals. Would you do simple or rich? Also im a creamer guy. Do these syrups mix well into a creamer?
If I wanted to make a vanilla syrup using vanilla bean paste, would you recommend adding the vanilla while heating up the sugar/water? Or wait until it’s off the heat?
If I win the Powerball, I’m going to hire you , salary of course , to be my personal Barista and make my coffee. I’m not into much but I really enjoy coffee.
would you recommend doing any type of dehydrated fruit or frozen fruit, im thinking about when fresh strawberries aren't at peak season if dried or frozen would make a good syrup
She used the peels for the orange, so I think for other kinds of citric, sour fruits you would want to use the peels only as well. You wouldn't need to play with the ratios that much, since you're not using the flesh of the fruit which has water content and the acid, you're just using the oil in the skins to flavor the sugar. I think you'd do green apples in the same way as she did the strawberries. Chop them up into small cubes and let them sit in sugar. Cooking them on stovetop would definitely change the flavor, so I think chopped fruit + sugar in fridge is the better option.
Lattes, mostly. However, if you check out the written article I’ve got linked in the description, you’ll find specific coffee drinks that feature each type of syrup!
How does mochas work? Is that also a syrup? If I wanted to make my own at home, do I buy and use dark chocolate + sugar? Do I just melt chunks of milk chocolate into my latte, cos I saw somebody doing that before in a yt short
I make mochas using hot cocoa mix. I use the normal amount of powder and use either hot coffee or hot water and instant coffee. Been doing it for years. It's close enough and easy that it works well for at home.
I know I'm basically missing the point of the video, but is there a way to put flavours like that into coffee besides sirups? It's not even about the health aspect for me, I just don't like my coffee drinks sweet. And like you said, putting oranges or the likes into it in the form of juice does not seem like a good idea. So, are there ways to do that, or do I have to accept that these kinds of flavour infusions have to be sweet (i.e. sweeter than the fruit on their own)?
Extracts are fairly easy to make for most things. Dunk the ingredient in vodka (this is generally better than everclear, which is higher proof, because you get the water soluble flavours as well as the alcohol soluble. Feel free to modify if you know that the flavours you want are alcohol soluble) for a while, and you will have an extract.
I have been adding a couple drops of organic vanilla or almond extract to my coffee. I'm pre-diabetic and racing against time to lower carb intake. Ex: "Swedish" Coffee- brew dark roast coffee, grind down a few fennel seeds into a powder with mortar & pestle, toss that in with a dash of cinnamon. Put 2 drops of almond extract into my steamed, unsweetened coconut milk and combine with the spiced coffee. Once in a while I add a pinch of coconut brown sugar as a treat - it doesn't spike blood sugar. This is great cold brewed too in the summer.
I also find putting a few fresh sliced strawberries into a separate cup of coconut milk and letting them steep in the fridge overnight has made my matcha latte snappy 😊
Calling 2:1 syrup "rich" is ahistorical, and traces back to people misunderstanding Jeffery Morganthaler. Historically, all syrups were 2:1, because that makes them shelf stable. When older cocktail books call for syrup, they mean 2:1. Morganthaler made his "rich" syrup with more complex sugars, like turbinado and demerara, with that being the "richness", not the ratio.
For coffee and stuff I guess it doesn't matter quite as much, but if we're talking about more delicate cocktails I'd use a refractometer to measure the brix/sugar content of a syrup. Simply measuring out the ingredients works but you'd be surprised how inaccurate that is. Just a recommendation.
Peppermint (notoriously) doesn't do well as a syrup. At least directly. More of the minty flavours will transfer into alcohol, so it does well as an extract. Which you could later use in making a syrup if that's your preference. But if you try to directly shove mint into sugar, it's lacking. Just the chemistry of mint I suppose.
Another cool thing you can do with an extract is mix it with a sugar, leave the liquid to evaporate, and be left with a dry, flavoured sugar. You don't tend to see this as much (as you can't mix it well into cold drinks so a liquid sugar is more versatile), but if you're only mixing into hot drinks it gives you full control over how much dilution you're adding. You see this technique used in a different leafy green plant with lots of terpenes but uuuh, it is a thing.
The first 1,000 people to use my link will get a full year of Premium membership to Craftsy for only $1.49: go.craftsy.com/morganeckroth/
As a Korean I love the fact that you made the fruit syrup cold! The jammy flavor of heated fruits always killed me a little inside. Glad to see the cheong style get some visibility!
1 mL=1 g only under normal pressures. At the bottom of the Mariana Trench, at about 1100 atm (16000 psi) it will be about 1.05 g/mL.
Just in case you’re making syrup while visiting Challenger Deep.
Must consider all potential cases.
After watching this last night i made a very small batch of clove syrup and an orange peel oleo saccharum. I combined them in this mornings coffee (clove syrup in the coffee and orange in the oatmilk) and really enjoyed it! Thanks, Morgan!
Cold maceration to make fruit syrup sounds so obvious once you hear it, but it still never occurred to me. This is a great excuse to buy strawberries, make syrup, and do a valentines baked good.
Also, if you want to get use out of your bananas, try steeping them in hot cream! When I make banana ice cream, I do so by heating the needed milk/cream to a simmer, then pouring it over peeled bananas and allowing it to steep until it's taken on the flavor, then using the strained milk to make my base. I bet it would work for a foam experiment!
Morgan you're such a good teacher! Always engaging, entertaining and informative! Thank you for all of your teachings. :)
I’ve been macerating strawberries every season. We love to add some basil or mint to them or a squeeze of lemon. I’m going to have to try straining some of the syrup for drinks.
I've always macerated strawberries as a treat. Never once thought to save the syrup. Normally I just eat it with the strawberries.
I made a batch of the banana peel cheong, and tried it in a mocha. It was not super impressive. Then I tried it in a mocktail with espresso balsamic vinegar, seltzer, and a dash of bitters, and WOW! I'll be making more of this for sure!
I've taken to using sous vide to make rich spice syrups and plain rich simple syrup. I ran into problems with crystalization when making them on the stove, and I don't have an induction burner for prices temperature control.
I like how approachable this technique is
Oh! I love matcha lattes! Can’t wait to add strawberry syrup!!
While I do plan to try these on coffee, I’ve recently been making water kefir & am looking for new flavor ideas for it. So I will also be trying these for water kefir!!
Love this, I’ve been making all your recipes, and I like these videos that show freedom in drink making
Ooo I wonder if I'd like a rose and vanilla bean syrup... Also haven't seen the whole video but I've steeped crushed up almonds in simple syrup before and it was *really* good and I recommend others try it
BANANA SYRUP? I gotta make that
Here in Korea the cheong with cherry and so forth is sold in grocery stores. Quite delicious. Wonder if for the peel-based syrups if freezing might help extract more flavor since that tends to break cell walls.
That's how I like to make strawberry shortcake. I will fill a quart-size jar with the strawberries and sugar, really pack them in there. When that's done, I'll use a cup of the syrup, and a cup of heavy cream, in my whipped cream cannister. Add the nitro, shake well, and chill. Then I have strawberry-flavored whipped cream to add to the top of strawberry shortcake.
I did the same thing with blueberries, and want to try the same with cranberries. Cranberry shortcake sounds like it would be great for thanksgiving or christmas-time.
A spiced shortcake with cranberry syrup over it would be great
@@ADruid25 Sounds good to me.
I will try again with oranges in coffee. My luck has been... shotty. If not abysmal, but a cold brew with the chocolate notes paired with orange... let's go for it.
Make an oleo saccharum, it’s by far the superior way to add orange flavor to coffee!
i have also seen people use campari with orange and coffee , to balance a bit the flavour (if you are looking for a more cocktail style of drink)
Hi Morgan, can I challenge you to make/try making sugar free syrups from alternative sweeteners for the diabetic/keto guys...
Please, I would love to see some sugar free syrup recipes!!! I love your content, and think your name is pretty cool too 😉
I second that motion! What would be the ratio if you are using an artificial sugar such as Surculose/Splenda? I know the weight is not comparable to sugar, but the volume is. Much thanks in advanced!
I am planning to experiment with Swerve granulated.
Honestly I'd love to see other sugar alternatives too, but not artificial sweeteners (they give me migraines).
Of course you do😂😂@@morganhough1022
im so excited to see how this works with apples! it's the only fruit we have right now lol but with some cinnamon i'd imagine it would make such a good iced latte
I love how different all the colors are.
curious what you're recommendations would be to keep the syrup shelf stable (opened on my coffee bar) for a while. Like, how do the big corporations manage that? Maybe that's a whole separate experiment of its own.
I live your videos for no reason I don't even like coffee that much I just love how they always look!
Made the orange one with cuties and its So good.
I have made this syrup using freshly picked raspberries over the summer, and it was sooo good! The only thing is I never use that much, and when I tried using it again after some time it had fermented 🤦♀ maybe it was still good but I just couldn't get over the vinegar smell in the jar...
You now have raspberry vinegar for salads.
Freezing it in small amounts might work. Then you could pull it out as needed. Just freeze a small test amount first. Pull it out and thaw so you can test the quality against the original and see if it is worth it.
Cool, I *Love* these Ideas!! 😍😍😍😍
This may be my favorite thing you’ve done and I like all of them! Approximately how long do these syrups last in a refrigerator?
5:32 "… at sea level". (Doesn't matter much in many cities in the US, but if you're in, like Denver, you might want to weigh your water rather than measure it by volume, which will then complicate the recipe proportions.)
Excellent slide! 🤓
Wow Morgan! This is so easy to make: I'm going to try to do this one day with stevia leaf instead of sugar. :)
Thanks for the video Morgan
Right b4 u posted this video, i made a peppercorn syrup w some cloves n vanilla :)
I love this, I wanted to know how to make syrups and now I know. Banana skins from the banana cream pie and cherry syrup, I just don't know if allulose will act the same as sugar, and if allulose brown sugar will make a better banana syrup, still now I have a point to start. Thanks, Morgan, big thumbs up for the video, it was very helpful.
the strawberry syrup looks delicious and fresh! im definitely going to try it this week!
what would change if i use brown sugar instead of white though?
You'd probably get a lot more of the brown sugar, cane, molasses taste. For acidic, light flavors, white sugar that doesn't add any cane/molasses taste would keep the flavor "pure". Heavier flavors like clove can be mixed with brown sugar and the unrefined taste could work well together with it. But if you also like the taste of unrefined/less refined brown/cane sugar you can also use it for all your syrups even if they're fruity, acidic, light etc.
ok! i tried the syrup this morning, its really nice, the strawberry flavor is fresh and not overwhelming, thank you Morgan for showing us new recipes and fun things to make
Love it! Morgan, how much time can you store fruit based syrups in the fridge without fermenting? I'm a little concern about the banana one.
Wow; fantastic! I can't wait to try it! Thanks for the video, it was really informative
Interesting!
In my country, there is an overproduction of mango and passionfruit this summer. Seems a good excuse to try experimenting with syrups.
This was such a a great video is there a way for you to make this video but with alternatives to sugar for example monk fruit or Splenda with those even work I'm very curious
You are fire Morgan! ❤
Hi Morgan, I love your videos so much.
Recently i’ve been wanting to get an espresso machine and start learning a few techniques. I heard the Breville Barista Express has a good audience and its the most bought Breville machine. Any opinions about it or tips for a beginner?
If I wanted to make a cherry syrup, which method and step by step should I follow? Would the process for syrup differ if I wanted to use it to make different types of beverages such as a cherry forward coffee drink vs a matcha? Would fresh cherries work or frozen cherries? Trying to avoid a medicinal flavor that I've come across with store bought syrups and striving for a flavor profile like cherry Coke.
This is a pretty good video. Lots of things I never thought about are covered here. Do people really put rose I their coffee syrup?
Because of my diet... Yet sooo badly wanna try these . Is there a way to make sugar free syrups?
YEEEES. my favorite latte ever was a banana pudding latte so i ordered banana syrup but it came in hawaiian punch or whatever. 😠 Cant wait to make it myseeelf
can u preserve fruit syrups over winter ? whiteout the heat sealing ?
My favorite is vanilla. My question is would vanilla bean fall under the fruit catigory or the first mix like florals. Would you do simple or rich? Also im a creamer guy. Do these syrups mix well into a creamer?
This explains why Banana water is pink! Thank you
As a Canadian, I would say are there other sugars than maple syrup? Fantastic video by the way!
Sugar free next please. Pretty pleeeeease!
If I wanted to make a vanilla syrup using vanilla bean paste, would you recommend adding the vanilla while heating up the sugar/water? Or wait until it’s off the heat?
Love the video; please try international coffee, like Turkish coffee.
Ever do a tiny pinch of salt in the fresh ones?
Do you have a link to your cute little bottles?
These are from IKEA, I believe. They have quite a few sizes and are super affordable.
New Camera? 60 FPS? Looks good!
I'm just really sad I can't do anything with oranges anymore because I developed and allergy T_T but I'm excited to try the other syrups.
Can I use a sugar substitute? I alway ask for sugar free syrups
Have you tried these methods with apples? That seems like it would be an interesting syrup.
Oooh no I need to try that banana syrup; I wonder how it would work in banana flavored baking. . .
Is it possible to use maple syrup as a base for a syrup? If so, how? Thanks
If I win the Powerball, I’m going to hire you , salary of course , to be my personal Barista and make my coffee. I’m not into much but I really enjoy coffee.
would you recommend doing any type of dehydrated fruit or frozen fruit, im thinking about when fresh strawberries aren't at peak season if dried or frozen would make a good syrup
or would freezing individual cubes of prepared syrup affect the flavor
Wondering the same thing, could frozen fruit work. Thank you for ways to make strawberry syrup, I want to make homemade strawberry cream Bailey’s
this is awesome.
Would frozen fruit have the same results?
Any recommendations for Green Apple?
I assume you just have to play with the ratio when adding citric acid and other sours?
She used the peels for the orange, so I think for other kinds of citric, sour fruits you would want to use the peels only as well. You wouldn't need to play with the ratios that much, since you're not using the flesh of the fruit which has water content and the acid, you're just using the oil in the skins to flavor the sugar.
I think you'd do green apples in the same way as she did the strawberries. Chop them up into small cubes and let them sit in sugar. Cooking them on stovetop would definitely change the flavor, so I think chopped fruit + sugar in fridge is the better option.
What do you use the syrups for? Ive been a coffee person for at least 20 years and never heard of it. Any specific recepies that you have in mind?
Lattes, mostly. However, if you check out the written article I’ve got linked in the description, you’ll find specific coffee drinks that feature each type of syrup!
so how does one make no sugar syrup?
Morgan can only ambulate laterally and at high velocity.
How does mochas work? Is that also a syrup? If I wanted to make my own at home, do I buy and use dark chocolate + sugar? Do I just melt chunks of milk chocolate into my latte, cos I saw somebody doing that before in a yt short
I make mochas using hot cocoa mix. I use the normal amount of powder and use either hot coffee or hot water and instant coffee. Been doing it for years. It's close enough and easy that it works well for at home.
I wonder (as a type 1 diabetic), can I pull this off with 0 calorie "sugars"
Sugar in a box. That's WOW o_o
I know I'm basically missing the point of the video, but is there a way to put flavours like that into coffee besides sirups? It's not even about the health aspect for me, I just don't like my coffee drinks sweet. And like you said, putting oranges or the likes into it in the form of juice does not seem like a good idea. So, are there ways to do that, or do I have to accept that these kinds of flavour infusions have to be sweet (i.e. sweeter than the fruit on their own)?
Extracts are fairly easy to make for most things. Dunk the ingredient in vodka (this is generally better than everclear, which is higher proof, because you get the water soluble flavours as well as the alcohol soluble. Feel free to modify if you know that the flavours you want are alcohol soluble) for a while, and you will have an extract.
Ideally use organic fruit for such maceration where the peel is normally not eaten. Wouldn't want any chemical on the peel to be part of the syrup.
why is the sugar is stored in a milk jug?
Shes really pretty
I'm diabetic are there any sugar free options?
I have been adding a couple drops of organic vanilla or almond extract to my coffee. I'm pre-diabetic and racing against time to lower carb intake. Ex: "Swedish" Coffee- brew dark roast coffee, grind down a few fennel seeds into a powder with mortar & pestle, toss that in with a dash of cinnamon. Put 2 drops of almond extract into my steamed, unsweetened coconut milk and combine with the spiced coffee. Once in a while I add a pinch of coconut brown sugar as a treat - it doesn't spike blood sugar. This is great cold brewed too in the summer.
^ somehow that combo gives a flavor like chocolate
I also find putting a few fresh sliced strawberries into a separate cup of coconut milk and letting them steep in the fridge overnight has made my matcha latte snappy 😊
I would think using sugar substitutes like monkfruit sweetener in place of regular sugar would work just fine
“Kitchen or gram scale” ok Morgan knows what’s up 👀😂
Hahaha not like THAT
I couldn’t have clicked faster.🎉
Lavender sirop for summer, so délicate🤩!
I don't know why the sugar in a milk carton made me so uncomfortable. But its a much better system then the paper bags that we have where I live.
Calling 2:1 syrup "rich" is ahistorical, and traces back to people misunderstanding Jeffery Morganthaler.
Historically, all syrups were 2:1, because that makes them shelf stable. When older cocktail books call for syrup, they mean 2:1. Morganthaler made his "rich" syrup with more complex sugars, like turbinado and demerara, with that being the "richness", not the ratio.
Fascinating! I was unfamiliar with this history but it certainly makes sense. The more you know. Glad you shared!
For coffee and stuff I guess it doesn't matter quite as much, but if we're talking about more delicate cocktails I'd use a refractometer to measure the brix/sugar content of a syrup. Simply measuring out the ingredients works but you'd be surprised how inaccurate that is. Just a recommendation.
why did i read it as cough syrup and got confused
Someday
Brand new "lean latte"
What method would you recommend for making a mint syrup? Peppermint mochas don't really exist around here but I really want to make one myself lol
Peppermint (notoriously) doesn't do well as a syrup. At least directly. More of the minty flavours will transfer into alcohol, so it does well as an extract. Which you could later use in making a syrup if that's your preference. But if you try to directly shove mint into sugar, it's lacking. Just the chemistry of mint I suppose.
Another cool thing you can do with an extract is mix it with a sugar, leave the liquid to evaporate, and be left with a dry, flavoured sugar. You don't tend to see this as much (as you can't mix it well into cold drinks so a liquid sugar is more versatile), but if you're only mixing into hot drinks it gives you full control over how much dilution you're adding. You see this technique used in a different leafy green plant with lots of terpenes but uuuh, it is a thing.