I did this with blueberries, raspberries, and crushed pecans. 1 week in the fridge, equal parts berries/pecans and sugar. It resulted in a very delicious syrup, though a bit thin. I thickened it with cornstarch over a little heat and then served it on top of vanilla ice cream. Fantastic.
That sounds like a winning combo. I find that when I make cheong the consistency is very similar to maple syrup. It also sound like yours would go great over some pancakes. Thanks for sharing!
I’ve had a Cheong going for over a year now with fresh grapes from my garden. I put too much sugar first time. I just added a new batch in. Tastes good still, good smell, no discoloration or anything. Is it safe to keep this cheong sitting in the fridge for another year with berries still in or do I need to drain it soon since I just put fresh berries in. Hope I explained that well enough. It’s a weird situation 😅
@@Neurodivergent_Gardening once all the sugar is fully dissolved that is when I filter off the fruit as in my experience there is no more flavor left in the fruit to extract. That’s my recommendation but if there is no mold or off flavors it is most likely fine. It sounds like you need to find a good recipe to use it up so you can then make a new fresh batch.
Neet video. I make syrup from fresh blueberries when they come into season and my go to use is just as a sweetener for cocktails and seltzers. Too bad the flavor didn't come through on the granola. That was a unique idea.
I have thought about using it as the sugar source to make naturally carbonated sodas but I have used my cucumber and mint cheong to make cocktails and it is really nice. Thanks for watching!
You can pretty much make it with any fruit from what I have seen. I wonder if you could use it to ferment and make a hard seltzer or use it to make homemade soda. Let me know what you end up trying for fruit and how it turns out!
I would think that would be ok but have never personally tried it as I have a pretty good supply of mason jars on hand. Just make sure it is a wide mouth for easy of getting into it and that has a screw top lid
If fermentation happens there will be some alcohol but I would imagine less then 0.5% abv. When making cheong you are not trying to have it ferment. The idea is that the sugar pulls the liquid and flavor out of the fruit. That is why I placed it in the fridge to be below the temperature that wild yeast could ferment at (68f+)
I did this with blueberries, raspberries, and crushed pecans. 1 week in the fridge, equal parts berries/pecans and sugar. It resulted in a very delicious syrup, though a bit thin. I thickened it with cornstarch over a little heat and then served it on top of vanilla ice cream. Fantastic.
That sounds like a winning combo. I find that when I make cheong the consistency is very similar to maple syrup. It also sound like yours would go great over some pancakes. Thanks for sharing!
I’ve had a Cheong going for over a year now with fresh grapes from my garden. I put too much sugar first time. I just added a new batch in. Tastes good still, good smell, no discoloration or anything. Is it safe to keep this cheong sitting in the fridge for another year with berries still in or do I need to drain it soon since I just put fresh berries in. Hope I explained that well enough. It’s a weird situation 😅
@@Neurodivergent_Gardening once all the sugar is fully dissolved that is when I filter off the fruit as in my experience there is no more flavor left in the fruit to extract. That’s my recommendation but if there is no mold or off flavors it is most likely fine. It sounds like you need to find a good recipe to use it up so you can then make a new fresh batch.
Neet video. I make syrup from fresh blueberries when they come into season and my go to use is just as a sweetener for cocktails and seltzers. Too bad the flavor didn't come through on the granola. That was a unique idea.
I have thought about using it as the sugar source to make naturally carbonated sodas but I have used my cucumber and mint cheong to make cocktails and it is really nice.
Thanks for watching!
Super cool technique, will have to try making this with some fruit I have around!
You can pretty much make it with any fruit from what I have seen. I wonder if you could use it to ferment and make a hard seltzer or use it to make homemade soda.
Let me know what you end up trying for fruit and how it turns out!
appreciate it bro!
Hey Ben!
Can I use a plastic jar for this thing?
I would think that would be ok but have never personally tried it as I have a pretty good supply of mason jars on hand. Just make sure it is a wide mouth for easy of getting into it and that has a screw top lid
@@RecipeswithBen sure.. Thank You so much for the reply..
I'm sure your grandmother use to have a scale, sanitizer and 2 months to make half jard of syrup..😂
i wonder, after the fermentation, is it containt an alcohol in there?
If fermentation happens there will be some alcohol but I would imagine less then 0.5% abv. When making cheong you are not trying to have it ferment. The idea is that the sugar pulls the liquid and flavor out of the fruit. That is why I placed it in the fridge to be below the temperature that wild yeast could ferment at (68f+)
@@RecipeswithBen ah i see. thanks for the answer, maybe I'll try it by myself and measure the alcohol later
I feel like putting it in the fridge might be a mistake. All of the processes slow down when its colder.
it was based on other recommendation to slow fermentation and keep the fresh berry flavor