Batches
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Raspberry Syrup: - Make a 2:1 Sugar Syrup - For every 100ml of syrup add 10g of freeze-dried raspberries. - Blend with stick blender and strain into measuring jug - Add 50% of volume 1:1 Sugar syrup |
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Coco Rosez - 1 Can (400ml) Full Fat coconut milk - 178g Sugar - Pinch of Salt Heat over the stove, constantly stirring until sugar is dissolved. - For every 60ml of Coco Rosez add 5ml of Coconut Monin |
Raspberry Syrup:
Ingredients:
2:1 Sugar Syrup (2 parts sugar, 1 part water)
freeze-dried raspberries
1:1 Sugar syrup (equal parts sugar and water)
Instructions:
Prepare the 2:1 Sugar Syrup by combining sugar with boiling water and stirring until fully dissolved.
Combine the freeze-dried raspberries (10g to every 100ml of syrup) and the 2:1 Sugar Syrup. Blend until smooth.
Strain the raspberry mixture into a measuring jug to remove any solids.
Add 50% of the volume with 1:1 Sugar Syrup to the strained raspberry mixture and mix well.
Coco Rosez:
Ingredients:
1 Can (400ml) Full-Fat coconut milk
178g Sugar
Pinch of Salt
Coconut Monin
Instructions:
In a saucepan, combine the full-fat coconut milk, sugar, and a pinch of salt.
Heat the mixture on the stove over medium heat, stirring constantly, until the sugar is completely dissolved.
Once the sugar is dissolved, remove the saucepan from the heat and let the mixture cool.
Once the coconut mixture is cooled, stir in 5ml of Coconut Monin for every 60ml of Coco Rosez.