Syrups ccccamp2019

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Kinkan harveset.
Kinkan cleaned.
Kinkan cut.
Kinkan mixed with sugar.

Home made syrups are great thing to have around, they are very easy to make so nice topic for a workshop. The method which we will use is based on preparation of traditional maesil syrup (매실청) which I learned during my life in Korea. We will apply it to a variety of fruits which we can get for decent price around the camp ground or even better if we can harvest some. We will get 1-3 l wide mouth swing top jars for you, which I find best for these experiments. As for sugar we will go for light brown or white sugars, both in bio/organic qualities. There will be a workshop manuals handed to everyone and by the end of the workshop you will leave with a jar of your own which will in time turn into a lovely syrup. This workshop is donation based no one turned away for lack of funds. Please do keep in mind that there will be quite some investment into the jars, fruits and sugars so I do believe at least in covering the workshop costs. We will be also talking about some specialties like breaking down of toxins if for example plums with stones are used. Other topics will include usage of the pressed fruits after harvesting the syrups etc. All in all this workshop will be something new to most of you and it is highly recommended for "sweet tooth enthusiasts". Of course we will be doing some tasting of home made syrups like lemon, rhubarb, elderflower etc. In the evening these syrups will be used for preparing variety of cocktails at our fhb bar.