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Another Thought On Home Blending
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<blockquote data-quote="RSteve" data-source="post: 555219" data-attributes="member: 164"><p><span style="font-size: 18px">That's a recipe for the simple syrup used in cocktails. For a casing, I would start at 1:1 until the sugar is dissolved, then cool in the fridge until cold to the touch. Feel the viscosity, then add boiled and cooled distilled water to a viscosity that will spray easily.</span></p><p><span style="font-size: 18px">When I make sweetened lime juice for making gin gimlets, I add one cup sugar, one cup fresh lime juice, 2 cups water. I boil until reduced to 1.75 cups and is a medium syrup.</span></p></blockquote><p></p>
[QUOTE="RSteve, post: 555219, member: 164"] [SIZE=5]That's a recipe for the simple syrup used in cocktails. For a casing, I would start at 1:1 until the sugar is dissolved, then cool in the fridge until cold to the touch. Feel the viscosity, then add boiled and cooled distilled water to a viscosity that will spray easily. When I make sweetened lime juice for making gin gimlets, I add one cup sugar, one cup fresh lime juice, 2 cups water. I boil until reduced to 1.75 cups and is a medium syrup.[/SIZE] [/QUOTE]
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