Os - the March/April issue of Zymurgy (AHA magazine) has recipes for three syrups. Rasberry, Woodruff, and Lemon. I can scan in the pages tomorrow, as I cannot seem to be able to print it from online, adn you need to log in to view the archives.
Bill
I would be curious to see a side by side with a randalled berliner.
Couldn't wait, so I just copied them down. Here they are, along with a note possibly regarding the tannic/astringent aspect of your syrup Stakem.
Waldmeistersirup (Woodruff Syrup)
Ingredients
2 cups water
1.5 cups sugar
1/4 teaspoon lemon juice
1 generous cup fresh woodruf sprigs/flowers
In a small saucepan mix water and sugar over median heat until all sugar has dissolved. Remove from heat and add lemon juice and woodruff. Bruise the woodruff gently by pressing against the pan with a spoon. Return to burner and bring to a boil. Reduce heat and let simmer for 15 minutes. Remove from heat, cover, and chill for 24 hours. Then strain into storage/serving container.
* note woodruff can be potential hazardous if ingested at high levels due to the toxicity of coumarin, the organic chemical compound that gives woodruff its sweet smell. Drugs.com recommends 3 to 3.5 grams of fresh woodruff per liter of liquid beverage, and should be avoided altogether if pregnant or lactating. Large amounts will also lend the syrup an unpleasant medicinal flavor.
ISO
next time.
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