6 ounces Granulated sugar
3 fluid ounces Water
3 fluid ounces Glucose or corn syrup
12 fluid ounces Lemon, mandarin, orange, passion fruit or pineapple juice, strained
2 teaspoons Pectin
1 fluid ounce Fruit flavored liqueur (optional)
Yield: 20 fluid ounces
1. Cook the sugar, water and glucose or corn syrup to a golden caramel.
2. Meanwhile in a non-reactive saucepan heat the fruit juice to 120°F (49°C) and whisk in the pectin. Bring to a boil.
3. Pour the boiling juice into the caramel; carefully whisk to homogenize and reboil the mixture.
4. Remove from heat and let cool. Add the fruit liqueur, if using.
Yield: 20 fluid ounces
3 fluid ounces Water
3 fluid ounces Glucose or corn syrup
12 fluid ounces Lemon, mandarin, orange, passion fruit or pineapple juice, strained
2 teaspoons Pectin
1 fluid ounce Fruit flavored liqueur (optional)
Yield: 20 fluid ounces
1. Cook the sugar, water and glucose or corn syrup to a golden caramel.
2. Meanwhile in a non-reactive saucepan heat the fruit juice to 120°F (49°C) and whisk in the pectin. Bring to a boil.
3. Pour the boiling juice into the caramel; carefully whisk to homogenize and reboil the mixture.
4. Remove from heat and let cool. Add the fruit liqueur, if using.
Yield: 20 fluid ounces
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