Comments on: MxMo XXXVI: A Spoonful of Sugar

By: Marleigh

Marleigh — Tue, 17 Feb 2009 18:45:17 +0000

Their beans are really great. Fresh vanilla is such an awesome ingredient, it’s hard to beat. I’ll give steeping the vanilla longer a shot, though I can’t imagine letting the ginger sit any longer. The syrup I have is super spicy and flavorful, though that may just have been the ginger I used.

By: Rick

Rick — Tue, 17 Feb 2009 14:52:12 +0000

Marleigh,

Good to see more orders from Vanilla Products USA on ebay. I just ordered a 1/2lb of their Grade A Madagascar beans, which came with a free 1/4lb of Tahitian. It will be interesting to compare.

With your ginger and vanilla syrups, I’ve found that letting them steep overnight will give you a much more intense and rich flavor. Also, if you make sure your sugar to “other” ratio is 2:1, you can probably omit any booze preservative. The large amount of sugar does lots more for improving shelf-life. Not that a little brandy in your orgeat is a bad thing…

By: Marleigh

Marleigh — Mon, 16 Feb 2009 22:34:44 +0000

Thanks Tiare! I generally eat all the fresh pomegranates I buy, so I’ve never tried making it from scratch. I have used other brands of pomegranate, though, and the POM makes a really tart, refreshing, “bright” flavored grenadine.

By: Tiare

Tiare — Mon, 16 Feb 2009 22:31:02 +0000

Fantastically inspiring post Marleigh!

Since we dont have POM here i have never tried it so i use fresh pomegranate in my grenadine, but i`m curious how it is made with POM.

You really have been creative here, wonderful pics as well.

Tiare