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Mexico-born pastry chef Fany Gerson, author Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas and My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages and Frozen Treats, evokes the flavors of home with this deep red syrup.
2 lb. ripe plums
1 cup granulated sugar
1½ cups water
1 pint fresh raspberries
Pinch of salt
1 Tbsp. fresh lemon juice
Shaved ice
Cut plums into quarters, discarding the pits, and place in a pot with sugar and 1 1/2 cups water. Bring to a boil over high heat, then turn heat to low and simmer 10 to 15 minutes, until the plums are tender. Let cool at least 30 minutes, then add the raspberries and purée in a blender. Add the salt and lemon juice, blending until smooth. Strain and discard the solids and refrigerate syrup until completely chilled, at least 2 hours.
Pour about 1/2 cup syrup over 1 cup shaved ice. (Alternatively, if you have an ice shaver, you may freeze syrup into cubes or a block, then put the flavored ice through a shaver.) Serves 8 to 10.
Fany Gerson, La Newyorkina, New York City
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Lime zest cuts through the rich, thick coconut cream for a bright yet milky shaved ice treat. Real coconut cream is widely available at Asian supermarkets.
1 cup real coconut cream
1/2 cup fresh lime juice
1/2 cup rich simple syrup (2:1 sugar to water)
Zest of ½ a lime
Shaved ice
Combine the coconut cream, lime juice, simple syrup and lime zest, stirring well. Overfill a small cup or dish with shaved ice and drizzle generously with the coconut-lime syrup. Serves 8.
Maureen Norton, Fresh Snow, Portland, Oregon
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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A chocolate soda that at once tastes decadent and refreshing, thanks to an added pop of acid phosphate.
1 tsp. acid phosphate
8 oz. club soda
2 oz. chocolate syrup (see below)
Tools: barspoon
Glass: highball
Garnish: fresh strawberry, optional
Pour the acid phosphate and the soda water into a chilled glass and slowly add the chocolate syrup to avoid spilling over. Stir gently to combine and garnish.
Chocolate Syrup
1 oz. unsweetened cocoa powder
3 cups sugar
2 cups water
3/4 tsp. vanilla extract
1/2 drop cinnamon oil
Combine cocoa powder, sugar and water in a large saucepan and bring to a boil over medium-high heat, while stirring. Continue stirring and let boil for three minutes. Let cool to room temperature, then add vanilla and cinnamon oil. Stir to combine and funnel into a clean glass jar. Keep refrigerated and use within one month.
Adapted from Darcy O’Neil’s Fix the Pumps
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Read more about phosphates and the soda fountains that are using them in "Fizzy Business" from the July/August 2011 issue.
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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©istockphoto.com/Matka Wariatka
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Our May/June 2012 issue highlights 50 of our favorite Drinks of the Moment, and among our picks are drinking vinegars. A sharp, tangy infusion of fruit, vinegar and sugar, drinking vinegars (aka shrubs) can trace their roots back to American colonial days, though regions across the globe from the Middle East to Asia have all at one point offered their own interpretations. With a snap of fresh fruit flavor, drinking vinegars offer the ultimate thirst-quenching refreshment, and they’re versatile, adding a tanginess to alcohol-free sodas and cocktails. The category hit an all-time high in popularity last summer when award-winning chef Andy Ricker released Pok Pok’s line of Som drinking vinegars, but they’re also surprisingly simple to whip up at home, and with ingredients you probably already have on hand. Some methods call for cooking a syrup, but we like how the freshness of fruit stays in the forefront with the following steep-and-refrigerate method.
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Ingredients
2 cups fresh, whole berries (frozen also works)
2 cups vinegar (we like using Champagne or apple cider vinegar, though distilled white vinegar may be substituted in a pinch)
1 1/2 cups granulated sugar, or more, to taste
Tools
Large glass jar with lid
Cheesecloth
Funnel
Clean glass bottle
Combine the fruit and vinegar in a large jar, tightly screw on the lid and shake vigorously for 10 seconds. Let infuse for one week at room temperature, shaking daily. Strain the juice through a double layer of cheesecloth and funnel into a clean glass bottle. Add sugar and shake to combine. Refrigerate for one week before using, shaking daily until sugar has fully dissolved.
To dilute in a drink, add one ounce (or more, depending on taste) to five ounces of soda water. Serve over ice.
Following the method outlined above, you can experiment with these other flavor combinations:
Blackberry + fresh thyme
Cucumber + mint + honey
Cherry + vanilla bean + maple syrup
Ginger + Demerara sugar
Apple + agave
Strawberry + basil
Click here for a pineapple-rosemary shrub recipe and a cocktail that puts it to delicious use.
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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We’re wild for this old-fashioned, cherry-flecked phosphate.
1 1/2 oz. wild cherry syrup (see below)
1 tsp. acid phosphate
6 oz. club soda
Tools: barspoon
Glass: highball
Pour the cherry syrup and acid phosphate in the bottom of a chilled glass. Slowly add chilled club soda and stir gently to combine.
Wild Cherry Syrup
1 oz. cherry bark
4 oz. cherry juice
1 oz. glycerin
8 oz. water
1 1/4 cups sugar
Mix the glycerin with 4 ounces of water, add to the bark and let steep for 24 hours. Strain liquid into a clean glass jar. Cover the bark with 4 ounces of warm water, and let steep for 1 hour. Strain this liquid into the jar with the liquid from the first steep. Add cherry juice and additional water as need to measure 12 ounces of liquid. Add sugar and stir until dissolved.
Adapted from Darcy O’Neil’s Fix the Pumps
TAGS:
Read more about phosphates and the soda fountains that are using them in "Fizzy Business" from the July/August 2011 issue.
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