Orange Pineapple Syrup Recipes

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.

Steps:

• Wash jars in hot soapy water. Rinse well.
• Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
• In water bath canner, add water half full.
• Place rack on the canner above the water. Put lid on and heat.
• In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
• Heat moderate heat until hot, add apricots and gently stir until hot.
• Heat seals in a separate saucepan of hot water.
• Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
• Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
• Do this with each jar. I like to load the apricots and top off with hot syrup.
• Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
• and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
• You may also turn them upside down and leave them. They will seal from the pressure also.
• You may freeze the additional syrup in ice cups and add to lemonade or ice tea.

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls

Steps:

• Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
• Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
• Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

Steps:

• Combine oranges and next 6 ingredients in large bowl; toss to combine. Cover and chill at least 1 hour and up to 6 hours.
• Spoon fruit and syrup into bowls. Top each with scoop of sorbet and mint sprigs and serve.
• *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

Steps:

• Fill a glass with ice. Pour orange juice, pineapple juice, and cranberry juice over the ice and stir. Float a splash of grenadine syrup atop the mixture and serve.

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.