Making fruit sugars, first batch of using extracts and essences
did not give the strong and intense flavourings I desire.
All left to soak for 3 days in Tupperware and containers with
closed lids so the water juices don't evaporate and the fruit wont go off.
1 cup of granulated white sugar plus various fruits and their juices and pips.
All photo's taken by me using my Canon eos 40d on manual settings and natural lighting.
1 whole orange minus peel and juiced.
Tin of pineapples in syrup as the sugar content in syrup would capture the
stronger flavour of quite a water based fruit.
1 whole grapefruit minus peel and juiced.
2 Kiwi fruits, minus skin and with seeds. Holds flavour and texture.
1 thumb sized piece of ginger, peeled and chopped.
I can of coconut milk
1 200g punnet of fresh cherries, de-stoned and flesh cut up but stones
put back in for extra flavour intensity.
1 whole pomegranate, cut and deseeded. juiced some of the seeds for extra sharpness.