otherrecipes

In a blender or food processor, combine 1 cup of granulated sugar, ½ cup of thinly sliced kumquats, ¼ cup of water, 2 tablespoons of lime juice, and 1½ tablespoons of lemon juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover, and refrigerate for 24 hours. Strain through a fine-mesh sieve.

Strip the zest from 12 limes, reserving the zest, then juice the limes. Weigh the lime juice and measure an equal amount of sugar (by weight). In a nonreactive container, combine the lime juice and sugar and stir until the sugar is dissolved. Stir in the lime zest and taste.

100 ml lime juice, 150 ml water, 100 g sugar, 6-10 mint sprigs, 3 g lime peels, 4 g citric acid, 2 g malic acid, 1 pod cardamom seeds, 0.7 g agar Clarify: blend all the ingredients in a blender. Pour 90 ml of this mixture into a pot and add agar-agar. Place on medium high heat and stir. When agar-agar is fully dissolved, slowly add in the rest of the mixture, whisking constantly. Let the mixture cool in a freezer or an ice bath to solidify before you filter it through a cheesecloth or a muslin.

500 g granny smith apples, 220 g sugar snap peas, blend to puree, strain. Add 0.25% pectinex by weight (1.75g per 655 g juice) blend again, let sit for 45 minutes. filter again through coffee filter ratios: 125 g juice 35g sugar 25.0% 3g malic acid 2.50% 1g citric acid 0.75%