I have been doing some experimenting with infusing simple syrup. I recently tried a water cure to see how it affects the taste of the syrup
The left is the water cure, the right is uncured
My hope is that the water cure will help curb some of the floral taste that lingers in the background
I have to use the tincture to infuse the syrup so I won't know the taste or potency for a few days
I am recording all my syrup infusions in the hopes one will be good enough to present
Here is an uncured infused simple syrup and raspberry puree being made into sorbet, very little floral taste covered up by lime
The end is a raspberry lime Rickey sorbet, I used perfect sorbet from modernist pantry