Clarified Banana and Strawberry Syrup
I've been working on clarifying a number of different fruit syrups for use in stirred and carbonated drinks. Not having access to a Spinzall I've been trying to work out a reliable way to do this with just PectinX and straining.
A lot of recipes suggest just blending the PectinX directly into the fruit syrup and letting it sit for an hour or two. In my experience, at room temperature, this is a bit too slow and unreliable. Holding the syrup at about 120 fahrenheit in a sous vide for about 90 minutes massively speeds up the process and produces a very clear result.
Banana Syrup
300g ripe bananas
200g water
.5 tsp ascorbic acid
2% PectinX
1:1 sugar
Blend the banana, water, ascorbic acid, and PectinX until smooth. Hold in a sous vide at 120F for 90 minutes. Strain through a coffee filter and add equal weight sugar. Blend.
Strawberry Syrup
300g strawberry
300g sugar
2% PectinX
Blend strawberry, sugar, and PectinX until smooth. Hold in a sous vide at 120F for 90 minutes. Strain through a coffee filter overnight.