In the past I’ve drafted out some recipes on paper that looked amazing, but when I actually made the drink, it was watery and thin. The main reason for the watery cocktail is usually because I forget to account for the water in fruit juices.
One of the ways to solve this problem is to reduce the juice on a stove top to remove the water in the form of steam. As a result the flavor of the juice is much more concentrated, but can have a cooked, and often bitter taste. Here is an easy way to concentrate fruit juice without having to cook it.
This technique could not be easier.
- Freeze the juice solid.
- Place the frozen block of juice in a strainer and allow it to melt at room temperature.
- The flavor and other “stuff” will melt before the water that is present in the ice can melt.
- Cut away the “clear” cap of the ice and set aside. The majority of this clear cap is frozen water.
- Repeat this process until all of the flavor and other “stuff” is melted.
- Freeze the juice for 24 hours to make sure the juice is completely frozen.
- When thawing the juice, make sure there is enough room between the thawed liquid in the bowl and the melting ice so they don’t touch.
- Set a timer to remind you to check the progress. I made my first separation after 45 minutes, but I would recommend checking in every 15 minutes.
I’d love to see some cocktails that are created using this technique. Leave your comments and photos of your amazing cocktails below.