Start of Entry
Welcome back, culinary nomads! Today, we’re diving into a recipe that’s so simple it practically makes itself. With minimal effort and maximum flair, this creation is bound to impress. We’re talking about Colombian Cascara No-Cook Simple Syrup—the kind of syrup that’ll elevate everything from cocktails and mocktails to cold brews, seltzers, and smoothies. And if it doesn’t? Well, at least you can say you gave it a shot!
What’s the Deal with Cascara?
Before we roll up our sleeves and get into the nitty-gritty, let’s chat about this magical ingredient: Cascara Coffee Fruit. What’s that, you ask? Only the coolest byproduct of coffee production that most people have never heard of—yet! Seriously, it’s like finding out your favorite band has a hidden gem album you never knew existed.
Cascara is the dried husk of coffee cherries, packed with antioxidants and a sweet, fruity flavor that’s just begging to be added to your life. Think of it as the underdog of the coffee world—ready to make a comeback, one cup at a time. And by the way, it’s great for the planet too, helping reduce waste in the coffee industry. So really, you’re not just making a syrup; you’re saving the world one sip at a time.
Let’s Get to the Good Stuff: The Recipe
Alright, let’s whip up this syrup and showcase your impressive skills to anyone who dares to challenge your kitchen prowess.
Ingredients:
- 1 cup / 11 oz water (preferably filtered, because no one wants to drink tap water and say, "Mmm, delicious!")
- 8 oz of granulated sugar or 3/4 cup raw honey (Choose your path: Be a sweet enthusiast and go for the full 8 oz, or just a touch with the honey! You can add a little sweetness, or a lot, depending on how much you want to channel your inner dessert fanatic. Or skip the sweetener altogether and embrace your sugar-free destiny—your syrup, your rules!)
- 1 oz of Cascara Coffee Fruit (because you deserve to be fancy)
Equipment:
- Strainer (to save you from chunky disasters)
- Scale, liquid and dry measuring cups (because we all know precision is key)
- Plastic storage bottle (or whatever vessel you have lying around—hey, no judgment here!)
The Process: Shake, Rattle, and Roll
- Mix the 11 oz of water with 1 oz of Cascara Coffee Fruit in your chosen vessel.
- Shake it like you mean it! Pretend you’re at a Colombian fiesta. (Extra points for salsa moves!)
- Let it infuse in the refrigerator for 12-24 hours. Yes, patience is a virtue—don’t rush this masterpiece!
- Strain the Cascara and save the remnants for composting. Mother Nature will thank you.
- Add your sweetener of choice—8 oz of granulated sugar or 3/4 cup of raw honey—to that infused water. Here’s where you get to shine: Want it sweeter? Go big! Want it sugar-free? Easy—just skip the sweetener entirely! This is your syrup, so let your palate take center stage.
- Shake like you’re trying to impress your imaginary friends. Keep shaking until the sugar or honey dissolves (you might need a few extra rounds).
- Pop it in the fridge when you’re done, and pat yourself on the back for a job well done.
