RossClement
Apr 23rd, 2008, 09:45 AM
I would like to make my own fruit syrups for making soft drinks. The simplest recipes I've found are those on "The Foody" website. E.g. this one:
http://thefoody.com/drinks/strawberrysyrup.html
However, all their fruit syrup recipes (including the blackberry one which I'd like to try in season) say to leave the mashed fruit, covered, in a cool dark place for 2-3 days. Is this really safe? Wouldn't the fruit start to "ferment"?
http://thefoody.com/drinks/strawberrysyrup.html
However, all their fruit syrup recipes (including the blackberry one which I'd like to try in season) say to leave the mashed fruit, covered, in a cool dark place for 2-3 days. Is this really safe? Wouldn't the fruit start to "ferment"?