This recipe gives the ways to effectively turn any high moisture fruit to a thick syrup that can be added as a topping to icecreams. Removing the moisture from fruits like cherries, peeled and cored pineapple, strawberries, and other berries prevent the sauce from turning to ice when frozen. Thus the flavor is improved by acidic fruits like lemon. Water infused with aromatic ingredients like orange blossom prevents the loss of flavor that may result from freezing.
Key Takeaways:
“With this technique, any high-moisture fruit can be made into a thick and gooey syrup to ripple through your favorite ice cream.”
Read more: https://www.seriouseats.com/recipes/2018/08/fruit-syrup-for-swirled-ice-cream.html