Fruit Syrup for Swirled Ice Cream Recipe
This recipe creates a versatile fruit syrup, perfect for swirling into homemade ice cream or as a topping. It involves gently cooking fresh fruit with sugar, lemon juice, and aromatics until thickened, then blending and cooling. The result is a vibrant, flavorful concentrate that enhances any dessert with its fruity essence and ideal texture for incorporation.
Equipment
- 1 Medium Saucepan
- 1 Measuring Cups and Spoons
- 1 Whisk or Rubber Spatula
- 1 Blender or Immersion Blender For achieving a smooth syrup
- 1 Fine-mesh Sieve (optional, for ultra-smooth syrup)
Ingredients
Main
- 8 ounces prepared fresh fruit such as pitted cherries, peeled and cored pineapple, trimmed strawberries, or other berries; see note (volume will vary; about 225g)
- 1 ounce lemon juice or other acid, see note (about 2 tablespoons; 30g)
- 6 ounces plain or lightly toasted sugar or semi-refined sugar (about 3/4 cup plus 2 tablespoons; 170g)
- 1/4 teaspoon 1g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/2 teaspoon orange or other aromatics; see note
Instructions
- Prepare your chosen fresh fruit (e.g., pit cherries, peel pineapple, trim strawberries) to the specified weight.
- Combine the prepared fruit, lemon juice, sugar, salt, and desired aromatic (like orange zest) in a medium saucepan.
- Place the saucepan over medium heat, stirring occasionally, until the sugar completely dissolves and the mixture begins to simmer.
- Reduce the heat to low and continue to simmer gently for 15-20 minutes, or until the fruit is very soft and the syrup has thickened slightly.
- Remove the saucepan from the heat and allow the mixture to cool for about 10-15 minutes.
- Carefully transfer the fruit mixture to a blender or use an immersion blender directly in the pot.
- Blend until the syrup is smooth, or to your preferred consistency if you desire small fruit pieces.
- For an exceptionally smooth syrup, pass the blended mixture through a fine-mesh sieve, pressing on the solids.
- Allow the fruit syrup to cool completely to room temperature, then transfer it to an airtight container.
- Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and ready to swirl into ice cream or use as a topping.
Notes
For optimal flavor, always select ripe, in-season fruit. The acid, such as lemon juice, is crucial for brightening the fruit's natural sweetness and preventing the syrup from tasting cloyingly sweet. Consider balancing the type of sugar; lightly toasted sugar can add a subtle caramel note, enhancing deeper fruit flavors. The consistency of your finished syrup is key for swirling; aim for a thick but pourable texture. If a perfectly smooth swirl is desired, strain the syrup through a fine-mesh sieve after blending to remove any solids. Conversely, for a more rustic texture, you can leave some small fruit pieces. Ensure the syrup is fully chilled before incorporating it into ice cream to prevent premature melting.