The Secret to Thicker, More Flavorful Syrups

Unlock richer fruit juice for canning and homemade syrups with this easy kitchen trick, only at Hungry Artisan!

Are your homemade fruit syrups and juices turning out thin or watery? If you want thick, flavorful fruit juice for syrups and preserves, the kind that holds its body and keeps flavors bold, try this professional food mill technique: Cold Milling.

What Is Cold Milling?

Cold milling is the process of chilling your cooked fruits in the refrigerator before running them through your food mill. This extra step helps you extract a thicker, more vibrant juice with less separation, perfect for canning, jarring, or turning into gourmet syrups.

Why Cold Milling Works

• Less Separation: Cooling the fruit mixture firms up natural pectins, so less watery juice separates after milling.

• Richer Color & Flavor: Chilling preserves fruit color and keeps aromas fresh, giving your juice a deeper, fresher taste.

• Easier Milling: Cold fruit purée moves more smoothly through the food mill, making it less messy and more efficient.

How to Cold Mill Fruit for Juice & Syrup

1. Cook Your Fruit:
   Simmer berries, apples, peaches, or other fruit until soft.

2. Chill:
   Cool the mixture in the refrigerator until completely cold (1–2 hours or overnight).

3. Mill:
   Run the cold fruit mixture through your food mill using the appropriate disc (fine for juice, coarse for purée).

4. Collect and Use:
   The juice will be thicker and ready for canning, syrup making, or even cocktail bases!

Best Fruits for Cold Milling

• Berries (strawberries, raspberries, blueberries)

• Apples

• Pears

• Plums

• Peaches

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