Hello team,
How is everyone doing? Hopefully, you are all doing great and ok. Iam Ambrosini. Kibuuka a Mixologist from Uganda and am still a bew member here. I thought of an idea of late and that is making Banana Iced tea, it came to my notice that Ugandan has lots of different kinds of sweet banana’s and not so many people have thought of using them and they natural sweetness and flavours in drinks. This is the reason as to why i was to try out an iced tea made from sweet banana and a syrup. As your dedicated follower, i have been part of the a cocktail innovation team here in Uganda. i wish to request for your expert on this research. Please kindly share with me any recipe, ingredients, mixture, procedure on how i came make my Banana iced tea so flavourful with nice banana aromas and tea, with that nice tea colour from black tea leaves which is failing me abit. I will be so greatful if my humble and sincere request is put under your consideration. Thank you.
It can be difficult to extract flavor from banana and leave all the starch behind. I recommend Dave Arnold’s book “Liquid Intelligence,” where he considers various methods of extracting flavor, including his “justino” process.
Thank you for this advice EvanD and surely let ne look up that book. But i also believe that with the great minds here, some thing can real come up just as i also git that idea of the Banana Iced tea.
I have long intended to making a banana oleo saccharum, in part just to verify that banana peels could work as well as the citrus zests that I love to use that way. Perhaps others who have tried it can weigh in, but in the meantime here’s a recipe:
Craig thx for this information, its so insightful and i think this can help me for more banana flavours.
Craig just to inquire more for the oleo, don’t you add water to yhe sugar and banana peel?? And if u do add what is the the watwr ratio? Thc
I’ve tried making the banana peel oleo-saccharum. It’s stupid easy and works, and no, you do not need to add water because there’s plenty of water in the peels for the sugar to extract. I would not describe the resulting banana character of the syrup as punchy, but it’s pleasant enough.