After you have placed the rinsed palm berries in a pot and covered with water (at least 1 or 2 inches over the berries), place on medium high heat. Bring to a boil, then turn the heat down to a simmer. (If at any time before the boil, water drops below the top berries, add just enough additional water to keep berries covered.) Let berries simmer for at least one hour or until the liquid thickens. White foam will congregate on the top and should be removed as it forms. Thicker than water, but not as thick as a syrup. The berries can sit longer than an hour, if thickness isn't where you want it.
When the liquid is at the desired thickness, allow to cool in the pot....berries and all. (Berries will be TOO HOT to handle at this point.) When sufficiently cooled, strain liquid and place in a clean container. The liquid may be frozen until ready to use. However, remember to leave sufficient space at the top of your container to allow for expansion during freezing.
Recipes will follow in additional postings.
NOTE- BEFORE YOU COOK UP ANY PALM BERRIES, MAKE SURE THEY ARE EDIBLE. FOR EXAMPLE, QUEEN AND CHRISTMAS PALM BERRIES ARE GOOD, BUT THOSE NICE, BIG FOX PALM BERRIES ARE TOXIC!!! DO YOUR RESEARCH!
Pour into CLEAN container, leaving sufficient space at the top for expansion if freezing.
Cool and drain.
White foam can easily be skimmed off using a spoon.
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