Soju was a great idea! I think the syrup would be great on desserts like pancakes, waffles, ice cream or yogurt, but it would also be great in a homemade lemonade, blueberry and lemon is a great flavour combination.
@@melowlw8638 my original comment was glitching so i need to re-reply, but im pretty sure the bingsu ice is made from frozen milk. and yeah theres also the use of condensed milk, like you said. bingsu also uses toppings like mochi, fresh fruit, red bean paste, ice cream, etc. i was under the impression that traditional american (or other) shaved ice was just frozen water and flavored coloring. not completely sure though edit: yeah when you look up american or hawaiian shaved ice, you get pictures of snow cones
I believe bingsu is more similar to Filipino halo halo, shaved ice in a variety of flavours with lots of different sweet toppings like red beans, fruit and often ice cream too.
Mmm I made a cheong with wild strawberries from my yard and limes last week, as I was inspired from one of your videos and omagawd its soooo delicious!! I will definitely keep experimenting with this method and I so enjoy watching all of your videos!!
I love the idea of mixing this with sparkling water to make a refreshing blueberry drink. Maybe also adding a little of this syrup to a smoothie with banana, mango and yogurt.
I made blueberry cheong at one point and my go-to was mixing it with plain yogurt (also homemade). It was absolutely delicious. Probably my favorite cheong for yogurt.
The complexity of that syrup must be devine. I imagine since its not being cooked its just bringing out and highlighting some of the more nuanced flavours
There’s a number of ways you could use it: the simpler uses are either as a topping-ice cream, cakes, pastries and the like-or as a mix-in for drinks (alcoholic or not). However, if you’re feeling up for it, you could use it as a flavoring in baked goods and certain candies, especially in addition to using the blueberry soju.
I live in western canada, have been watching your videos for a while now figured I'd give it a go. Grabbed some fresh crab apples from my neighbors, washed and cheonged them. It's been about a week now and the results are incredible. I have a syrup that tastes like apple pie with a bit of tang. I'm going to do this with every fruit I come across...
Do you talk about gochu jang at all? Is it similar to the fruit jangs you create? I love your channel and my fridge is currently full of like six jars of different flavored syrups atm. 😂💜
My family is doing a "Maker's Christmas" on top of our normal secret santa, where all the gifts have to be made by the person giving them. This channel has given me so many ideas, and I think I'm going to surprise my brother-in-law with full set of berry sauces and the accompanying alcohol. Thank you for the idea, this is such a cool concept.
Have you ever made a poultry dish like roasted duck, roasted chicken, or a roasted goose and paired it with a blueberry sauce? I've heard a roasted pork loin or grilled porkchops can be really good with a blueberry sauce as well. 🤤
Adding it to cold drinks or desserts sounds nice. I can't remember what it's called but I saw this cold dessert that uses these little balls and kinda reminds me of a cold rice pudding. It was paired with mango. The desert was sort of milky/creamy looking. I imagine pouring a teaspoon or two of this with that would be nice...
3 pts cheong, 1 pt port wine; reduce to a thick syrup and drizzle over grilled well seasoned lamb chops.Serve with sides of your choice and sparkling white wine with cheong.
Balance with lime and add to creamy or fatty desserts, waffles, or pancakes. Add half a cup to a combination of a pint of cream whipped, one can sweetened condensed milk and freeze. Add to yogurt with dried coconut or nuts for crunch. Cook down a cup and add spice for a sauce... BBQ? Make chutney by cooking down, adding fruit bits, nuts, cardamom and garam masala.
Everytime I see people filtering stuff like this I am reminded of my college. Doesn't matter how long it takes we just put stuff on buchner funnel on vaccum to filter stuff.
One iof my friends is Polish and he says a traditional Christmas present is fruit preserved in vodka. I know you are of Korean ancestry but would you do that with sake, I know that's Japanese but does Korea have something similar? Love your videos, mate.
Maybe caramalizing or smth? Since there's not a ton you'd probably have to add more sugar so it doesn't just cook until it's gone lmao. Also, if you're not doing anything with the Soju solid remnants you could try caramelizing them
Maybe try it with a hot or iced matcha latte as a syrup. MM!! (and put it in a glass so we can see the colors) Also could use it in a bread pudding as a drizzle... maybe a banana, or a matcha, or a strawberry and blueberry cheong bread pudding. Ez
Drizzle it over lemon pound cake! Or freeze it in an ice cube tray and put the syrupy ice cubes in homemade lemonade, as the ice melts the flavor of your drink changes
Soju was a great idea! I think the syrup would be great on desserts like pancakes, waffles, ice cream or yogurt, but it would also be great in a homemade lemonade, blueberry and lemon is a great flavour combination.
I feel like it would make an amazing shaved ice flavor! Summer time and shaved ice are always a perfect combination 🎉
Bingsu maybe?
@@charliebrown1184arent there kind of the same?? except bingsu sometimes has milk/concentrated milk??
@@melowlw8638
my original comment was glitching so i need to re-reply, but
im pretty sure the bingsu ice is made from frozen milk. and yeah theres also the use of condensed milk, like you said.
bingsu also uses toppings like mochi, fresh fruit, red bean paste, ice cream, etc. i was under the impression that traditional american (or other) shaved ice was just frozen water and flavored coloring. not completely sure though
edit:
yeah when you look up american or hawaiian shaved ice, you get pictures of snow cones
I believe bingsu is more similar to Filipino halo halo, shaved ice in a variety of flavours with lots of different sweet toppings like red beans, fruit and often ice cream too.
Add it to carbonated water. I bet it's delicious on days like today (warm and sunny)!
Add lemon or lime juice to the water before you carbonate it, then add the syrup, game changer
I really admire your resourcefulness not allowing any ingredients to go to waste and always finding cool ways to use them up
Seeing berries that are native to my homeland being grown so far away fills me with immense joy
Blueberry ice cream, or shaved ice. It would also be perfect in tea
Blueberries are awesome. Bring food. Thanks for sharing.
Thanks for explaining how you could tell which ones were sweeter I was confused on the last vid
In a vinaigrette ( balsamic) , with some fresh greens . Thank you for showing us
Cooking it down and making it into a blueberry syrup for some pancakes sounds amazing.
Snow cones, yall. A fantastic syrup demands a fantastic snow cone.
I use my fruit syrup in mojitos. It's been a good summer so far😊
Oof sounds so lovely and refreshing
Lemon ricotta pancakes with that syrup would be amazing.
Make a thicker syrup to fold through creamy ice cream😊
Mmm I made a cheong with wild strawberries from my yard and limes last week, as I was inspired from one of your videos and omagawd its soooo delicious!! I will definitely keep experimenting with this method and I so enjoy watching all of your videos!!
I love the idea of mixing this with sparkling water to make a refreshing blueberry drink. Maybe also adding a little of this syrup to a smoothie with banana, mango and yogurt.
Try making crystal jelly candies with them! Ms. She’s recipe is good
I would LOVE to see that drizzled over icecream or mixed into cheesecake filling.
I made blueberry cheong at one point and my go-to was mixing it with plain yogurt (also homemade). It was absolutely delicious. Probably my favorite cheong for yogurt.
Mix it with yogurt and make popsicles
mixing it with lemonade would make a great blueberry lemonade!
Replace the simple syrup in almost any cocktail with this and it will probably taste really good.
Seems perfect to make a blueberry soda!
I bet it would be amazing on a cheese tart
The complexity of that syrup must be devine. I imagine since its not being cooked its just bringing out and highlighting some of the more nuanced flavours
Bet that would be good in a glaze for baked ham.
Fun fact, you can sort blueberries by size and thus sweetness as well by dumping them in water. The smaller sink and the larger float!
There’s a number of ways you could use it: the simpler uses are either as a topping-ice cream, cakes, pastries and the like-or as a mix-in for drinks (alcoholic or not). However, if you’re feeling up for it, you could use it as a flavoring in baked goods and certain candies, especially in addition to using the blueberry soju.
I live in western canada, have been watching your videos for a while now figured I'd give it a go. Grabbed some fresh crab apples from my neighbors, washed and cheonged them. It's been about a week now and the results are incredible. I have a syrup that tastes like apple pie with a bit of tang. I'm going to do this with every fruit I come across...
That must be amazing with vanilla ice cream
I'd love to see a coconut cream based ice cream done in the style of a boysenberry ripple.
Do you talk about gochu jang at all? Is it similar to the fruit jangs you create? I love your channel and my fridge is currently full of like six jars of different flavored syrups atm. 😂💜
My family is doing a "Maker's Christmas" on top of our normal secret santa, where all the gifts have to be made by the person giving them. This channel has given me so many ideas, and I think I'm going to surprise my brother-in-law with full set of berry sauces and the accompanying alcohol. Thank you for the idea, this is such a cool concept.
Have you ever made a poultry dish like roasted duck, roasted chicken, or a roasted goose and paired it with a blueberry sauce? I've heard a roasted pork loin or grilled porkchops can be really good with a blueberry sauce as well. 🤤
This looks like a great candidate for a syrup, either for desserts or maybe a balsamic vinaigrette. 😮 *the possibilities are endless at this point!*
Balsamic vinaigrette! Yes!!
I think the cheong would be great as the core ingedient of a lovely blueberry clear-jelly cake. :3
use it around the rim on a cocktail and then coat the rim in flaky salt or pulverized rock sugar
Add 1L of Spirytus per 1kg of cheong and keep it in a dry cold room without light acces. Fabulous liquor!!!!
The color of it is beautiful!✨
I’m sure there’s some amazing cocktails you could make with it
Secondary ferment of kombucha! We've been using home made elderflower cordial for ours and it tastes amazing.
Exactly what I've been doing with my syrups :)
Your skin looks really good 🤟
Looks really good. If you have the equipment, you can save time by filtering with a vacuum :)
I put a little distilled liquor in it to make it a little different and then use it to make fizzy soda.
Use the syrup to make a cocktail with the blueberry soju for a ultimate blueberry drink 😂
As an Indian, all I can think about is trying Gola (crushed ice pressed around a popsicle stick and dipped in syrup) with this
That would be so good to mix with carbonated drink. My favorite drink during hot weather.
Yes and definitely the shaved ice would be amazing add some little bits of the fruit leather❤❤❤❤
I'd use it in cocktails🎉
It pairs perfectly with spruce tips maybe for a ice-cream
Lightly sweetened Cream of Rice (cooked with milk and butter), with your fabulous syrup drizzled on top. Delicious breakfast.
This is so satisfying.
Blueberry sour beer would be a sweet way of using this!
Adding it to cold drinks or desserts sounds nice.
I can't remember what it's called but I saw this cold dessert that uses these little balls and kinda reminds me of a cold rice pudding. It was paired with mango.
The desert was sort of milky/creamy looking.
I imagine pouring a teaspoon or two of this with that would be nice...
3 pts cheong, 1 pt port wine; reduce to a thick syrup and drizzle over grilled well seasoned lamb chops.Serve with sides of your choice and sparkling white wine with cheong.
Your videos are very engaging!
Add that to a bunch of fermenting grain in a mash, then run it through a still!
I have harvested black currants yesterday, I am about try to make some syrup
As a mexican, I have absolutely no knowledge on what it could be used for. But I'm very curious to see how it would be with a homemade lemonade
Ooo some sort of crepe dressing sounds like a good use
Soda. Blueberry soda is amazing
Homemade snow cone/shaved ice with it as the syrup!
That would be so so good on a cheesecake
Can you ferment it into an alcoholic beverage?
For hygienic reasons you better cook it!
Could this be added instead of plum extract for kimchi?
This would be a great way to backsweeten a wine/mead! 😋
Soda
I would love to see you make a jello or jelly candy with it or maybe jello shots lol
maybe in some butterfly pea flower tea? I think itd end up being a nice purple color
Balance with lime and add to creamy or fatty desserts, waffles, or pancakes. Add half a cup to a combination of a pint of cream whipped, one can sweetened condensed milk and freeze. Add to yogurt with dried coconut or nuts for crunch. Cook down a cup and add spice for a sauce... BBQ? Make chutney by cooking down, adding fruit bits, nuts, cardamom and garam masala.
Everytime I see people filtering stuff like this I am reminded of my college. Doesn't matter how long it takes we just put stuff on buchner funnel on vaccum to filter stuff.
Have you tried adding a little vanilla to take the sour out of it?
The syrup would be amazing to use to make ice cream or for making a lemonade
You should see if you can get your hands on wild blueberries from Scandinavia. Making a syrup from them would be sick
How do you stop fermentation if you don't want it?
I think last video he said keeping it in the fridge while the sugar draws out the liquid would work!
A cocktail for sure
Make some little hard candies with it! Like jolly ranchers basically
Cocktails. Lots of cocktails
One iof my friends is Polish and he says a traditional Christmas present is fruit preserved in vodka. I know you are of Korean ancestry but would you do that with sake, I know that's Japanese but does Korea have something similar? Love your videos, mate.
Soju is like an atom bomb to your system
2 tbsp syrup ( or more to taste), 1/4 cup heavy cream...1 can cream soda.
And ice
you could reduce it down and make a blueberry cheong syrup.
Epic use of pure bluebs
A blueberry clase azul margarita 🥰😋
Soda water, ice, your fave liquor.
Maybe caramalizing or smth? Since there's not a ton you'd probably have to add more sugar so it doesn't just cook until it's gone lmao.
Also, if you're not doing anything with the Soju solid remnants you could try caramelizing them
Though that actually might take away some of the sour/bitter aspect of the syrup parts, some form of candy/pastry would be cool
Blueberry Matcha!
Reduce and use as a glaze over a blueberry muffin, maybe? Do syrups made this way reduce well?
Maybe try it with a hot or iced matcha latte as a syrup. MM!! (and put it in a glass so we can see the colors) Also could use it in a bread pudding as a drizzle... maybe a banana, or a matcha, or a strawberry and blueberry cheong bread pudding. Ez
An easier way to sort them is to put em in a deeper bow of water and the less ripe ones will sink to the bottom
I think these would make good coffee, and shaved ice syrups.
Yeah, cuz the cheesecloth is so much faster than the coffee filter
Eat it with pancakes. ❤
Waffles 🧇!!!❤❤❤❤❤
Drizzle it over lemon pound cake! Or freeze it in an ice cube tray and put the syrupy ice cubes in homemade lemonade, as the ice melts the flavor of your drink changes
Ice cream topping. Icing for pound cake or top off some angel food cake.
Hmm... Maybe drizzle a bit on a slice of watermelon? Could be good mixed with cream cheese for a puff pastry or tart.
How long will this last in the fridge? ^^
Is the fermentation ok? I had the same happen with lilac cheong
Blueberry Makgeolli, would be nice.