"Gunther Anderson" > wrote in message
...
> Von Fourche wrote:
>
> [...]
>
> > Ok, I know how to bring water to a boil (when it all bubbles) but
what
> > does it mean to simmer and then skim it? After it boils then how do I
go
> > about simmering it and skimming it?
>
> Simmer is just a very low boil. So you stir in your sugar when it's
> fully boiling, and then lower the heat so you have smaller and much less
> energetic bubbles. As for skimming it, there's probably a thin film of
> crystallized sugar on the top. Use a big cooking spoon to remove it.
>
> > Also, do stores even sell gomme syrup for drinks?
> >
> > Is there a better way to make this syrup?
> >
> > Thanks for the info and help!
>
> Don't sweat the details. Boiling water and sugar doesn't need to be
> perfect. For liqueurs, I simply put the sugar and water in a sauce pan
> and turn on the heat. The water won't truly boil until all the sugar
> has dissolved. When it's boiling (and clear), I turn off the heat, let
> it cool, and use it. No simmering, no skimming. Your thin film is just
> sugar, so (a) it will re-form every time your syrup is exposed to air,
> and (b) it'll dissolve happily into whatever you mix it with.
>
> I've never run into the word gomme before, though. Just "Simply syrup".
> You can also go 1-to-1 sugar to water for some other recipes.
>
> Gunther Anderson



Thanks for the info!

Another question - how important is it to use fresh squeezed lime
compared to lime in a bottle like a bottle of "Real Lime" found in grocery
stores? Will the lime taste the same in a tropical drink?