Elevated risk
Steam-extracted fruit juice
Clear juice that a stacked steam juicer draws out of ripe fruit by steam alone, without crushing it. It is the base for jelly, syrup or cordial and still needs its own keeping step.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All drinks99
Fermented beverages86
Fermented fruit and fruit-derived foods6
Fruit preserves3
Cereal, grain, root and starch fermentations2
Koji, mold starters and mold-ripened ferments2
Fermented beverages86Fermented fruit and fruit-derived foods6Fruit preserves3Cereal, grain, root and starch fermentations2Koji, mold starters and mold-ripened ferments2Filtered to
Recipes
Herb, flower and fruit cordial syrups
Sugar syrups flavoured by holding botanicals, sugar and water in sealed bags in a 135°F (57°C) water bath for an hour, then cooling and refrigerating; several can share one bath.
Aam panna
Aam panna is a tart Indian summer drink made by cooking unripe green mango until its flesh softens, then blending the pulp with sweetener, salt and spices and diluting it with water.