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Chef: Patrick | |||
* How to achieve 85C water without a thermometer: | * How to achieve 85C water without a thermometer: | ||
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* 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | * 1 tbsp (~6 gram) per cup -> 288 gram Mate for 48 cups | ||
* 35 g ginger (all we had left) | * 35 g ginger (all we had left) | ||
* Zest and lemon from 2 lemons (medium size) | |||
* 173g of Xylidol | |||
* 139g of invert sugar | |||
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Process: | |||
# Boil ginger and lemon for 30 minutes | |||
# Bring mash from boil to 185 fahrenheit | |||
# Add mate | |||
# Steep for 10 minutes at 175 fahrenheit | |||
# Strain through coffee filter and tea strainer | |||
# Add lemon juice. | |||
# Added and stirred in Xylidol | |||
# Add and stir in invert sugar. | |||
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