Post #747995 by mikehooker on Mon, Jul 27, 2015 10:15 PM

I don't recall if earlier in this thread someone had made the syrup from scratch using the fresh fruit and I'm too lazy to read back through it all again, but in Sippin Safari I think Jeff states it's hardly worth the effort cuz you get so little juice out of the fruit and it will cost a fortune to squeeze enough to make a syrup, which is why he recommends the frozen pulp. Can anyone attest to the contrary? I'd like to try it that way at some point as a friend of mine has a crazy juicer that will make the labor part of it easier and obviously I'd love to try a batch at it's absolute freshest.

In other news, I just got a bottle of Aunty Lilikoi so I'll be putting that to the test soon.