180 ML IN OUNCES RECIPES

Steps:

• If you want to do the math yourself - here is the formula: Multiply the number of ounces by 0.125 which is the number of cups per ounce. For example 16 oz.x 0.125=2 cups
• Divide the value in grams by 28, which is the number of grams per ounce, to find the number of ounces. For example 168 grams divide by 28= about 6 oz. 6 oz. x 0.125=0.75 cups or 3/4 cup.

Steps:

• Step 1: In a large bowl, combine 1 heaping tablespoon baking soda with 2 quarts cold water. Add the fruit to the solution so it is fully sumberged, then remove it, rub it well with a soft cloth to clean it and transfer to a separate large bowl filled with ice water. Let the fruit stand for 30 minutes to firm up.
• Step 2: Slice the fruit into 1-inch (2.5 cm) wedges (remove the cores, stems, and pits); you should end up with about 11/2 pounds (700 grams) cut fruit. If you’re using fruits that might turn brown (such as apples, pears, quince, etc.), drop them in a bowl filled with a mixture of 90 percent water to 10 percent lemon juice as you slice them.
• Step 3: Layer some of the fruit in a roughly 1-quart jar with a tight-fitting lid, then sprinkle with sugar. Continue to layer the fruit and sugar until the jar is filled, leaving at least 1½ inches of headroom at the top of the jar.
• Step 4: Seal the jar tightly and let it stand on the counter until a syrup has formed and the fruit has softened and slumped slightly, 1 to 3 days, depending on the temperature of your kitchen; the sugar will dissolve more with each passing day. Open the jars daily to release any built-up pressure from fermentation, and also to check the progress of the fruit. This is the critical juncture; once you detect an aroma that is the essence of the fruit with a drop of sourness and acidity — sort of like cider — that is the time to decide if you want to let it ferment longer so it becomes more tart, or refrigerate the jar to slow fermentation. You can also dip a spoon in to taste the syrup, which will give you a good indication of what’s going on in the jar.
• Step 5: When you are happy with the flavor of the fruit, transfer the jar to the refrigerator. Use the fermented fruit and its syrup within 2 weeks.
• Step 1: Place the spices or chiles in a clean 6-ounce (180 ml) jar with a tight-fitting lid, leaving about an inch of headroom.
• Step 2: Carefully pour the simple syrup on top of the spices or chiles, making sure the spices or chiles are completely covered.
• Step 3: Seal the jar tightly and rinse the outside with warm water to remove any sticky syrup; dry.
• Step 4: Let stand at room temperature for at least 1 week before using, adding more simple syrup to cover the spices or chiles as they absorb the liquid, so the flavors really infuse into the syrup. The spices or chiles will keep at room temperature for at least a year. (If you’re going on a trip and your house will be left warm without air-conditioning while you’re gone, pop the jars in the refrigerator until you return.)
• Step 1: Combine the sugar and water in a small saucepan and bring to a low boil over medium heat, stirring occasionally.
• Step 2: Boil just until the sugar has dissolved, then reduce the heat to very low and simmer for 1 to 2 minutes.
• Step 3: Let cool completely, then transfer to an airtight container and store in the refrigerator until ready to use.
• Step 1: Put the ice cubes in a glass. Add the peach slices and syrup. Add the pink peppercorns and syrup.
• Step 2: Pour the seltzer and garnish with the basil leaves.