I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or apples) as well as denser and less juicy fruit (such as mangoes and peaches) and also berries at home, so I can use the flavour to make fruit flavouring for tea and other desserts.
The problem I have with simple syrup is, it is far too sweet and ends up with an artificial tasting saccharine flavour. The other problem is, I find cooked fruit makes it more sour and it loses its real fruit flavour, which you then try to compensate for and replace with sugar, making it taste more like fruit flavoured boiled candy. That is why apple pies and applesauce, fruit jams never appeals to me as they taste very fake and sweet.
What I'd really like to avoid is heating it. I can deal with the sugar, as it is usually diluted with other ingredients anyway.
I know you can soak things in alcohol, but the alcohol only disappears if you then cook the final food product. It will remain if I want to use it in non-cooked food, such as add as a syrup to snow cones.
The other way I thought of is to puree the fruit, strain it and am left with the liquid. This would not work for mangoes, peaches and berries which unfortunately, are the fruits I am interested in. I might get a tiny portion of actual liquid from a giant volume of solid fruit. I know that if you suck on a popsicle with only fruit juice, you end up with a block of ice, because you ended up sucking the (concentrated) juice away so all that is left is the water ice. There is a tutorial on Instructables here that reverse engineers and uses this property (of impure water having a lower melting point) to freeze the juice then let it thaw until the juice is liquid but some ice remains, then re-freezing the juice and repeating the process. This is something that can be done at home but I am wondering what other ways there could be that doesn't require constant monitoring and labour intensive.
I say at home, because while factories and shops can get their hands on fruit flavouring and concentrates in bulk, it's hard for a normal person to get it in small quantities. However, surely factories have a way of making the fruit flavouring somehow, because the ice teas, gelato and boiled lollies you buy commercially in general all actually taste like the fruit, and not just of sugar. Wondering how they obtain that flavour and whether we can do that at home, because some of the ice tea that you get in shops actually do taste like real fruit even if you ask for less or no sugar.