Hello. I'm working with a recipe that has me using a chinois. It's basically a pumpkin syrup made by heating simple syrup, pumpkin puree, and whole garam masala. After that's done it says i to strain using a chinois. I don't own one of those, and don't really want to spend $30 in order to try this recipe. Can anyone recommend an alternative method of straining this? The actual recipe can be found here: http://www.spiritmag.com/click_this/article/prabu_punch/ Thanks for any advice you can offer!