I'm trying to play around with various freshly squeezed juices to use as sweeteners in various recipes. I do apple and pomegranate frequently, and I've seen citrus used frequently, and grape syrup, too. One thing i'm interested in right now is which juices concentrate down to sweetness without a lot of flavor remaining of the original fruit, and which juices retain more of the flavor of the fruit. Have any favorites fruits juices that you cook into concentrate? And is there anyway to concentrate a juice OTHER than boiling or simmering? That's the only method I know of.