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Cherry syrup

Cherry syrup


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The cherries are washed, the seeds are removed. Put the sugar on them and leave for about 24 hours. Stir from time to time to melt the sugar.

When the sugar is completely melted, place the cherries in jars, put syrup and aspirin on top. Close with lids and place in the pantry.

Because there was enough syrup left, I let it boil on a very low heat for 15 minutes.

We crush 2 aspirin tablets and put them in syrup.

We put it so hot in the bottles. I put a knife under the bottle so that it doesn't crack and scatter the goodness of the syrup.

We close the bottles and cover them with something to keep them warm and cool slowly.

It can be consumed with water, but I use it a lot for desserts, for jellies.


Cherry syrup with mint & # 8211 simple recipe

I want to surprise you through the photo, with an object that you will be able to see in the presentation image below the ingredients, a glass straw. This is what the straws for sipping soft drinks looked like, before the plastic ones appeared on the market.
Because I am preparing such a syrup for the first time, I will write the recommendations of Chef Maniac who convinced me to try, through the advice he made public.
You can buy cherries or cherries especially for this purpose,

or as I recommend, but it results in a small amount, I used a part of the syrup at most that remains from the cherries that boil for jam. The juice inevitably self-separates when we remove the seeds and as soon as we put the fruit to boil. If you make only syrup, boil the cherries with seeds (very well washed of course) and then press them through a large diameter sieve. I was telling you that this year the cherries and cherries are full of fruit, because it rained a lot

Unfortunately, I could not see the same thing in apples.

INGREDIENTS
1 liter of juice left by cherries / cherries +
0.5 kg of sugar
fresh mint (about 10 leaves or more) & # 8211 or vanilla stick, cinnamon, or lemon

CHERRY SYRUP + MINT

PREPARATION
1. So, I used the juice left by the cherries when I took out the seeds. I didn't keep cherries in sugar for jam, I prepared according to this recipe. When you put the cherries / cherries to boil, in the first quarter of an hour they will leave a large amount of juice. Well, collect some of this syrup with a polish, after frothing well

and strain it through a sieve. I say part (about half), because there is still room for jam.
2. Boil this syrup with sugar,

until it drops by almost half or you can leave a little more if you use it only for drinks, not for cakes. It will be more fluid after cooling and will dissolve faster in water, otherwise it is thick, slightly gelled.
3. Towards the end, add a small handful of mint leaves (about 10 or more if you want it strong flavored, it will be diluted with water anyway).

4. Then put it in clean, sterilized bottles that close tightly (see HERE how to sterilize bottles and jars).
5. Optionally, you can add preservative (in the amount indicated by the manufacturer) or aspirin. Because it didn't turn out much syrup, and it won't be stored in the pantry for long, I preferred not to add anything to it.
6. Optionally, you can flavor it, to taste, with vanilla or cinnamon instead of mint.
Cherry / cherry syrup, if well bound, can be used as a topping for ice cream, cakes, can be used in creams, or can be used to prepare a delicious very refreshing juice with plain or carbonated water! Pour the syrup and water into the glass to taste and add ice + a few mint leaves or a slice of lamiae.
Gorgeous color, right?
Liv (e) it!


How to pick and dry dandelion flowers for syrup

First of all, it is important to pick dandelion flowers that are completely open. You can break the flowers directly with your fingers, but you can also use scissors to cut their stems.

It is important to break the dandelion petals immediately after harvest, otherwise the flowers will close and the process will be more difficult. Moreover, if you cut the petals when the flowers are closed, there is a risk of small insects getting caught between the petals that you will not notice and that will end up in your syrup. You can also use both your fingers and a pair of scissors to peel off the petals.


Easy to make and super delicious!

SPEND TIME IN THE FAMILY WITH LUCAS BITES!

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Shock syrup for winter, natural homemade syrup & # 8211 simple recipe with little sugar

Shock syrup for winter, natural homemade syrup & # 8211 simple recipe with a little sugar or honey. Shock flower syrup without preservatives. Sugar-free syrup for diabetics. How to make syrup with sweeteners or honey? Homemade syrup recipes. Recipes with shock flowers.

I made this shock syrup from the first shock flowers picked this year. The syrup allows us to preserve the shock-scented inflorescences for the cold season in which we will miss them. In the spring I am shocked very often but, unfortunately, the season is quite short. The shock blossoms in early May and I think no one misses the opportunity to prepare a delicious and refreshing lemonade with shock or shock flowers (the recipe here).

It's just that this shock can't be preserved for the winter. That's why I make more or less sugar shock syrup. The natural syrup from shock flowers can also be made with sweeteners (saccharin, stevia, etc.) or with honey. The only way to keep the syrup is different because the only preservative in the recipe is the sugar itself and when it is missing or too little we have no guarantee that the syrup will not mold. But, I found an ingenious solution to compensate for this shortcoming.

I also recommend the recipe for cold strawberry syrup (raw, without boiling) that lasts well over 2 years in the pantry (see here) or the cherry syrup one (see here).


Natural mint syrup without dyes recipe step by step

Natural mint syrup without dyes recipe step by step. Mint flavored syrup, simple and quick recipe, without dyes or preservatives. How to make homemade syrup? A healthy and tasty natural mint leaf syrup, perfect for hot summer days. How to make mint syrup?

In summer it is very pleasant to prepare a glass of cold homemade syrup with ice cubes. In particular, this mint syrup is extremely refreshing and invigorating. It is not bright green because it does not contain dyes! This is what a homemade natural mint syrup looks like.

For several years now, I have been growing a lot of mint in the garden and it is expanding every year. It became such a big bush that I ended up lying all year. Mint has been known since antiquity for its healing properties, becoming one of the best known medicinal plants. The most common is made mint tea from dried leaves but also syrups, liqueur or lemonade.

In the summer I often make ice cubes in which I also put mint or lemonade leaves with a lot of mint, with or without ginger & # 8211 see the recipe here.

We also have a After Eight cake with mint cream and chocolate & # 8211 an extremely fine combination & # 8211 see the recipe here.

Garden or forest mint can be harvested throughout the summer and this wonderful syrup can be prepared from fresh leaves. From these quantities results approx. 1 liter of mint syrup (in the pictures you can see half a portion). The syrup is concentrated and diluted with water when we consume it.


Similar products

Natural blueberry syrup, Steaua Divina, 250ml

BIO Black Currant Gem, Les Comtes de Provence, 350g

Natural Strawberry Syrup, Steaua Divina, 520 ml

Natural cranberry syrup, Steaua Divina, 250 ml

The fluffiest pancakes, home!


Cranberry Syrup - Therapeutic Indications

Cranberry syrup is a great tonic for children and the elderly, due to its high content of vitamins: Vitamin A, B, C and E. It also contains flavonoids, tannins and glucokinin - a compound that helps reduce blood sugar and addiction of insulin in diabetics. It is a delicious medicine also recommended for pregnant women, people with convalescence or those affected by stress, anemia, avitaminosis or asthenia.

& # 8211 Treats respiratory infections (laryngitis, pharyngitis, canker sores)
& # 8211 Improves vision (especially at night)
& # 8211 Tones the nervous system
& # 8211 Adjuvant in diarrhea, enteritis, indigestion
& # 8211 Helps lower cholesterol
& # 8211 Prevents myocardial infarction
& # 8211 Recommended in atherosclerosis
& # 8211 Protects the walls of blood vessels
& # 8211 Improves blood circulation
& # 8211 Treats hair fragility
& # 8211 Helps in varicose veins and hemorrhoids
& # 8211 Helps to repair damaged skin tissues
& # 8211 Fights urinary tract infections

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Dark chocolate cake and cherries in alcohol

Mix the eggs with the sugar until they become a foam. Add, mixing from the center to the outside, with a spatula (NOT with the mixer, so as not to break the air bubbles) the flour, previously mixed with cocoa, and salt. Place 10 individual 8 cm circles or spread on a tray and bake at 180 degrees Celsius. If you opt for the second option, when the countertop has cooled, cut the base of the cake with an 8 cm circle.


Dandelion syrup (cold version)

Since I was little, I saw in my family's library a book that was highly valued and always put in the vase, namely the book by Maria Treben, the internationally renowned biologist who made me see medicinal plants with different eyes. In her book, she recommends dandelion, with its miraculous effects and its active ingredients, such as the B complex, sterols, flavonoids, zinc and potassium and other minerals. We know that leaves can be used in salads, but what do we do with flowers? Well, you can make dandelion syrup or honey. It helps in relieving several diseases, and in addition has a role in purifying the body:

  • liver or biliary disorders
  • rheumatic pains
  • arthritis
  • blood purification
  • detoxification of the liver and kidneys

Personally, we use the leaves in green juices or salads, but we prefer dandelion syrup and we made several options, the one by boiling with raw sugar, which also lasts in winter, the recipe recommended in Maria Treben's book, as well as the one by pressing cold. I present the cold version below, because everyone knows about boiling.

Cold dandelion syrup

  • Servings: 10
  • Duration: 10 mins
  • Difficulty: easy

Ingredient:

  • 500 g dandelion flowers
  • 1 good hand of fresh nettle
  • 1 good hand of axes (optional)
  • 500 g of liquid honey
  • grated juice and peel from 2 organic lemons

Dandelion flowers are collected from an unpolluted area, not from the side of the road, where they are full of dust and pollutants from vehicles. They are harvested after they have blossomed and immediately after harvesting, they are soaked, otherwise they will close if they cool down, even when they are harvested. Nettle is recommended to enhance the properties of the syrup, and we put the axes because we found them and bring an extra flavor, but it is not mandatory. If you do not have organic lemons, use only commercial lemon juice.

Cover the ingredients with honey and mix with a wooden spoon. It is left to soak for 14-18 days, in a glass jar. Once or twice a day, shake the jar. After maceration, filter and store the syrup in small bottles in the refrigerator for a month.

Below I am picking dandelions, in a place dear to my soul, the village of Pelisor in Sibiu County, where we spend most of our time for our new project that you can read about here. The basket was full until the end, I gathered about 1 kg of wonderful dandelion flowers, axes and nettle tips.

In the orchard of the parochial house in Magarei, after picking a basket of dandelions to make syrup.



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