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Cherry syrup

Cherry syrup

This year was with cherries, a year with, a year without, with nature you don't put, but you put when you have something to put and we don't make chicken soup but just a cherry syrup. Ready with the philosophy to get to work, that is: climb in the cherry, pick the cherries of your choice, hollow out the seeds (here we had a great help, that's why we got better and worse). I made cherries for cakes and because they were very juicy and left a lot of juice, I said that some syrup also works. 3 kg of cherries (weighed with seeds), removed the seeds, 1.5 kg of sugar left over from another, I used the excess juice for the syrup, I had the juice from 3 servings, ie 9 kg of cherries and 4.5 kg of sugar, about 4 l of juice.


Search words "cherry syrup"

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Cherries in their own syrup, ideal for cakes and pies

If you want to keep the unique aroma of sweet and sour cherries for the winter, this is the perfect recipe. The cherries preserved in this way can be used for cakes, pies, tarts and cakes, but they can also be enjoyed with some homemade biscuits as a quick dessert.

The recipe for cherries in syrup is simple and quick to prepare:

Necessary ingredients cherries in syrup

How to prepare cherries in their own syrup

Step 1: Choose the most beautiful cherries, wash them well and remove the seeds.

Step 2: Place them in a bowl and pour the sugar over them.

Step 3: Let the cherries sit like this in the kitchen until the next day when they leave the syrup.
Be sure to prepare sterilized jars and lids.

Step 4: Fill the jars, previously sterilized, with cherries, over which you add the syrup.

Step 5: Put the jars in a saucepan, as many as they fit, and boil them in water for 10 minutes. Preferably put a towel on the bottom of the bowl to make the operation safer.

Step 6: Screw on the lids and place the jars face down, then cover them with a duvet.

Step 7: After they have cooled, the cherries in the syrup are ready to sit in a cool place for the winter.


Cold Cherry Syrup

Cold Cherry Syrup

For today we present Cherry syrup as we have been preparing it for years and we have never failed with this syrup. Where else do you put it as preparation Cherry syrup I shoot two rabbits at once & # 8230. Cherry what do I use them for CAKE and cherry syrup. I don't need to turn on the stove at all, the whole process is done cold & # 8230. Maybe you're interested too Cold Preserved Cherry Recipe & # 8230 I go straight to Cherry syrup, I won't talk to you anymore and I'll give you the quantities I used for this recipe.

Ingredient Syrup from Visine la Rece :

10 kg pitted cherries
8 kg of sugar (for each kilogram of fruit put 800 g of sugar)
1 tablespoon salicylic or preservative powder (you can give it up. )

Preparation of Cold Cherry Syrup :

Wash the cherries in cold water and then clean them of the tails and remove the seeds. Place the cherries in a larger bowl, put the sugar and salicyl on top (YOU CAN GIVE UP to preservative dust if you do not want to use. ), mix gently and leave in a cool place until the sugar melts.
It melted for me in 24 hours. Meanwhile, stir in the cherries from time to time, taking care not to crush them. After the sugar is melted, place the cherries in jars and strain the syrup and pour into bottles. Close the bottles with airtight lids and place them in the pantry.

Cold Cherry Syrup

You agree with me that it is a super easy way to get canned syrup and cherries. I say it's the fastest way to get cherry syrup. And not only will we have syrup but also good cherries for cakes or cherry sorbet. I recommend you try Peacock Eye Cake in which cherries are the main stars along with walnuts. Another variant of this cake would be the combination with poppy seeds and cherries, as good as the one with walnuts.


Ingredients syrup of fir, pine or spruce buds

  • 250 grams of fir buds (a bowl with a volume of 1 liter)
  • 1 liter of water
  • 1 kg. of sugar
  • 1 large lemon & # 8211 juice well squeezed and optional and a little peel

How to prepare fir bud syrup

Harvesting and washing buds

1. Fir buds are very light, so they will occupy a relatively large volume. When picking them, be careful not to break many buds on the same branch, this will negatively affect the further development and appearance of the tree.

2. Once harvested, fill the sink (or large bowl) with cold water. Add the buds and shake gently, running your hand through them. Buds float on the surface of the water, dust and other dirt particles will fall to the bottom. Collect the buds and put them in a strainer, empty the sink, rinse it and repeat the procedure described twice more. Spread paper towels on top and spread the buds on them. Squeeze them well. Once well whipped, if you do not want to prepare the syrup immediately, they can be stored in the freezer until you use them. From these fir buds can be made tea, not just syrup.

Preparation of the syrup

3. Put the fir buds in a pot (about 3 liters) and add 1 liter of water. They float, as I said before, but if they are lightly pressed, the water should cover about 2-3 fingers. Cover the pot with the lid and leave the fir buds in cold water for 4 hours. During this time, the buds will hydrate and a good part of the beneficial substances they contain will pass through water, through osmosis.

4. After the hydration time has elapsed, put the pot on medium heat and bring the liquid to a boil. When it boils, cover the pot with the lid and reduce the heat. We don't boil more than necessary. About 3-4 minutes of suitable boiling, until all the buds turn yellow rather than green. Turn off the heat and let the liquid infuse for at least 8 hours (overnight).

5. After 8 hours, the liquid in the pot took on a slightly milky appearance. This is a sign that the natural oil in the buds has turned into a liquid. The buds were left at the bottom of the pot and a beautiful scent of conifers spreads from the pot.

6. Now add the sugar, the juice of a large lemon (two, if smaller). Optionally, we can add a few pieces of lemon peel, only the yellow part, only if we like the aroma.

Boiling the syrup

7. Bring everything to a boil, over a good heat. Like any other syrup, this fir bud syrup must be boiled until it reaches the optimum concentration and temperature of 106 ° C. For this, it is most useful to use a special thermometer for the confectionery.

8. The temperature of 106 ° C will not be reached very quickly, however. Between the moment the previous picture was taken, when my fir bud syrup started to boil, and until the picture below was taken, when you see on the thermometer mark that the target temperature has been reached, exactly 34 minutes.

If you do not have a thermometer like the one in the picture & # 8211 I recommend you take one, it is an essential help when making jam, jam but also other recipes & # 8211 you can orient yourself according to the appearance of the bubbles on the surface. Large bubbles, as seen below, indicate that the syrup is ready. You can also sample by dripping a few drops on a cold plate (kept in the freezer). If the drops of fir bud syrup retain their shape, like little pearls, when the plate is tilted, it is a sign that the syrup is ready.

It doesn't make sense to boil the syrup more than necessary. I don't see any reason to keep it on fire until it gets dark, maybe just try to get someone to say it's actually cola. As soon as the syrup is ready to boil, it is ready to be bottled.

Bottling and storage

9. We will pour our syrup of fir buds, hot, in sterilized bottles, to which we have lids / stoppers that close tightly. Under the bottles we place a metal tray. This will take over the heat shock to which the bottle is subjected when the hot syrup is poured, preventing it from breaking. We pour the syrup through a funnel over which we place a fine metal sieve. Squeeze the fir needles well to drain the last drop of syrup. Immediately close the bottles with corks and wrap them in kitchen towels to cool slowly. We keep the bottles in the pantry, in a dark and cool place.

Fir bud syrup & # 8211 use

A syrup of fir, pine or spruce buds, prepared as explained above and bottled correctly, lasts without problems over the winter. For consumption, the syrup can be diluted with plain or carbonated water as I explained above, resulting in a very tasty soft drink. We can add a few ice cubes, maybe a slice of lemon, the aroma of the drink, with the smell of shady conifers and citrus, is very invigorating. We can also add the syrup to the tea, but we can also use it to sprinkle some pancakes or ice cream.

For therapeutic purposes, our parents used to give us a tablespoon of fir bud syrup after eating when we had a cold. This syrup does not replace the treatment prescribed by your doctor, however! You can use it as a natural adjuvant. May it be useful to you!


Cold Cherry Syrup

Cold Cherry Syrup

For today we present Cherry syrup as we have been preparing it for years and we have never failed with this syrup. Where else do you put it as preparation Cherry syrup I shoot two rabbits at once & # 8230. Cherry what do I use them for CAKE and cherry syrup. I don't need to turn on the stove at all, the whole process is done cold & # 8230. Maybe you're interested too Cold Preserved Cherry Recipe & # 8230 I go straight to Cherry syrup, I won't talk to you anymore and I'll give you the quantities I used for this recipe.

Ingredient Syrup from Visine la Rece :

10 kg pitted cherries
8 kg of sugar (for each kilogram of fruit put 800 g of sugar)
1 tablespoon salicylic or preservative powder (you can give it up. )

Preparation of Cold Cherry Syrup :

Wash the cherries in cold water and then clean them of the tails and remove the seeds. Place the cherries in a larger bowl, put the sugar and salicyl on top (YOU CAN GIVE UP to preservative dust if you do not want to use. ), mix gently and leave in a cool place until the sugar melts.
It melted for me in 24 hours. Meanwhile, stir in the cherries from time to time, taking care not to crush them. After the sugar is melted, place the cherries in jars and strain the syrup and pour into bottles. Close the bottles with airtight lids and place them in the pantry.

Cold Cherry Syrup

You agree with me that it is a super easy way to get canned syrup and cherries. I say it's the fastest way to get cherry syrup. And not only will we have syrup but also good cherries for cakes or cherry sorbet. I recommend you try Peacock Eye Cake in which cherries are the main stars along with walnuts. Another variant of this cake would be the combination with poppy seeds and cherries, as good as the one with walnuts.


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Syrup recipes

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Cold Cherry Syrup

Cold Cherry Syrup

For today we present Cherry syrup as we have been preparing it for years and we have never failed with this syrup. Where else do you put it as preparation Cherry syrup I shoot two rabbits at once & # 8230. Cherry what do I use them for CAKE and cherry syrup. I don't need to turn on the stove at all, the whole process is done cold & # 8230. Maybe you're interested too Cold Preserved Cherry Recipe & # 8230 I go straight to Cherry syrup, I won't talk to you anymore and I'll give you the quantities I used for this recipe.

Ingredient Syrup from Visine la Rece :

10 kg pitted cherries
8 kg of sugar (for each kilogram of fruit put 800 g of sugar)
1 tablespoon salicylic or preservative powder (you can give it up. )

Preparation of Cold Cherry Syrup :

Wash the cherries in cold water and then clean them of the tails and remove the seeds. Place the cherries in a larger bowl, put the sugar and salicyl on top (YOU CAN GIVE UP to preservative dust if you do not want to use. ), mix gently and leave in a cool place until the sugar melts.
It melted for me in 24 hours. Meanwhile, stir in the cherries from time to time, taking care not to crush them. After the sugar is melted, place the cherries in jars and strain the syrup and pour into bottles. Close the bottles with airtight lids and place them in the pantry.

Cold Cherry Syrup

You agree with me that it is a super easy way to get canned syrup and cherries. I say it's the fastest way to get cherry syrup. And not only will we have syrup but also good cherries for cakes or cherry sorbet. I recommend you try Peacock Eye Cake in which cherries are the main stars along with walnuts. Another variant of this cake would be the combination with poppy seeds and cherries, as good as the one with walnuts.


Healthy CHERRY SYRUP - no sugar and no boiling

Cold recipes are the best ways to preserve nutrients in food. By boiling, the preparation comes out more delicious, but the thermal process destroys a large part of the vitamins found in fruits and plants.

Another advantage of cold syrups is that they are prepared very quickly. In summer, when it is very hot, the last thing we want to do is sit for hours by the hot stove, watching the pan with syrup or jam.

If you want to make fruit syrup, choose this option, without sugar and without fire. It contains bee honey, which makes it 100% natural and extremely healthy, including for children.

Cherry syrup without boiling and without sugar - recipe

You can use any other type of fruit you like for the syrup, keeping the quantities and how to prepare it. You can use cherries, strawberries, raspberries, currants, sea buckthorn, blackberries, mulberries, blueberries, etc.

• 850 g of cherries
• 500 g of honey
• ½ lemon

Wash the fruit well in cold water and sort the ones without stains or other imperfections. Remove the seeds and place the fruit in a blender. Mix until they become a paste. Strain and weigh the resulting juice.

About 500 ml of cherry juice come out of the listed quantities. The added honey must have an equal amount, ie also 500 g.

Mix the cherry juice with the honey and the freshly squeezed lemon juice until smooth.

Pour the resulting syrup into glass bottles, and leave them in a cool place for 7 to 14 days. After this period of maceration, the syrup is only good to drink. It can be stored in the refrigerator or in the pantry in the house.

Serve diluted with plain or mineral water. Or it can be used as a topping for pancakes, or as a sweetener for smoothies and other desserts.

* 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.


ACTIVE INGREDIENTS, PROPERTIES

Cherries, this sour and appetizing fruit, are harvested in June and July, depending on the variety of cherry, in addition to the unmistakable taste and aroma of these fruits, they hide a wealth of valuable nutrients.

  • anthocyanins, - the pigment that gives the color of cherries, with the role of strong antioxidant -,
  • quercetin and kaempferol, two of the antioxidants contained in cherries, stimulate concentration, memory, vision,
  • vitamins - provitamin A, vitamin C, E, PP, vitamins of vitamin B group, - B1, B2, B9 -,
  • less sugars than cherries,
  • proteins, pectides, acids, tannins, carotene, cellulose,
  • mineral salts, - iron, phosphorus, potassium in high concentration -, copper, magnesium, zinc -,
  • dietary fiber.

Cherries can be eaten fresh, frozen, prepared in various ways, preserved in the form of - jam, compote, jam, syrup -, have effects - anti-inflammatory, - detoxifying, - diuretic, - depurative, - laxative, - energizing.

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