Red currant syrup


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First of all, the fruits must be thoroughly washed with cold water and left to drain.

Mix the fruit with the sugar and leave overnight.

On the 2nd day, add water and lemon slices and bring to a boil.

We collect and throw away the foam that forms.

After 20 minutes, filter through a fine sieve or double gauze to remove the seeds.

Boil again for 10 minutes.

When the syrup is sufficiently bound, allow to cool slightly, place it warm in a sterilized bottle and close tightly.

You can serve it with mineral water or as a decoration for cakes.



I received several recurring questions. Here are the answers:

1. Yes, it binds with gauze and lasts 2-3 years! The syrup & # 8222 breathes through the gauze and evaporates a little forming a gelatinous layer on the surface, similar to a natural stopper.

2. It has a lot of sugar because it is SYRUP (not juice)! In a large glass pour 1 finger of syrup and dilute with plain water, mineral or soda.

3. I would not replace sugar with honey because it tastes like medicine. In addition, honey can trigger an unwanted fermentation process.

4. Lemon salt is crystallized, concentrated citric acid. Citric acid exists naturally in all fruits (especially citrus fruits) and is formed in the human body as a result of reactions (read here). Lemon juice contains citric acid but diluted and does not help me with this recipe. In addition, it diverts its taste and aroma.

5. Risk 10 lei: 4 lei costs 1 kg of strawberries and another 6 lei costs 2 kg of sugar and you get 3.5 L of concentrated strawberry syrup.

Here's how I made cherry syrup without boiling (raw) & # 8211 recipe here.


  • 1 kg strawberries or other fruits (cleaned scales)
  • 10 g of lemon salt
  • 700 ml of cold water
  • 2,250 kg of cough sugar

Hurom him and his deeds

Shortly before we went to sea, I received from my good friend from the country some extremely rare goodies: black and red currants.

The night before, I had also bought gooseberries on offer.

I used to freeze them, but now I can't bear to lose an ounce of such goodies, but I eat them fresh.

There were two more days and we went to the sea and we couldn't eat all the currants. I remembered the invert sugar. I made invert sugar and I poured over the syrup to be obtained with the Hurom screw juicer. I put it in my luggage and flew with it to the sea. If I had used honey, it would have fermented. invert sugar was an excellent preserve.

There, we kept it in the minibar in the room and we kept cooling down cocazata (currant syrup and spring water), alernata cu ginger (ginger with lemon and honey).

The remains of currants, seeds and skin, I left them to dry. When we returned, they were already dry. I put them in a jar and put them in storage. I add them to winter tea. I still have leftover currants from last year.


Red currant syrup - a delight full of vitamins

The ingredients you need to prepare a liter of syrup are as follows:

- 1 kg of fresh red currants

- 150 ml of beet juice (optional)

- 6 tablespoons of freshly squeezed lemon juice

Tools needed:

The preparation method is as follows:

Put the red currants in a bucket or other plastic container and add water and lemon juice over them. Mix everything well, using a wooden spoon. You must be careful with the material of the tools and utensils you use during the preparation process because the metal oxidizes easily. Therefore, it is advisable to avoid it.

Once you get the desired mix, leave everything in the pantry or in a place away from light and heat for a day. All this time, stir, from time to time. As time has passed, you will notice that the fruits have lost their color. If you want to get a stronger shade of red, you can add 150 ml of beet juice. So now is the time to add the sugar and mix until it is completely dissolved.

Finally, strain the syrup using the sieve you need to place over the funnel. Press the fruits using a wooden spoon to get as much syrup from them. Close the bottle with the sealed stopper and store it in the pantry until you open it for consumption, then keep it cold in the refrigerator.

Red currant syrup it is a delicacy that must be tried, especially because, due to the high content of vitamin C, it can prove to be a reliable ally when the cold weather sets in and viruses threaten us everywhere.


ACTIVE PRINCIPLES

Blackcurrants are among the fruits with a very high level of

  • vitamin C or ascorbic acid, a powerful antioxidant essential for the health of the human body -,
  • vitamin P,- citrine normalizes the permeability and strength of vessels.

These small and fragrant ebony black beans, with a less enticing taste, have strong anticancer effects and offer special therapeutic qualities due to their exceptional content:

  • retinol-, a derivative of vitamin A, a nutrient with an antioxidant role, essential in maintaining the health of the skin, bone and nervous system -,
  • vitamin PP,- nicotinic acid -, also known as niacin - B3 -, vitamin B group vitamin -, supports genetic processes in cells and helps process fats in the body,
  • vitamin E, - fertility vitamin, with important antioxidant action,
  • vitamins in the group vitamin B- B1, B2, B6, B5, - pantothenic acid -,
  • anthocyanins, - pigments with a strong antioxidant role, prevent the destructive action of free radicals -,
  • citric acid, malic acid, tartar,
  • TANNINS,
  • mineral salts magnesium, potassium, manganese, calcium, sodium, iron, chlorine -,
  • protein substances, cellulose, fructose and glucose.

Currants and blackcurrant juice, fresh or frozen, are recommended for people suffering from diabetes, lower blood sugar and stimulate the functioning of the pancreas.


Red currant syrup - Recipes

I always avoided associating meat with fruit, but what I see here looks great and convinced me to try :)

I'm glad you like it, you must try, the results are amazing. So far, I have combined pork steak with apple sauce, pomegranate sauce and currant sauce, and chicken with blueberries, or with raisins and dark beer. Although in the first phase the combinations may seem strange, the results are above expectations. The fruit sauce takes the steak to another level!

Do you know the quince sauce recipe, if so you can post it please. thanks.

Ingredient:
1 quince, 1 teaspoon grated flour, 2 tablespoons oil, 1 teaspoon melted butter, salt, 1 tablespoon sugar

Method of preparation:
The quince is peeled, grated on a large grater and boiled in water for about 15 minutes. Mix the flour and sugar in a pan on the fire, until caramelized in light brown. Set aside, add the oil and then quench with quince juice. Bring to the boil, stirring constantly. Match the taste with salt and sugar and pour over the quince. Add the pieces of fresh butter, optionally sour cream.

Recommendations:
This sauce is served with grilled meat, stewed steak, roast pork, veal, poultry.


CONCENTRATED RED CURRANTS SYRUP

Concentrated syrup of red currants it is delicious and is 100% natural, without preservatives. It is aromatic, with good taste, sour and refreshing.

It has a beautiful color and a light fruit scent.

When it's hot outside, I long for sour drinks, not very sweet ice creams, lemonades. I prepare this syrup with mineral water and a few ice cubes and it seems that the heat is more bearable.

Syrups and nectar are not missing from our house. I prepare them in the summer and I hope they arrive by winter, but mine finish them pretty quickly.

I have two large currant bushes in the yard and I enjoy their fruits every summer. I also have red currants and black currants, so all I have to do is show you what I can do with them, even if they are small quantities.

From the black currants I prepared an extraordinarily good lemonade, with the red ones I made one currant jam delicious, in other years I used them for cake recipes, ice cream cake, muffins or biscuits.

Concentrated red currant syrup is obtained by boiling after a maceration period of 36 h.

For the first 12 hours, the currants with a little sugar are at room temperature. It doesn't matter how hot it is.

The faster it soaks, the better. And, in order for this to happen easily, I crush some of the fruit.

After 12 hours I put them in the fridge for another 24 hours and only after this time the rest of the sugar is added and they are boiled.

To make the most of the fruit, I pass them with a vertical mixer. It will make a lot of foam, so be careful to take the foam, because this depends on how clear the syrup will be.

Use a very large pot. During cooking it increases a lot in volume.

To make concentrated red currant syrup you need fruit, sugar, a little lemon juice and water.

In the first year I made an equal amount of fruit with sugar in 1 l of water, but it seemed to me that it is not concentrated enough, so this year I changed the quantities and got a very good syrup.

You can use it to make lemonade, you can drink it only with water and ice, but you can also prepare delicious summer cocktails.

I now leave the ingredients with quantities and how to prepare the concentrated red currant syrup.

INGREDIENT:

I picked the currants, washed them well and removed them from the branches.

I put 150 g of sugar over the currants and crushed some of the fruit. I mixed so that the sugar covered all the currants.

I left the dish in the kitchen, covered with cling film, and after 12 hours I moved it to the fridge for 24 hours.

When I took it out of the fridge I added the rest of the sugar and mixed it because I had a lot of syrup in the bowl.

I added water and lemon juice and mixed to remove as much fruit pulp as possible and let it boil for about 5-7 minutes, until the amount of foam disappeared and the syrup decreased from the initial volume.

In the end, when we pour into bottles strain the composition through a gauze sieve or a very thick sieve.

The previously sterilized glass is sealed immediately. For immediate consumption, the syrup is stored in the pantry or kitchen, but if we want to keep it for the winter, we put the sealed glass to boil in a pot of water, on the bottom of which there is a towel.

The water must reach the height of the bottle. Boil on low heat for 15-20 minutes, then leave to cool under a blanket until the next day.

The method is safe and the syrup can be consumed even in December.

Spor prepared red currant syrup.

You can find me on YouTube with very simple and quick recipes.

If you want to follow me on Instgram, you can give me & # 8220follow & # 8221 here.

Cooking enthusiasts are expected to join our group I cook with friends. You can post your recipes in a group.


Benefits and administration of red currant wine

To fortify or strengthen the body, it is recommended to consume red currant wine. Take 1 glass 3 times a day, 30 minutes before a meal. It treats diseases such as arthritis, hypertension, rheumatism, allergic asthma or asthma. Blackcurrant wine is a good diuretic and a real help in diseases of the kidneys, liver and heart. It cleanses the blood of toxins and promotes blood circulation, thus accelerating the metabolism and strengthening the body's immune system, being effective in case of diabetes.

Find out how you can make black currant liqueur at home & # 8211 recipe!

Let's stay healthy with what nature offers us!


Hurom-he and his deeds

Shortly before we went to sea, I received from my good friend from the country some extremely rare goodies: black and red currants.

The night before, I had also bought gooseberries on offer.

I used to freeze them, but now I can't bear to lose any grams of such goodies, but we eat them fresh.

There were two more days and we went to the sea and we couldn't eat all the currants. I remembered the invert sugar. I made invert sugar and I poured over the syrup to be obtained with the Hurom screw juicer. I put it in my luggage and flew with it to the sea. If I had used honey, it would have fermented. invert sugar was an excellent preserve.

There, we kept it in the minibar in the room and we kept cooling down cocazata (currant syrup and spring water), alernata cu ginger (ginger with lemon and honey).

The remains of currants, seeds and skin, I left them to dry. When we returned, they were already dry. I put them in a jar and put them in storage. I add them to winter tea. I still have leftover currants from last year.


Redcurrant syrup

Crush the red currants well, well washed and drained, mix with water and strain the juice through double gauze. Put on low heat, the juice obtained and the sugar, stirring constantly until all the sugar melts. Then simmer for about 20 minutes. Take the foam that forms, and at the end add the lemon juice. When the syrup is sufficiently bound, let it cool a little and put it warm in sterilized bottles, close tightly and cool slowly between the beds.

Crush the red currants well, well washed and drained, mix with water and strain the juice through double gauze. Put on low heat, the juice obtained and the sugar, stirring constantly until all the sugar melts. Then simmer for about 20 minutes. Take the foam that forms, and at the end add the lemon juice. When the syrup is sufficiently bound, let it cool a little and put it warm in sterilized bottles, close tightly and cool slowly between the beds.

Other recipes from the category Pickles

Melon peel jam

From the watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of 2-3 mm red kernel. I cleaned it with the potato peeler. A watermelon


Video: Συνταγή Πρωτεϊνικής υποστήριξης μελισσιού (June 2022).


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