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Raspberry syrup

Raspberry syrup

I love raspberries anyway ... simple, in cakes, jams, syrups, etc. I don't think I would ever get tired of it :))

  • For about 750 ml of syrup:
  • 550 g raspberries
  • 350 g sugar
  • 2 tablespoons lemon juice
  • 750 ml water

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Raspberry syrup:

We clean the raspberries and wash them carefully.

We put it in a pot and add 750 ml of water over it. Put the pot on medium heat and let it boil for approx. Ten minutes.

After the raspberries have softened, put it in a sieve or gauze and strain the syrup obtained. The sieve must be fine so that the seeds do not penetrate.

I had 750 ml of syrup and added 350 g of sugar. Normally you put 1 kg of sugar in 1 liter of syrup, but I didn't want it too sweet. And so it seems very sweet to me: D

The syrup mixed with the sugar is put again on medium-high heat and let it boil for about 25-30 minutes, stirring in it from time to time.

At the end, add the lemon juice.

Prepare a clean and sterilized bottle and pour the hot syrup. Close the lid tightly and turn the bottle upside down.

Wrap the glass in a blanket and leave it until the 2nd day until it cools down.

Store cold.



Raspberry syrup

Extremely fragrant, raspberries are one of the delights of summer that we can keep, to some extent, over the winter.

To prepare this syrup, you need the following ingredients:

The well-washed raspberries are mixed with the sugar, using a vertical mixer and left to cool for 3 hours.

Then put the pot to boil, over low heat, until all the sugar has dissolved. If your seeds don't bother you, you can skip the next step.

Strain the mixture through a double gauze and squeeze the remaining pulp into the gauze.

Add water and lemon juice over the syrup and put the pot back on the fire, to boil.

When the liquid drops and becomes the consistency of a syrup, transfer it to sterilized, hot glass containers.

Immediately seal the jars, wrap them in a thick blanket and leave them like this until they cool completely.


Raspberry syrup

These days, take advantage of the sweetness of raspberries and prepare a delicious syrup. When the thermometer temperatures rise too much, you can cool off with a glass of raspberry syrup with a few ice cubes. Remember: the syrup is prepared from equal parts of sugar and juice left by the fruit.

ingredients

1 l of raspberry juice
1 kg of sugar
water, optional

Method of preparation

Put the raspberries in a suitable jar and tie it to your mouth to protect it from flies. Leave the jar in the sun for 4-5 days to ferment the fruit and leave its juice.

Strain the juice through a gauze, wash the jar and put the strained liquid back in it. If you want to get more syrup, pour a little water (according to the formula: 1-2 parts water to 1 part juice). Leave the jar aside until the next day to clear it. Strain the juice carefully and measure it.

To each liter of liquid add 1 kg of sugar. Put all the raspberry juice, together with the sugar, in a pot and simmer for 30 minutes, until the foam disappears and the sugar dissolves.

Wrap the bottles in wet towels so they don't crack. Carefully pour the hot syrup into bottles and seal them. Put the bottles in the pantry. Consume raspberry syrup with mineral water or soda.


Ingredient Syrup De Soc

  • 45 large shock flowers (palm size, if you have smaller ones count 2 for 1)
  • 4 small lemons
  • 2 kg. sugar
  • 2 liters of water

Preparation of Shock Syrup

To see that I wasn't kidding, I'll introduce you to the pile of shock flowers or rather the part of the pile of shock flowers that fit in the photo:

The shock flowers are washed in a bath of cold water, one by one, sinking the inflorescences and shaking them gently afterwards (they may contain insects, dryness and others, I found a beautiful beetle, emerald green, as I have not seen Of course, I didn't put it in syrup, I gave it back to nature).

Put the sugar and water in a 4-5 liter pan, perfectly clean. Place on the fire and heat the contents of the pan until the sugar is completely dissolved (it should not boil) then remove from the heat. Do not reduce the amount of sugar for any reason! It is minimally acceptable if you want the syrup to be able to be stored. For added safety, you can actually supplement the sugar, but in no case reduce it. Also, do not replace sugar with honey, sweeteners, etc.

Meanwhile, 2 of the lemons are peeled carefully on the yellow side (the white side of the peels is bitter) and added to the syrup. Squeeze all the 4 lemons in the syrup well. Of course, if you like the taste of lemon peel more pronounced, add the peel of all 4 lemons, but I seem to prefer to feel the dominant taste of shock in this syrup.

The washed and picked flowers are added to the pan after the syrup has cooled until it is barely warm. Look how beautiful they are, I wonder if any more bridal idea came to her to adorn herself with this beautiful wave of flowers.

Therefore, the flowers are added to the pan in the sweet and sour syrup and among the fragrant strips of lemon peel.

Cold infusion shock syrup

Once added to the pan, the flowers will remain under the lid for 4 days in the refrigerator. They must be soaked in the cold to transfer all their flavor to the syrup.

Shock syrup bottling

After 4 days in the refrigerator, the syrup is filtered and put in bottles that close well. They can be stored in a cool and dark place (in the pantry) for the winter. Dilute with plain water or mineral water. If desired, add a few ice cubes. You can enjoy the aroma of shock flowers all year round.


Raw Raspberry Syrup - a delicious antioxidant drink that can fight many chronic diseases (recipe)

In addition to being very sweet and fragrant, raspberries are a natural source of health: they help fight cancer, cardiovascular disease, obesity and diabetes, and contribute significantly to improving the appearance of the skin, increasing energy levels and losing weight. weight.

• 2 kg of raspberries
• 2 kg of raw sugar or honey
• 2 lemons

Raspberries must be well cooked. Choose healthy fruits, wash them under a stream of cold water, put them in a large bowl and then crush them manually, or with a blender.

The vessel is covered with a gauze cloth, and then left to ferment for 2 days (48 hours).

After this maceration interval, strain the juice left through a double gauze, pressing the cloth well, until all the juice comes out of the fruit.

Sugar or honey is then added to the juice obtained. Squeeze the two lemons and add the juice. Stir regularly with a wooden spoon until the sugar or honey is completely dissolved.

When ready, pour the syrup into glass bottles and close tightly or tie with double cellophane to the mouth. Store in a pantry or other cool place.

This syrup is usually consumed with mineral water, but it works very well with plain water. It can also be used as a sweetener for teas (not hot) or smoothies, or as a topping for ice cream, yogurt, oatmeal, pancakes, etc.

& # 8211 54% of daily vitamin C requirement
& # 8211 41% of manganese required
& # 8211 12% of the required vitamin K
& # 8211 6% folic acid
& # 8211 5% vitamin E, iron and potassium
& # 8211 lower amounts of B vitamins - B1, B2, B3, B5, B6
& # 8211 calcium, magnesium, phosphorus, zinc and copper

Raspberries contain beta-carotene and alpha-carotene, lutein, zeaxanthin and choline. It is a rich source of polyphenols: pantociani, flavonoids and elagitanins. These powerful compounds reduce oxidative damage caused by free radicals, and the risk of chronic diseases such as cancer and heart disease in some animal studies.

* 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.


Raspberry syrup

These days, take advantage of the sweetness of raspberries and prepare a delicious syrup. When the thermometer temperatures rise too much, you can cool off with a glass of raspberry syrup with a few ice cubes. Remember: the syrup is prepared from equal parts of sugar and juice left by the fruit.

ingredients

1 l of raspberry juice
1 kg of sugar
water, optional

Method of preparation

Put the raspberries in a suitable jar and tie it to your mouth to protect it from flies. Leave the jar in the sun for 4-5 days to ferment the fruit and leave its juice.

Strain the juice through a gauze, wash the jar and put the strained liquid back in it. If you want to get more syrup, pour a little water (according to the formula: 1-2 parts water to 1 part juice). Leave the jar aside until the next day to clear it. Strain the juice carefully and measure it.

To each liter of liquid add 1 kg of sugar. Put all the raspberry juice, along with the sugar, in a pot and simmer for 30 minutes, until the foam disappears and the sugar dissolves.

Wrap the bottles in wet towels so they don't crack. Carefully pour the hot syrup into bottles and seal them. Put the bottles in the pantry. Consume raspberry syrup with mineral water or soda.


Raspberry syrup

These days, take advantage of the sweetness of raspberries and prepare a delicious syrup. When the thermometer temperatures rise too much, you can cool off with a glass of raspberry syrup with a few ice cubes. Remember: the syrup is prepared from equal parts of sugar and juice left by the fruit.

ingredients

1 l of raspberry juice
1 kg of sugar
water, optional

Method of preparation

Put the raspberries in a suitable jar and tie it to your mouth to protect it from flies. Leave the jar in the sun for 4-5 days to ferment the fruit and leave its juice.

Strain the juice through a gauze, wash the jar and put the strained liquid back in it. If you want to get more syrup, pour a little water (according to the formula: 1-2 parts water to 1 part juice). Leave the jar aside until the next day to clear it. Strain the juice carefully and measure it.

To each liter of liquid add 1 kg of sugar. Put all the raspberry juice, along with the sugar, in a pot and simmer for 30 minutes, until the foam disappears and the sugar dissolves.

Wrap the bottles in wet towels so they don't crack. Carefully pour the hot syrup into bottles and seal them. Put the bottles in the pantry. Consume raspberry syrup with mineral water or soda.


Cold Raspberry Syrup

Cold Raspberry Syrup

Today we present a Syrup of cold prepared raspberries of which we are very pleased. You don't have to work with it too much, it's easy to prepare and you don't have to heat up on these stoves near the stove to prepare syrup. When preparing syrup we used the water filter cup, received as a gift from our official sponsor Vittal which now has a number of useful products in the kitchen. If you are interested in these products and if you want to buy them at a great price, we recommend you visit the new site Eco kitchen . Now let's move on to the raspberry syrup recipe. We recommend that you browse the section with Canned and Pickled Recipes section, where you will find many other recipes with syrups prepared cold, but also hot.

Ingredient Raspberry Syrup la Rece :

3 kg raspberry
1 l apa
10 g salicyl (preservative powder)
sugar (for each liter of resulting syrup put 800 g of sugar)
4 teaspoons lemon salt (or juice from one lemon)

Preparation of Cold Raspberry Syrup :

Remove the tails from raspberry, wash in cold water then drain fruit. We put it in a bowl raspberry over which we will put 10 g of salicyl (if we don't have it we can use aspirin or preservative powder) and lemon salt (respectively the juice from a lemon). crushed fruit by hand and add 1 l of cold water.

After I put on raspberry crushed water, let it sit for 2 days in a cooler place. These being made after 2 days we move on to the next phase of preparation of syrup. In a larger sieve we put a gauze and place it on top of another vessel in which we will strain the composition as much as the size of the sieve allows.

We catch the typhoon and start twisting it to drain all the existing liquid. The seeds will remain in the gauze fruit which we will then throw away (see image 3 below). We repeat until it runs out syrup formed after which we move on to the addition of the final ingredient, namely sugar.

Before adding the sugar, we measure the liquid obtained to see how much we have, and to each liter of liquid we have we add 800 g sugar.

Stir and let stand syrup until all the sugar is melted (mix several times to melt faster).

Cold Raspberry Syrup

When the sugar is melted, pour it syrup resulting in bottles, close with lids and place them nicely in the pantry. We can serve syrup with mineral water and ice whenever we feel like it.

Have Spor.


Cold Raspberry Syrup

Cold Raspberry Syrup

Today we present a Syrup of cold prepared raspberries of which we are very pleased. You don't have to work with it too much, it's easy to prepare and you don't have to heat up on these stoves near the stove to prepare syrup. When preparing syrup we used the water filter cup, received as a gift from our official sponsor Vittal which now has a number of useful products in the kitchen. If you are interested in these products and if you want to buy them at a great price, we recommend you visit the new site Eco kitchen . Now let's move on to the raspberry syrup recipe. We recommend that you browse the section with Canned and Pickled Recipes section, where you will find many other recipes with syrups prepared cold, but also hot.

Ingredient Raspberry Syrup la Rece :

3 kg raspberry
1 l apa
10 g salicyl (preservative powder)
sugar (for each liter of resulting syrup put 800 g of sugar)
4 teaspoons lemon salt (or juice from one lemon)

Preparation of Cold Raspberry Syrup :

Remove the tails from raspberry, wash in cold water then drain fruit. We put it in a bowl raspberry over which we will put 10 g of salicyl (if we don't have it we can use aspirin or preservative powder) and lemon salt (respectively the juice from a lemon). crushed fruit by hand and add 1 l of cold water.

After I put on raspberry crushed water, let it sit for 2 days in a cooler place. These being made after 2 days we move on to the next phase of preparation of syrup. In a larger sieve we put a gauze and place it on top of another vessel in which we will strain the composition as much as the size of the sieve allows.

We catch the typhoon and start twisting it to drain all the existing liquid. The seeds will remain in the gauze fruit which we will then throw away (see image 3 below). We repeat until it runs out syrup formed after which we move on to the addition of the final ingredient, namely sugar.

Before adding the sugar, we measure the liquid obtained to see how much we have, and to each liter of liquid we have we add 800 g sugar.

Stir and let stand syrup until all the sugar is melted (mix several times to melt faster).

Cold Raspberry Syrup

When the sugar is melted, pour it syrup resulting in bottles, close with lids and place them nicely in the pantry. We can serve syrup with mineral water and ice whenever we feel like it.

Have Spor.


Ingredients for raspberry syrup according to the classic recipe

The process of preparing raspberry syrup according to the traditional recipe is quite simple and fast. And as long as you have these few necessary ingredients at hand, everything will be as easy as possible!

How to prepare raspberries for syrup

Choose raspberries, either from the garden, or from the market or supermarket. Be careful not to pinch it or show signs of damage. Wash the raspberries very well, then boil them in a pot with a little water to soften them. Later, after the raspberries have softened enough, it will be passed through a strainer.

So, cover a fine sieve or strainer with a cloth kitchen towel or gauze and strain boiled raspberries through this towel. This process will result in about 1 liter of juice, which is used to prepare raspberry syrup according to the traditional delicious recipe.

How to prepare raspberry syrup

The juice obtained from straining the boiled raspberry will be mixed, in a pot, with the sugar and lemon salt. Then put the pot on medium heat and stir continuously until the sugar is completely dissolved. You also need to remove the foam that forms on the surface, whenever needed. When the raspberry syrup according to the classic recipe has boiled enough, you can take the pot off the heat.

How to store raspberry syrup

Before pouring the syrup into bottles or jars, of course, you need to sterilize the glass containers and make sure that they do not show any traces of dirt or grease. As soon as you turn off the heat, you can pour the raspberry syrup into the prepared containers. We chose a few small bottles, which we filled to the brim and then closed with screw caps.

Once you have poured the raspberry syrup according to the classic recipe into bottles, they will be held upside down for 5 minutes, supported by the lid. The raspberry syrup will be stored in the refrigerator, and before each use you will need to shake it vigorously.