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Strawberry syrup

Strawberry syrup


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Washed and cleaned strawberries, I mixed them with the sugar and lemon salt, then I chopped them with the vertical blender, until I obtained a fine paste. I added water and boiled it. I removed the foam that formed. I let it boil until the syrup became thicker. When it's ready, I put the syrup in bottles, closed them tightly and put them to cool between the beds.

Enjoy your meal!


About sea buckthorn and its benefits

Sea buckthorn is used in both the food and pharmaceutical industries. Do you know how much vitamin C sea buckthorn contains? Sea buckthorn contains twice as much vitamin C as rosehip and 10 times more than lemon. In ripe fruit the content exceeds 400–800 mg per 100 g of fresh juice. Other vitamins present in the fruit are A, B1, B2, B6, B9, E, K, P, F. We also find cellulose, beta-carotene (in a net percentage higher than that of carrot pulp), trace elements such as phosphorus, calcium, magnesium , potassium, iron and sodium, complex oils, etc. (source).

Sea buckthorn can also be preserved in honey in a jar. You can find the recipe here.

From these quantities results about 1 l of sea buckthorn syrup.


Strawberry syrup

It's their strawberry season, and today we offer you a simple, delicious, quick and natural strawberry syrup recipe. It does not contain artificial preservatives, it is made at home and has the advantage that you know exactly what you put in it.

Strawberry syrup, along with cherries or raspberries, is one of the drinks of childhood. & Icircl were made by our mothers and grandmothers and & icircl put in storage over the winter. And we enjoyed iced water with cold water or soda. It was the natural juice of childhood, the taste of which we still remember.

Clean the strawberries and wash them well with cold water. Put the strawberries in a pot and put enough cold water to cover them. If they are large strawberries, cut them in half or quarters.

Bring the pot to a boil over low heat. After the strawberries have boiled, remove them from the pot with a whisk. From the remaining liquid you will make the syrup. Weigh the syrup and put the same amount of sugar on it.

For example, if you have 1.5 liters of syrup, put 1.5 kilograms of sugar. Add the lemon juice and bring to the boil again. Stir until the sugar has melted and let the syrup boil for half an hour.

When the syrup has cooled, you can pour it into bottles. Store the syrup in the refrigerator for a few days. If you want to preserve it for the winter, put it in bottles and sterilize them.

Strawberry syrup is served with plain or cold mineral water or lemonade.

You have to see it too.


What are the health benefits of roses

Studies suggest that rose may be useful in the following problems:

  • hormonal disorders
  • inflammation of the eyes and skin
  • cough and sore throat
  • insomnia, sleep disorders
  • nervousness

The rose calms and alleviates nervousness. It also exerts neuroprotective effects. It has anti-wrinkle, antibacterial and antiseptic properties.

It is antioxidant, anti-hyperglycemic and analgesic and can reduce pain.


Strawberry syrup & # 8211 energizing and refreshing

Method of preparation: Put the strawberries in a saucepan with powdered sugar and cold water. Heat gently, stirring until the sugar dissolves. Bring to a simmer and simmer for 10 minutes or until strawberries are very soft
they lost their color, stirring regularly.

This mixture thus obtained is filtered through a fine sieve without pressing the strawberry pieces. It can be frozen in various forms and stored for 6 months.

When you want to thaw a handful of cubes (one cube is enough to flavor 500 ml of water) in a carafe at room temperature for about 30-60 minutes. Sprinkle plenty of mint leaves, half-cut strawberries, ice cubes and 1 liter of plain water.


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Strawberry Syrup Recipe!

This recipe is full of vitamins, taste and flavor! Try to prepare the strawberry syrup! It is very simple!

Strawberry syrup (for winter)!

INGREDIENTS (for 850 ml of syrup):

-the juice squeezed from a small lemon.

METHOD OF PREPARATION:

1.Remove the strawberry stalks. Wash them thoroughly and dry them with paper towels.

2. Cut them into pieces and put them in a large saucepan.

3.Add sugar, lemon juice and water.

4. Put the pan on the fire. Boil the contents for 10 minutes from the moment of boiling, on a lower heat than moderate.

5.Then strain the resulting composition. Transfer the remaining strawberries to the strainer in a clean jar and let them cool: you can later include them in the pie or pie filling.

6. Pour the syrup obtained back into the pan. Put it on high heat and bring it to the boil. Then reduce the flame a little (it should be higher than moderate) and boil the syrup until it thickens and gets a viscous texture (we boiled it for 15 minutes).

If a lot of foam forms during the boiling of the syrup, collect it immediately!

Do not boil the syrup over low heat, as this will slowly thicken and change color to brown.

7. To check if the syrup is ready, pour a small amount of it on a saucer: it should not spread much on its surface, and if you draw a strip through it with your finger, it should be persistent (not cover again with syrup).

8. Transfer the hot syrup into sterilized jars or bottles, sealing them tightly with sterilized lids.

9. Turn the lids down until they cool completely.

If you want to get a thicker syrup, add another 5 minutes of boiling. Strawberry syrup can be served with pancakes, pancakes and ice cream. You can also prepare various compotes and soft drinks from it.


US Search Mobile Web

We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


How to make strawberry syrup

Peel the strawberries, then wash them, drain them well, add sugar over them, cover and leave overnight to leave syrup.

On the 2nd day we drain the syrup obtained with the help of a sieve.

Put the syrup in a saucepan, add the juice from 1/2 lemon, add the other half slices, put it on the fire to boil for 10 minutes, frothing as many times as needed.

Pour hot into bottles, close them well and then add them to a saucepan, add enough water to cover them and boil for 25 minutes.


Cold strawberry syrup (without boiling)

Cold strawberry syrup, without boiling. It is a recipe for raw, raw strawberry syrup, full of benefits for the body. In addition, you can make this strawberry syrup without boiling and without sugar, replacing sugar with honey.

The bottles filled with syrup can be tied with gauze and last in this way for 2-3 years. A gelatinous layer will form on top that will take the place of a natural plug. Being syrup and not juice, the amount of sugar is not large. Before being consumed, put it in a glass and dilute it with water.

  • 1 kg strawberries (cleaned scales)
  • juice from half a lemon
  • 700 ml of cold water
  • 2,250 kg of cough sugar

First, wash the strawberries with tails.

Remove the tails and place them in a clean bowl.

Whether with the processor, with a vertical mixer or with the blender, it crushes the strawberries, transforming them into an aromatic paste.

Put the strawberry puree in a large plastic bowl and mix it with 700 ml of water and the juice of half a lemon.

Instead of lemon juice you can also use lemon salt, but I thought it was much better and healthier with lemon juice.

Cover the dish with a clean gauze and leave it in the kitchen (not in the fridge) for 24 hours.

The next day, mix the contents again and strain it through a fine sieve.

You can easily press to pass the strawberry pulp, without seeds.

After filtration, weigh the liquid obtained. I lost 1.5 kg.

1.5 kg of sugar are added to each kilogram of filtered syrup.

Pour the sugar over the filtered syrup and mix to dissolve.

You can check with a spatula to see if there are any more undissolved sugar crystals.

Filter the syrup again, this time through a double gauze placed in a strainer.

A strawberry syrup came out incredibly good, thick, viscous and very fragrant.

How to bottle strawberry syrup without boiling

Wash the bottles and sterilize them in the oven.

The bottles are placed wet in the cold oven, placed on a tray. The oven temperature is set at 150 degrees Celsius, and from the moment the water splashes start to sizzle, leave two more minutes.

After the bottles cool completely you can fill them with strawberry syrup, using a funnel.

I hope you try this strawberry syrup, especially in the strawberry season to take full advantage of these wonderful fruits. In winter you will be able to serve the little ones with natural strawberry syrup diluted with water.

Rate this recipe Cold Strawberry Syrup (No Boiling)


Cold strawberry syrup

With this syrup I started my syrup this year, but only now I get to present it on the blog. Because a cold strawberry syrup is better when you have garden strawberries or when the price of strawberries is acceptable.

I bought strawberries when the price was quite high and when the strawberries in the garden were barely in bloom.

But I don't regret it! Because that's how my appetite for syrups opened up and I ended up making other syrup delicacies. And I came to find beautiful places and useful information.

See here the recently made homemade syrups:

I also want to add the fact that when I made this cold strawberry syrup I also made this one Seedless strawberry jam. Because the strawberries left after the expected syrup came out ended up in the pot for jam. Not to waste!



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