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Apricot syrup


It is a natural syrup, aromatic and good with mineral water.
I do it every year for the joy of my loved ones.

  • Syrup from 20 kg. apricots
  • 2 lamai
  • 2 preservative

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Apricot syrup:

Apricots left overnight with sugar leave a good and fragrant syrup.

Put the syrup to boil in a pot, squeeze the juice from 2 lemons and let it boil over low heat.

Froth the syrup and stir from time to time.

When it no longer has foam and boils, add the dissolved preservative.

Let it boil for a few more minutes and put it in washed and sterilized bottles.

We place it in a dry dunst until the next day when the syrup is cold, it is placed in the pantry.

We will have a good and fragrant syrup in winter.

Good appetite !!!

Tips sites

1

It can be used to syrup cakes and pies.


Blackberry syrup & # 8211 how to make sweet and fragrant juice from fresh blackberries

Well-ripened blackberries during the summer retain their tempting taste and aroma even many months away when properly prepared. See the recipe for the sweetest and best blackberry syrup.

Blackberries contain active substances with anti-inflammatory, antibacterial, iron, zinc, magnesium, potassium, but also many vitamins such as A, C, E and a high concentration of B complex. The fruit retains its properties in both blackberry jam and syrup aromatic made since the summer. Here is the simplest but most delicious blackberry syrup recipe.

Blackberry syrup recipes


Apricot slices in winter syrup (without sterilization)!

The simple recipe for canned apricots without seeds in 0.5-0.7l jars. The method is less safe than with sterilization, which is why citric acid is used as a preservative. Instead, apricots are less heat-processed, so they will contain more vitamins. Follow the recipe step by step and the apricots will keep perfectly!

INGREDIENT:

& # 8211 10 apricots in each jar

METHOD OF PREPARATION:

1. Use large, hard apricots, possibly slightly green. Each apricot weighs 40-50 gr. Cut the washed fruit in half, remove the seeds and place them tightly in sterilized jars preventively.

Advice. Do not throw the seeds, you can add them in various jams.

2. Pour boiling water to the edges (about 250 ml of water for each jar), enough to completely cover the apricots, cover with lids and leave for 10-15 minutes.

3. Pour 800 ml of water into the saucepan, add sugar and citric acid. Put the pan on the fire and bring the syrup to the boil.

Advice. Orient yourself by the number of jars: we obtained 3 jars of 0.7 l, respectively we needed 750-800 ml of syrup.

4. Drain the water from the jars, pour the syrup over the apricots, close the jars tightly and turn them upside down. Cover the jars with something warm and let them cool completely.

Advice. You can also prepare the syrup based on the water in the jars, but in this case, until the syrup boils, the apricots manage to cool. In the drained water, you can add the remaining syrup, your favorite fruits and prepare a fresh compote for the family.

Apricots are very tasty, and with syrup you can soak the cake tops or sprinkle desserts.


Apricot Syrup - Recipes

For the preparation of various confectionery products - jams, creams, sweets and impregnations - it is necessary and syrup sugar. Prepare it by adding a mixture of sugar and water to the special density additives and flavoring additives. Watch the cooking mixture carefully - syrup it boils very quickly.

    • sugar
    • the water
    • arome (rom
    • cognac
    • drink
    • fruit juice).

    Pour the water into a small saucepan and pour the sugar into it. Water and sugar are equal. Stir the mixture and place on the stove so that only part of the tray heats up. The foam will collect on the opposite side. Shoot the skimmer for education.

    After the foam has stopped, place the pan on high heat and boil syrup to the desired thickness. The choice of consistency depends on the dessert you intend to cook.

    The syrup used to impregnate the biscuits does not require long cooking - it must be removed from the stove immediately after the foaming has stopped. Cool the prepared impregnation and taste it with rum, brandy or liqueur, pouring one or two tablespoons of drink into syrup prepared. Instead of alcohol, you can add fruit juice, spices or a hint of vanillin in syrup .

    To make thicker mixtures, continue cooking. Take some syrup and spoon hot and lightly cooled. With your pointer and thumb, take a drop of syrup and start moving quickly and moving your fingers apart. A thin thread should form between them. This means that you have prepared a syrup which contains 75% sugar and 25% water - it is necessary to make creams and some types of jam.

    For lipsticks and icing sugar, it uses a syrup soft balloon sample containing 90% sugar and 10% water. To determine that it has reached the desired consistency, take a teaspoon of the mixture with a teaspoon and soak the spoon in cold water. From the cooled table with your fingers, can you make a plastic ball? So, the syrup is cooked correctly.

    After cooking, the sugar mixture turns golden brown and the sample can no longer be rotated into a ball. Caramel decorations for cakes, candies and candies are made of such syrup .


    Preservative-free apricot nectar, simple and tasty recipe

    Whatever we find in the trade, there is no time limit for comparison with what we do at home! We know exactly what ingredients we use, plus we can adjust the taste to our liking.

    I'm a big fan of fruit, so I never miss any fruit and make syrups, nectar, jams.

    Do not be afraid of possible pesticides used by farmers, you can remove the skins, the ingredients are simple and all you need is apricot, sugar, water and lemon juice, and to keep it for the winter bottles to sterilize.

    They can be kept over the winter, without any problem, even if they do not have preservatives, in case they get colder winter days.

    Ingredient:

    Method of preparation:

    Put a large pot of water to boil and scald the apricots, take the skin off and remove the seeds.

    Put the water, apricots, sugar and lemon juice in a large pot. Boil them until the apricots are well softened.

    Put them in a blender and mix until you get a fine, homogeneous and creamy composition.

    Bring to the boil again, for 1-2 minutes, and if it is too thick, we can add more water, as long as we like it to be consistent.

    Pour into sterilized bottles and leave in a bain marie, ie well wrapped, so that it cools by itself.

    Simple, fast, tasty and preservative-free. So I wish you good work and good appetite!


    The recipe is almost the same, only vodka will be replaced with alcohol diluted to a fortress of 40-45 0. To improve the taste, you can add a pinch of cinnamon and cloves.

    From the kilogram of apricots, remove the seeds. Grind them. Mix with fruit as well as spices (cinnamon), pour alcohol and remove for a month in a warm place.

    After filtration, add sugar (250 g), wait another two weeks. We filter. Bottled, stored in the refrigerator. If everything is done correctly, the drink will have a distinct almond note.


    Syrup recipes

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    Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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    Pigeon syrup

    Here is a delicious syrup: Pigeon syrup, only good to prepare for winter. Recipe sent by Anisoara67: Pigeon syrup.

    Ingredient Pigeon syrup

    1 kg of ripe pigeon fruit (harvested in October, after the first frost), 1 kg of sugar

    Preparation Pigeon syrup
    The pigeons are cleaned of tails and then washed in several cold waters. Put them in a pot and cover with cold water to pass 2 cm over the fruit and boil for approx. 30 minutes, until their skin cracks.
    Strain the juice then pass well with a spoon until we get rid of the seeds and skin. Strain the resulting juice once more through a thicker sieve, add enough water to get about 1 liter of liquid, add sugar and bring to a boil. When we press the juice it has a cloudy appearance, but when we add the sugar, it clears and acquires a beautiful, ruby ​​color. Boil the syrup with sugar for another 30 minutes, over low heat, frothing occasionally with a whisk. The syrup is delicious, tasty, a little sour and full of vitamin C. It is stored in bottles with airtight lids and kept cold for several months.


    Cough syrup: 3 simple recipes

    If your cough does not give you peace, you can choose a ready-made remedy or, to make sure it is 100% natural, prepare it yourself. Here are 3 simple recipes to make your own cough syrup.

    Brancuta syrup

    A useful remedy in case of cough, bran syrup is taken as follows: 50 ml, 3 times a day. If you want to make it yourself, you need a tablespoon of the plant, which you boil in 350 ml of water.

    After a quarter of an hour, add 650 g of sugar and let it boil once more until it reaches the usual consistency of a syrup.

    Fir syrup

    To soothe the cough, take cough syrup diluted with a little water. To prepare it, you need a kilogram of fir buds and 2 liters of water. Let them boil for 20 minutes. Turn off the heat and, after cooling, add 900 grams of sugar and bring everything to a boil.

    After it cools again, strain the syrup, put it in a dark glass container and keep it in the fridge.

    Onion syrup

    From the onion can be made another cure with expectorant effect that banishes cough. To make syrup from these vegetables, chop half a kilogram of onion and 2 cloves of garlic, then boil everything for 10 minutes in a liter of milk. Leave it to cool and when it is warm, strain it and add a glass of honey.

    Take 2-3 teaspoons of this syrup, 3 times a day, until you cough.


    Apricot jam (without boiling fruit)!

    1.Prepare 8-10 jars of 250 ml. Wash them, pour 50 ml of water into each of them and heat them for 10 minutes in the microwave to sterilize. Then pour water from them, turn them upside down on a towel and let them dry. Boil their lids in boiling water for 5 minutes, then let them dry a little.

    2.Put the sugar and water in a saucepan with a thick bottom or in a pan. Stir. Boil the syrup for 12 minutes from the moment of boiling. As it will only boil, add the lemon salt in it (it prevents the syrup from sweetening).

    3. Meanwhile, wash the apricots and peel them, dividing them into halves. Put them in a saucepan.

    4. Pour the syrup over the apricots and shake the pan a little, so that it spreads more evenly. Cover the pan with a lid and let the fruit simmer for 10 minutes (first scalding).

    5. Then mix the fruit with a spoon, making light, pushing movements from the edge to the center of the pan. This will separate them a little from the syrup. Cover the pan with the lid and drain the syrup from it back into the bowl in which you boiled it (the more syrup you drain, the better).

    6. Boil the syrup for 10 minutes from the moment of boiling (in the meantime, the fruit must be covered with a lid to keep it warm). It will become very frothy. Therefore, mix it periodically with a spoon so that it does not catch fire.

    7. Pour the hot syrup over the apricots. Shake the pan a little so that it spreads evenly (after the first scalding the fruits begin to soften and no longer need to be mixed with the spoon, so as not to lose its shape) and cover it with the lid. Let the apricots simmer for 20-30 minutes, until they become warm.

    8. This is what apricots look like after the second scalding:

    9. Drain the syrup from the pan with the apricots. Boil it for 10 minutes from the moment of boiling. Pour it over the apricots and let them simmer for 20-30 minutes under the lid. This is what apricots look like after the third scalding:

    10. Drain the syrup again in a separate bowl. Boil it for another 10 minutes, then quickly remove the foam formed on its surface.

    11. Meanwhile, transfer the apricots to the prepared jars: 12-15 pieces in each jar.

    12. Using a clean polish, pour the hot syrup into jars (the fourth scald).

    13. Cover them immediately with the prepared lids, closing them tightly.

    14.Turn the jars of jam with the lids down. Cover them with a warm blanket and let them cool completely (24-48 hours).

    15.Transfer cans to storage.

    If the fruits are well ripened, it is enough to scald them in syrup 3 times, ie you can preserve them after you pour the syrup over them for the second time (the third scald will already take place in jars).


    Video: HOMEMADE APRICOT SYRUP (December 2021).