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Cherry syrup

Cherry syrup


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  • 3 kg of cherries
  • 2 kg of sugar
  • 5 lamai
  • 1 preservative sachet

Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Cherry syrup:


  • Wash the cherries well and remove the seeds.

  • We put them in a bowl and put the sugar on them.

  • Cover and leave for 24 hours.

  • Drain the juice left by the cherries by grinding the fruits well (which are to be transformed into jam).

  • Boil for 35-40 minutes.

  • When there are 10 minutes of cooking, add the preservative.

  • We stop the fire ... we put the composition in bottles.

  • Seal and leave in a cool place.

  • Serve with plain or mineral water. A sweet-sour delight.


1.5 kg cherries,
1 kg of sugar,
lemon juice

The cherries are washed and the seeds are removed.
The cherries are boiled with 1 glass of water.
When they start to crack, put them in a gauze or thick strainer, let the juice drain in a clean bowl.
Drain the juice and boil with the sugar and lemon juice.
Put on low heat and leave until the sugar melts.
Then turn on the heat and leave until it binds. Take the foam with a spatula, when necessary.
Pour the syrup into bottles while it is still hot and cover well.


Cherry syrup

Wash the cherries without tails very well, in more water and drain. Remove the seeds and place them in a larger bowl (capacity of at least 10 l) together with boiled and cooled water, lemon salt and salicylic lightly dissolved in a little cold water.

Mix well, lightly crushing the fruit. Let it sit for 24 hours. the next day add the sugar and leave for another 24 hours, stirring from time to time so that the sugar is completely dissolved. On the third day, strain the mixture through double gauze, separating the fruit from the syrup.

Pull the syrup into sterilized bottles, staple, inscribe and give to the pantry. The syrup is natural and keeps all the substances in the fruit. It keeps very well, even 2-3 years. Put the drained fruit in sterilized jars and pour syrup over them so that they are completely covered.

Staple, inscribe and give to the pantry.
Note:
- Use salicyl, because the preservative changes the taste of the fruit and the syrup.
- The fruits thus preserved can be used in cakes, puddings, tarts, jellies, creams, ice cream, etc.
I obtained 7.5 l of syrup and 3 jars of 720 ml of cherries.


Cherry syrup

Wash the cherries without tails very well, in more water and drain. Remove the seeds and place them in a larger bowl (capacity of at least 10 l) together with boiled and cooled water, lemon salt and salicylic lightly dissolved in a little cold water.

Mix well, lightly crushing the fruit. Let it sit for 24 hours. the next day add the sugar and leave for another 24 hours, stirring from time to time so that the sugar is completely dissolved. On the third day, strain the mixture through double gauze, separating the fruit from the syrup.

Pull the syrup into sterilized bottles, staple, inscribe and give to the pantry. The syrup is natural and keeps all the substances in the fruit. It keeps very well, even 2-3 years. Put the drained fruit in sterilized jars and pour syrup over them so that they are completely covered.

Staple, inscribe and give to the pantry.
Note:
- Use salicyl, because the preservative changes the taste of the fruit and the syrup.
- The fruits thus preserved can be used in cakes, puddings, tarts, jellies, creams, ice cream, etc.
I obtained 7.5 l of syrup and 3 jars of 720 ml of cherries.


Cherry syrup

Wash the cherries without tails very well, in more water and drain. Remove the seeds and place them in a larger bowl (capacity of at least 10 l) together with boiled and cooled water, lemon salt and salicylic lightly dissolved in a little cold water.

Mix well, lightly crushing the fruit. Let it sit for 24 hours. the next day add the sugar and leave for another 24 hours, stirring from time to time so that the sugar is completely dissolved. On the third day, strain the mixture through double gauze, separating the fruit from the syrup.

Pull the syrup into sterilized bottles, staple, inscribe and give to the pantry. The syrup is natural and keeps all the substances in the fruit. It keeps very well, even 2-3 years. Put the drained fruit in sterilized jars and pour syrup over them so that they are completely covered.

Staple, inscribe and give to the pantry.
Note:
- Use salicyl, because the preservative changes the taste of the fruit and the syrup.
- The fruits thus preserved can be used in cakes, puddings, tarts, jellies, creams, ice cream, etc.
I obtained 7.5 l of syrup and 3 jars of 720 ml of cherries.


SYRUP for sore throat - recipes accessible to all

More and more people are left with sequelae from the flu or cold, especially with sore throat or cough. The best solution is not to go to the pharmacy and buy an expensive cough syrup, but to prepare it yourself, at home. Your variant will definitely be much more efficient and less expensive.

Onion and honey syrup

It is probably the most effective and easiest cough remedy. This syrup is prepared from only two ingredients, with strong antibacterial and antiviral properties. It is recommended to prepare this syrup in small doses, whenever you need, to benefit from a fresh preparation.

ingredients

• 1 white or red onion
• Honey

Cut the onion into slices or cubes, and place it in a glass jar. Pour enough honey to contain the onion pieces (just glaze them, not swim in honey). Overnight, the onion will secrete a medicinal juice, which in combination with honey will help relieve cough and sore throat. This remedy also helps reduce the risk of cancer and heart disease. Take 1-3 tablespoons of syrup twice a day for cough symptoms. Store in the refrigerator. .

♣ Cough syrup from alcohol

ingredients

• 250 ml of beer
• 100 g of honey
• 1 lemon
• 2 tablespoons rum (brandy, vodka or whiskey)

Put the beer, bee honey and lemon washed with vinegar and chopped in a pot on a bain-marie. Leave on low heat for about half an hour. After this interval, remove the bowl from the heat and add the alcohol to increase the therapeutic effect of the syrup. Take 1 tablespoon every 20 minutes, or every hour, depending on the intensity of the cough or sore throat.

♣ Garlic, onion, sage and honey syrup

This syrup is not cooked. It therefore keeps intact the antimicrobial and antibiotic properties of the ingredients, which can be lost by heating or boiling.

ingredients

• 1 medium onion
• 1 clove of garlic
• 2-3 strands of sage, oregano or thyme
• ½ cup of honey
• ½ cup of water

Mix honey with water, chopped onion, crushed garlic and herbs. Leave to soak overnight at room temperature. The next morning, strain the liquid. Store the syrup in the refrigerator.

♣ Horseradish syrup

This syrup is very effective, available to anyone, and is prepared very quickly. All you need is a little horseradish and honey. For increased efficiency, you can add to the recipe a few pieces of finely chopped lemon with peel, previously washed with apple cider vinegar.

ingredients

• 3 teaspoons of grated horseradish
• 1 cup of honey

Put the horseradish in the bee honey, mix well and leave to soak overnight, or a few hours. Take 1 teaspoon several times a day. When combined with honey, horseradish becomes even stronger for treating coughs, hoarseness, sore throat, stuffy nose, colds and flu. In addition, this remedy stimulates appetite and digestion. It also helps eliminate toxins, by strongly stimulating perspiration.

♣ Coconut and lemon oil syrup

ingredients

• 3 tablespoons lemon juice
• 2 tablespoons coconut oil
• 1/4 cup of honey

Mix all the ingredients in a pot, and simmer until the coconut oil melts. If you want to use it for tea, add a little hot water. As the syrup cools, the coconut oil will solidify. To melt it, heat the syrup a little before consuming it. This syrup can be stored in the refrigerator without problems for 3 months.

♣ Honey and cinnamon syrup

ingredients

• 1 teaspoon of cinnamon
• 2 tablespoons melted coconut oil
• 3 tablespoons of honey
• juice from 1/2 lemon

Combine all ingredients without heating the honey. If after preparation, the syrup hardens (due to coconut oil that solidifies at room temperature), heat everything gently over low heat. Take 1-2 teaspoons of syrup 3-5 times a day.

* 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.


Cherry syrup (cold)

We still find fresh cherries in the markets and in the garden. If you have already done so compote and Sweety, you should also try this cherry syrup. It is made cold, without boiling, and is excellent on hot days, with a glass of cold water and a few ice cubes.

For cold-prepared cherry syrup you will need twice the amount of sugar compared to fruit. So if you want to make a smaller quantity, keep the proportions: for one kg of cherries you will put two of sugar and so on.

Wash the cherries and clean them of seeds and stalks. Strain the cherries with a blender until you get a pulp syrup.

Put the cherries in a bowl, pour the sugar over them, the lemon juice and water. Mix everything well. Cover the bowl and refrigerate, where you will leave it for two days. It takes time for the sugar to melt and the flavors to combine. Stir 2-3 times a day in syrup to help dissolve the sugar.

Strain the syrup before putting it in the bottles. It may take two strainings to get a clear and clean syrup. If you can't keep the syrup in a cool place, put a crushed aspirin for every half liter of syrup.

Pour the syrup into sterilized bottles and close tightly. The syrup can be stored in the pantry or cellar for at least one year.


Cherry season - cherry recipes and cherry jam

The cherry season is just beginning. The housewives are looking to delight us with all kinds of jams or jams from seasonal fruits. Even though they are more sour than cherries, nutritionists say that cherries contain less sugar than these. The potassium they contain contributes to providing an optimal amount of energy to the body, but also to burning fat. Therefore, these slightly sour fruits are especially recommended for people who want to lose extra pounds.

Below we have prepared three simple recipes for the preparation of cherry jam but also three recipes for the preparation of cherries.

Recipe 1: Cherry jam

& # 8211 1 kilogram of pitted cherries

& # 8211 1 teaspoon lemon salt

& # 8211 half a vanilla pod.

Wash the cherries, then clean the stalks and seeds.

Take a bowl and place a row of cherries, a row of sugar and so on until the cherries are finished. The last layer in the bowl should be sugar. Then leave it like this for a few hours, until the sugar melts in the sour sour cherry syrup.

Then pour everything into a double-bottomed saucepan and bring to a boil over high heat until it starts to boil, then lower the heat and gather the foam formed on top. Then squeeze the lemon and add it, along with the lemon salt.

Because cherries do not have a scent, it is advisable to set aside half a cup of cherry syrup, over which the vanilla pod will be added.

Then add the vanilla-flavored syrup and simmer for about an hour and a half. Extinguish the fire and add the cinnamon stick. Leave the resulting composition until the next day, when it will be checked how bound the syrup is. Then boil it on the right heat and check how cohesive the composition is. After it is left to boil for an hour, soak a wooden spoon or spatula in the boiling syrup, then let the last 3-4 drops drain on a plate. If the fallen drops remain round like beads, then the syrup is quite coagulated. Remove the composition from the heat and leave to cool.

Sour cherry jam obtained is placed in jars, which close tightly with either a lid or a layer of cellophane and stored in the pantry.

Recipe 2 Cherry jam

& # 8211 1 pound and a half pitted cherries

& # 8211 1 kilogram and 200 grams of sugar

& # 8211 1 teaspoon lemon salt

Choose healthy cherries, wash, remove the seeds, place the fruit in a suitable bowl and cover with sugar. The composition obtained is left for a few good hours, preferably overnight.

The next day, put the pan in which the cherries and sugar were put on the fire and mix gently until the sugar melts. Remove part of the syrup and leave the rest of the composition to boil, on the right heat, for one hour, during which time it is stirred continuously. After the cooking time has elapsed, remove the pot from the heat and leave to cool. After which sour cherry jam Once cooled, the composition is added to the jars, which are stored in the pantry.

Recipe 3 Cherry jam

Wash the cherries, then break the stalks and remove the seeds and place them on a sieve to drain, then weigh them. Weigh the same amount of sugar. Put a row of cherries, part of the sugar in a special pan for the jams, then the cherries and the rest of the sugar. Shake the pan a little so that the fruit is well covered in sugar, then leave it to cool for a few hours, although it would be ideal to leave it overnight. The next day the cherries are boiled over low heat, then over high heat.

From time to time the pan shook. As the foam forms, pick up with the tip of a spoon and set aside. The jam must boil quickly so that the fruit does not change color. Towards the end, when the cherry jam starts to bubble, take a teaspoon of juice, put it in the cold, then try if it is quite bound. If it flows from the teaspoon like water, it is not bound. But if the jam juice is more coagulated, then the cherry jam is bound.

Allow to cool in the pan, covered with a wet towel. If the jam leaves more juice, put it on the fire until it drops again. Then check again, and allow to cool. At the end, the obtained cherry jam is put in clean and dry jars, which will be covered with cellophane and bound.

Cherry is a red or pink alcoholic beverage, very fragrant, with a sweet, fruity taste. Because it has a sweet taste, both due to the fruit and due to the sugar, nutritionists recommend drinking cherries with caution, because we risk getting drunk very quickly: effect given by the high sugar content, which accelerates the appearance of drunkenness.

Recipe 1 Cherry

Ingredient:

● one kilogram of ripe cherries
● 500 grams of sugar
● half a liter of refined double alcohol of 90 degrees

Method of preparation:

The ripe cherries are cleaned of leaves and stalks, washed and left to dry. After they have dried, they are carefully poured into a glass jug. Put a row of cherries, a row of sugar, and the last layer must be sugar. Close the carafe tightly and leave to soak in a well-lit and warm place for about a week, until the sugar melts to form a syrup. During all this time, daily, the broth must be shaken for the fruit to mix with the sugar. When the sugar has melted and the syrup is formed, add the alcohol and leave for another three weeks, during which time the carafe will be shaken every two days and kept in a dark and cooler place. After this period, the liquid is carefully drawn into the bottles, without shaking the contents too much. The cherries left in the carafe can be used to prepare cakes or simply eaten.

Recipe 2. Cherry

Ingredient:

● three kilograms of cherries
● two kilograms of sugar
● two liters of unflavored vodka
● two liters of water

Method of preparation:

After the fruits have been cleaned of stalks, leaves and have been thoroughly washed, they are placed in a five-liter jug. After a layer of cherries, add a layer of sugar, and the last layer must be sugar. Then the damigeana is covered with a cork and left in the sun for 4 days. During this period, the contents are mixed from time to time. Then add the vodka and water and leave in a cool, dark place for a week. After this period, the liquid is carefully drawn into the bottles, without shaking the contents too much.


Recipe 3. Cherry

● one kilogram of cherries
● 400 grams of sugar
● 500 milliliters of brandy
● 150 grams of raspberries
● 150 grams of blueberries
● a bottle of rum

Method of preparation:

The cherries, raspberries and blueberries are washed and placed in a wide-mouthed bottle, and the sugar is placed over them. Tie the bottle tightly to the mouth and put it in the sun for three days, until the syrup is left in the cherries. After these days, pour the alcohol and the bottle of rum over the syrup and leave it to soak for another four days, after which it can be filled with water, depending on how strong you want the cherries to be. This cherry recipe will give the drink a special taste, thanks to the combinations of ingredients.


What we need to prepare cherry syrup: Grandma's recipe for an effective natural energizer:

As with any fruit preservation recipe, whether in the form of jam, marmalade or syrup, it is good to prepare the fruit in the evening, to leave it cold until morning, mixed with sugar.

For preparation cherry syrup, it is good to use cherries without acircmburi, to make the most of their juice. They can also be put on the sticks, if we don't want to, or we don't have time to work on removing the stalks, but the juice will not be as concentrated and colored.

So, mix the cherries with 3/4 of the sugar and let them cool.

We don't put all the sugar in from the beginning, because we won't know exactly how sweet the cherry syrup is.

The next day, we will already find syrup & icircn bowl and we will put the bowl with cherries to boil for 7-8 minutes. It is good to boil the cherries a little to melt all the sugar in them and leave their delicious aroma & syrup.

Then, drain the cherries, taste the syrup and add, or not, sugar.

We put again cherry syrup when boiling, on low heat and let it dry, it almost drops by half and becomes consistent. We do not forget to remove the foam as many times as it is formed.

In the last 4-5 minutes of cooking, add the lemon juice.

Lemon juice has the role of preserving the syrup and preventing it from becoming sugary along the way. In addition, it diminishes the intense sweet taste.

We do not throw away the remaining cherries, we can use them in a tart recipe, in an strudel recipe, or in a delicious cake such as This Chocolate Cake Recipe.

Cherry syrup place hot in sterilized bottles, seal tightly with corks, or lids, and keep in blankets until cool.

For the plate of festive cakes for an anniversary or a special occasion, we recommend that you also prepare the Snow White cake. It's an old cake recipe with sheets prepared on the back of the tray, which you can't help but love.


Cherry syrup (cold)

We still find fresh cherries in the markets and in the garden. If you have already done so compote and Sweety, you should also try this cherry syrup. It is made cold, without boiling, and is excellent on hot days, with a glass of cold water and a few ice cubes.

For cold-prepared cherry syrup you will need twice the amount of sugar compared to fruit. So if you want to make a smaller quantity, keep the proportions: for one kg of cherries you will put two of sugar and so on.

Wash the cherries and clean them of seeds and stalks. Strain the cherries with a blender until you get a pulp syrup.

Put the cherries in a bowl, pour the sugar over them, the lemon juice and water. Mix everything well. Cover the bowl and refrigerate, where you will leave it for two days. It takes time for the sugar to melt and the flavors to combine. Stir 2-3 times a day in syrup to help dissolve the sugar.

Strain the syrup before putting it in the bottles. It may take two strainings to get a clear and clean syrup. If you can't keep the syrup in a cool place, put a crushed aspirin in each half liter of syrup.

Pour the syrup into sterilized bottles and close tightly. The syrup can be stored in the pantry or cellar for at least one year.


Cherry syrup (cold)

We still find fresh cherries in the markets and in the garden. If you have already done so compote and Sweety, you should also try this cherry syrup. It is made cold, without boiling, and is excellent on hot days, with a glass of cold water and a few ice cubes.

For cold-prepared cherry syrup you will need twice the amount of sugar compared to fruit. So if you want to make a smaller quantity, keep the proportions: for one kg of cherries you will put two of sugar and so on.

Wash the cherries and clean them of seeds and stalks. Strain the cherries with a blender until you get a pulp syrup.

Put the cherries in a bowl, pour the sugar over them, the lemon juice and water. Mix everything well. Cover the bowl and refrigerate, where you will leave it for two days. It takes time for the sugar to melt and the flavors to combine. Stir 2-3 times a day in syrup to help dissolve the sugar.

Strain the syrup before putting it in the bottles. It may take two strainings to get a clear and clean syrup. If you can't keep the syrup in a cool place, put a crushed aspirin in each half liter of syrup.

Pour the syrup into sterilized bottles and close tightly. The syrup can be stored in the pantry or cellar for at least one year.


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