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Raspberry syrup, cold

Raspberry syrup, cold


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First we pick raspberries, or buy it :)


Then wash the fruit with cold water, and carefully. We let them drain. Crush the raspberries by hand, sprinkle with lemon salt and crushed salicyl / aspirin. Add 1 liter of cold water.

Let the composition sit in a cool place for two days.

After two days, we place a gauze in a larger sieve, put the sieve on top of another large vessel, and pour our composition into the sieve, as large as its size allows; we catch the gauze by the free edges and twist it to drain the syrup. We twist very well, until only the seeds of the fruit remain in the gauze. Repeat the operation until we finish the whole amount of raspberries.

Weigh the liquid obtained and, for each liter, add 800 g of sugar. Stir, from time to time in the bowl, until the sugar is completely melted.

When the sugar has completely melted, put the syrup in clean bottles, screw on the lids and transfer the syrup to the pantry / cellar. Serve with mineral water and ice, if desired.


How to make RASPBERRY SYRUP with HONEY, cold & # 8211 a seasonal delicacy that prevents and cures many diseases

Berries enjoys great attention from researchers due to their rich content antioxidants.

Of these, raspberry is preferred for its beneficial effects on the health that are offered in a sweet form and pleasant to the taste.

Cold Raspberry Syrup with Honey

The raspberry is energizing, antioxidant, detoxifying and rejuvenating. Its bioactive composition is impressive. Raspberry flakes contain large amounts of fiber and antioxidants: polyphenols - anthocyanins, ellagic acid - tannin, quercetin, gallic acid, cyanine, pelargonidine, catechins, kaempferoland Salicylic acid.

Scientific studies have shown that these antioxidant compounds play an important role in the treatment of neurodegenerative diseases, cancer, inflammation and aging.

Fresh raspberries contain good doses of C vitamin, an antioxidant that increases the body's resistance to infections, fights inflammation and free radical damage.

In raspberries we find many other compounds that fight against aging and disease of the body: vitamin A, vitamin E, lutein, zeaxanthin and Beta-carotene.

It is extracted from raspberries xylitol, a low-calorie, low-glycemic sugar substitute, useful for DIABETIC.

We must not omit the mineral content either & # 8211 potassium, magnesium, copper, ironand manganese, nor of the vitamins in complex B.

Raspberry consumption was associated with a lower risk of metabolic diseases chronic, cardiovascular, cancer and NEUROLOGIC.

A great way to enjoy the benefits of raspberries is to prepare one cold syrup with honey. Below you will find 3 recipe options to choose from.

Raw raspberry syrup keeps the properties intact of fruit, while honey enhances its nutritional qualities and pharmacological.

Phytotherapist Constantin Milică says that raspberry syrup has good results in gastrointestinal, pulmonary and cardiovascular diseases.

Syrup prepared with honey restores the vocal cords and helps treat ailments respiratory.

Therapeutic indications

& # 8211 conjunctivitis
& # 8211 asthenia
& # 8211 cough, bronchitis, recurrent tonsillitis
& # 8211 sensitivity to hoarseness
& # 8211 predisposition to colds
& # 8211 flu, fever
& # 8211 rebellious diarrhea, heartburn, gastro-duodenal ulcer
& # 8211 transit disorders
& # 8211 heart disease with pain
& # 8211 cystitis, pyelonephritis
& # 8211 dysmenorrhea
& # 8211 metrorrhagia
& # 8211 eczema, wounds, pustules, rashes

Natural syrups, diluted with plain or mineral water (in a ratio of 1: 3) can be a much healthier alternative to commercial juices rich in sugar and harmful E's.

Raspberry syrup with cold honey

Raspberry syrup can be made from fresh or frozen fruit (they must be allowed to thaw completely before using them in the recipe).

• 1 kg of raspberries or 500 ml of raspberry juice
• 500 g of honey

Choose raspberries, wash it 2-3 times, without crushing the fruit. Let them drain well in a sieve.

They are then passed through a juicer, or put in a strainer with large holes and passed with the back of a wooden spoon, collecting as much juice as possible, which is finally strained through a fine sieve. The juice must not have pips.

Measure the amount of juice obtained and add an equal amount of honey.

Mix the juice with the honey in a blender (in equal amounts) and mix until smooth. Store in alcohol-disinfected bottles, in a refrigerator or in a cool pantry.

If you want the syrup to have a longer shelf life, use 1.5 kg of honey per 500 ml of juice.

Raspberry syrup with honey & # 8211 version 2

• 500 g of raspberries
• 300 g of honey
• ½ lemon
• 200 ml of water

Washed raspberries mix in a saucepan with honey, water and squeezed lemon juice. Cover and leave to soak for 1 day in the refrigerator. Strain and store in bottles in the refrigerator.

Raspberry syrup with raw sugar and honey

• 550 g of raspberries
• 300 g of honey
• 150 g of raw sugar
• 1 juicy lemon
• 650 ml of water

Wash the fruits and put them in a saucepan. Add over the sugar and mix. Cover the bowl and let the raspberries soak for about an hour.

Then pour the maceration into the blender and add 2 cups of water. Mix until smooth. Strain the juice through a fine sieve or a gauze cloth and add the rest of the water - 150 ml.

Stir and soak for another 10 minutes, then strain again.

The resulting juice is then mixed in a blender with honey and freshly squeezed lemon juice. Mix until the honey is completely dissolved and incorporated.

Store in airtight bottles in the refrigerator. This syrup lasts a maximum of one week.

1. Nutrition and You, Raspberry nutrition facts: http://www.nutrition-and-you.com/raspberry.html

2. Burton-Freeman BM., Sandhu AK., Edirisinghe I., Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links, Adv Nutr. 2016 Jan: https://www.ncbi.nlm.nih.gov/pubmed/26773014

3. Prof. Univ. Constantin Milică, Raspberry syrup, heart elixir, Ziarul Lumina: http://ziarullumina.ro/siropul-de-zmeura-elixirul-cardiacilor-66261.html

4. Mariana Borloveanu, Raspberries energize and rejuvenate, Cures & Monastic Recipes, Lumea Credinței Publishing House, 2014, pp. 193-194

* 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. It is delicious and healthy.

Raspberry syrup is very tasty. I prepare it every summer to enjoy its taste all winter. The syrup is easy and quick to prepare from these delicious and healthy fruits.

Ingredients for raspberry syrup:

How to prepare raspberry syrup?

Rinse the raspberries and let them dry. Put it in a large bowl. Add water, sugar and 2 washed and dried mint sprigs.Bring the mixture to a boil over low heat. Let it boil for about 10 minutes. Then take the pot off the heat and set it aside for about 6-7 hours.

Finally, remove the mint sprigs and strain the juice. Put the raspberries in a strainer and rub it with a spoon. Pour the resulting raspberry syrup into clean, dry jars (previously washed).Thread the lids tightly and make sure the syrup does not run. Pasteurize the jars.

Put a few rags on the bottom of a large pot. Put the jars of syrup in the pot and pour enough water to cover 3/4 of the height of the jars.

After the water starts to boil, leave the pot on the fire for about 7 minutes. Then take the jars out of the pot, turn them upside down and place them on a kitchen towel.

Allow the jars of raspberry syrup to cool. After they cool completely, you must store them in a dark and cool place (cellar or pantry).

From the given ingredients you should get about 4 jars of 250 ml of healthy and refreshing raspberry syrup. I enjoy cooking!

If you are happy with the result, don't forget to share this recipe with your friends!


Raspberry Gem Ingredient:

  • 3 kilograms of fresh raspberries, cleaned of tails
  • 2.25 kilograms of sugar
  • juice from 2 lemons

Preparation of raspberry jam:

If you have not prepared jam or jam before, it would be good to know the following:

  1. this is a recipe with a ratio of 1: 3/4, if you have only 1 kilogram of raspberries you will use only 750 grams of sugar and the amount of lemon will adapt. The amount of sugar can be increased to the ratio of 1: 1, then you will get a denser product, rather a jam, or it can be reduced to 1: 1/2 (500 grams of sugar per 1 kilogram of fruit), but the jam will have to be boiled longer until it binds, during this time the water contained in the fruit will naturally evaporate and the sugar will caramelize, so we will get a jam with as much sugar, but with a little less and with a color not so beautiful.
  2. for the success of any jam or jam recipe it is essential that the jars are very clean and sterilized and the lids are closed perfectly tightly sterilizing the jars (one of the methods) can be done as follows: in some water and wipe well. Then, the jars are placed in a metal tray and filled with boiling water (the metal tray is mandatory, otherwise the jars will break when they come in contact with the hot liquid). Leave it like this for about 10 minutes, then drain the water, put the jars back in the tray and put them in the preheated oven at 150 degrees, until they dry well. Remove, leave to cool and are ready to fill with jam or compote fruit.

And now, how to make raspberry jam:
1. Place the fruit in a large saucepan alternately with sugar, a layer of fruit, a layer of sugar (picture 1) is left to rest for 2-3 hours, during which time the sugar will extract enough juice from the fruit.

2. Put the pan on high heat (I took advantage of my Napoleon grill and his side burner and avoided overheating in the house), add the lemon juice and boil (picture 2). The foam that will form on the surface during boiling must be removed with a spoon and the walls of the pan will be repeatedly wiped off the sugar adhesives with a brush soaked in cold water, to avoid caramelization and change the color of the jam. After about 25-30 minutes of boiling, remove a tablespoon of syrup and cool, checking if the jam has reached the desired consistency. By cooling, the syrup thickens and gels due to pectin. Only boil as much as needed, if it boils too much, a brown product will result.

3. The hot jam is poured into the jars prepared as I explained above, not necessarily placed on a metal tray, so as not to crack (you can put the blade of a knife under the jar, which will take the heat shock). Screw the lids (or staple them) and cool slowly, either wrapped in many layers of fabric (beds, rags) or in the oven. I find it more convenient to put them in a tray with everything in the oven heated to 120 degrees Celsius (low heat), than to occupy a space in the kitchen and so small with the jars placed in the nest. Once I put the tray with the hot jars (from the hot jam I filled them with) in the oven, I turn off the oven and let the jars cool slowly before putting them in the pantry.


Returning to the wonderful raspberry jam, I assure you that there will be no better day than the one started with a breakfast in which this natural product has the main role, on a slice of bread, a muffin or whatever you want.


If you are bothered by the seeds, the raspberries can be passed or passed through the machine for the tomato broth, and the juice obtained is weighed and boiled with an equal amount of sugar, obtaining a wonderful skin, with the same delicious aroma as raspberry jam.


How to make cold fir syrup

The syrup is famous for its properties, so before you prepare to prepare the recipe for fir syrup, you must first find out other valuable information.

When picking fir buds

Fir buds (Abietii turiones) are harvested in spring when they are 3-4 cm. The harvest period of the buds differs depending on the area, but in general the buds reach this size in April. They are processed into fir bud syrup or put to dry for tea and other preparations.

Fir bud syrup recipe

How to prepare with sugar

After harvesting, wash the fir buds. The necessary amount of buds to prepare fir syrup is decided according to the amount of syrup you want to get. Allow to drain or use napkins to absorb excess water. In a large glass jar put a layer of buds, a layer of raw sugar, a layer of fir buds and so on until the jar is filled, but not eyes. Finish with a layer of sugar.

If you use sugar, cover it with a plate and leave it in the sun for 4-5 days until its sugar melts in a warm place. These days the jar is still shaking.


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.


Raspberry syrup, cold

Some time ago I discovered on the website of Cheerful Chefs a simple syrup recipe I repeated many times and the syrup was very good over the winter, keeping its scent.

First we pick raspberries, or we buy it:) Then we wash the fruits with cold water, and carefully. We let them drain. Crush the raspberries by hand, sprinkle with lemon salt and crushed salicyl / aspirin. Add 1 liter of cold water.

Let the composition sit in a cool place for two days.

After two days, we place a gauze in a larger sieve, we put the sieve on top of another large vessel, and we pour our composition into the sieve, as much as its size allows, we take the gauze by the free edges and twist it, to drain the syrup. We twist very well, until only the seeds of the fruit remain in the gauze. Repeat the operation until we finish the whole amount of raspberries.

Weigh the liquid obtained and, for each liter, add 800 g of sugar. Stir, from time to time in the bowl, until the sugar is completely melted.

When the sugar has completely melted, put the syrup in clean bottles, screw on the lids and transfer the syrup to the pantry / cellar. Serve with mineral water and ice, if desired.

I picked raspberries in half, I never had 3 kg picked. so I adapted the quantities of ingredients to the picked raspberries, using the simple rule of three :)

Ware

My friends - Q and Astro

Hmm - I don't even know where to start. Ever since I know myself I have been a lover of animals and I have always liked to have them around me. I had all kinds of dogs, cats, parrots and yes, bumblebees, kept in the matchbox :) We tied them with string


Ingredient:

We wash the fruits and let them drain in a sieve. Then transfer them to a bowl and pour the sugar over them. Stir so that the sugar is evenly distributed. We then leave them for a few hours, stirring from time to time so that the sugar melts and as much juice as possible is formed. If it is very hot, keep the bowl in the fridge so that it does not ferment the fruit.

My blackberries were so ripe and juicy that after 3 hours they floated in a dense juice.

I passed everything through a fine strainer and over the liquid obtained (about 500 ml) I put half a liter of water and boiled over medium heat, frothing when needed, about 20-25 minutes.

I obtained 8oo ml of delicious syrup which I put hot in a 750 ml bottle, I stapled it and left it to cool. I enjoyed the rest with plain water and ice cubes. Excellent! Hi!

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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, the syrup is poured into glass bottles and sealed or sealed with double cellophane in 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.