Rose water is obtained as follows: we take 120 rose flowers, rinse them with water in a sieve and boil them like this with a spoon in 1.5 l of water.
Let it boil until it drops to about 1,200 l. Add the lemon salt and let it boil.
We take it off the fire, strain the water, let the flowers cool and squeeze them well in our fists so that all the liquid comes out.
We put the resulting water on the fire again with 1 kg of sugar and let it boil over low heat, until it thickens like a syrup and decreases to about a liter. after it boils for about 20 minutes, add a handful of mint and let it continue to boil until it is ready.
Let it cool, then remove the mint that will become dry approx and put the syrup in bottles.
We add a drizzle of fresh mint in the bottle, it will keep a fresh aroma.
Serve with mineral or plain water and ice cubes for pleasure.
About homemade liqueurs and alcohol used in their preparation
We are glad that our recipes for cherries, blueberries, apricots, cherries or raspberries are so popular among our readers! You will find their recipes at the end of the article.
They do not contain the messages that thank us for the recipes. Everyone is very happy that, finally, the sour cherry does not smell of brandy, that the blueberry is ruby and has blueberry flavor, that the liqueurs do not "stink" and that they will never use another recipe. We are very happy, dear ones, that you have discovered that an indefinite brandy or a brandy has nothing to do with a fine liqueur. The alcohol used must be neutral so as not to cover the taste of the fruit. Otherwise we will only get a vagina with a vague aroma of cherries, blueberries or in this case, roses and from which we have all the chances to hurt our heads.
Fine liqueurs are made with double refined alcohol or vodka because these two are neutral in terms of smell and do not interfere with the main ingredient: mint, raspberries, cherries, sour cherries, quinces, etc. - I leave the recipes at the end. Vodka and commercially refined double alcohol are made from cereals or potatoes, so they are also natural. A fine homemade liqueur must have an alcoholic strength between 22 and 30 degrees.
Your words of thanks and praise made us prepare this delicate and fragrant rose liqueur. I don't even want to know what horror would come out if I put brandy, brandy or even brandy in this delicacy. These homemade drinks are consumed as such, they do not mix with anything else.
The recipe for homemade rose or rose liqueur is extremely simple and is based on rose petals, vodka and a sugar syrup. We do not advise you to use honey because it ferments, in addition to covering the aroma of roses and changing the taste of liqueur.
Cherry syrup with mint & # 8211 simple recipe
I want to surprise you through the photo, with an object that you will be able to see in the presentation image below the ingredients, a glass straw. This is what the straws for sipping soft drinks looked like, before the plastic ones appeared on the market.
Because I am preparing such a syrup for the first time, I will write the recommendations of Chef Maniac who convinced me to try, through the advice he made public.
You can buy cherries or cherries especially for this purpose,
or as I recommend, but it results in a small amount, I used a part of the syrup at most that remains from the cherries that boil for jam. The juice inevitably self-separates when we remove the seeds and as soon as we put the fruit to boil. If you make only special syrup, boil the cherries with seeds (very well washed of course) and then press them through a large diameter sieve. I was telling you that this year the cherries and cherries are full of fruit, because it rained a lot
Unfortunately, I could not see the same thing in apples.
1 liter of juice left by cherries / cherries +
0.5 kg of sugar
fresh mint (about 10 leaves or more) & # 8211 or vanilla stick, cinnamon, or lemon
CHERRY SYRUP + MINT
1. So, I used the juice left by the cherries when I took out the seeds. I didn't keep cherries in sugar for jam, I prepared according to this recipe. When you put the cherries / cherries to boil, in the first quarter of an hour they will leave a large amount of juice. Well, collect some of this syrup with a polish, after frothing well
and strain it through a sieve. I say part (about half), because there is still room for jam.
2. Boil this syrup with sugar,
until it drops by almost half or you can leave a little more if you use it only for drinks, not for cakes. It will be more fluid after cooling and will dissolve faster in water, otherwise it is thick, slightly gelled.
3. Towards the end, add a small handful of mint leaves (about 10 or more if you want it strong flavored, it will be diluted with water anyway).
4. Then put it in clean, sterilized bottles that close tightly (see HERE how to sterilize bottles and jars).
5. Optionally, you can add preservative (in the amount indicated by the manufacturer) or aspirin. Because it didn't turn out much syrup, and it won't be stored in the pantry for long, I preferred not to add anything to it.
6. Optionally, you can flavor it, to taste, with vanilla or cinnamon instead of mint.
Cherry / cherry syrup, if well bound, can be used as a topping for ice cream, cakes, can be used in creams, or can be used to prepare a delicious very refreshing juice with plain or carbonated water! Pour the syrup and water into the glass to taste and add ice + a few mint leaves or a slice of lamiae.
Gorgeous color, right?
Liv (e) it!
Useful recipes for syrup, oil and mint tea. Try them and take advantage of the beneficial properties of the plant
Mint is a very old medicine. It was discovered in the tombs of the Egyptian pharaohs and during an archeological study at Karnak.
Mint is a perennial plant that grows to a height of 90 cm. It has a woody rhizome with underground and above-ground protrusions with buds. The stems are square, branched at the top.
Mint can even grow in a pot.
Mint is a strongly aromatic plant. It contains menthol (almost 50%), terpenes, pine nuts, limonene, cineole and others.
Mint has an anti-inflammatory and astringent effect. Soothes and relieves cramps, prevents bloating and supports digestive processes. It has a disinfectant, antidiarrheal and antirheumatic effect.
In cosmetics, peppermint oils are used in massage creams, face masks, toothpastes, mouthwashes, etc.
To prepare a tasty tea we need a tablespoon of dried nettle. Pour over the nettle half a liter of boiling water and let it infuse for 5-10 minutes.
We strain the tea and drink it during the day. Mint tea should not be drunk every day. It is also not recommended for young children and infants. Pregnant and lactating women should not consume mint in the long run.
Peppermint oil is prepared from young mint, which has not yet begun to bloom. Finely chop about 50 grams of mint, put in a jar and pour 250 ml of quality oil. Close the jar and set aside for 14 days.
After 14 days, fill the small vials with oil, close them tightly and store them in a cool place.
We use peppermint oil for rashes, eczema, bruises. In case of migraines and headaches, rub the forehead with peppermint oil.
To prepare a mint syrup we need:
- 500 ml of water
- 350 gr sugar
- 3 handfuls of fresh mint
- 1 teaspoon lemon juice
Method of preparation:
Cook the mint for about 5 minutes, then let it infuse for 2 hours. Put mint in a piece of gauze and strain it. Add sugar and lemon juice. We put the pot on the fire. Stir until all the sugar has dissolved.
Wait for it to boil then pour the syrup into a clean bottle. From the given ingredients we will obtain approximately 500 ml of syrup.
Gaby_gabytza participated in our contest with a delicious recipe for Rose Syrup. If you want to win a Tefal fryer, a Philips blender and a Zelmer electric grill, participate too.
2 l apa
1 kg of sugar
Method of preparation
We spread the rose petals on a piece of paper for about 10 minutes to remove the ants from them. Then rinse them quickly in water. Squeeze the juice from a lemon over the petals and rub the petals until it leaves a little juice.
Add 2 l of water over the petals and leave them for about 4 hours to let the aroma of the petals into the water.
Then squeeze the petals well and mix the water from the roses with kg of sugar.
Put the syrup on medium heat and boil it until it decreases by half (it thickens while it cools). It is very good to drink in summer like a cold tea taken out of the fridge
Preparation for the recipe of mint syrup:
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
1. Peel an avocado and grate it. Combine it with yogurt, mustard and lemon juice. Add chopped green onions, he writes retetetv.ro.
2. Add the chopped yolks and egg whites. Add salt and pepper and mix until smooth.
3. Take the slices of sandwich bread, put a few lettuce / baby spinach leaves first, grease with avocado egg paste and put the lettuce leaves between the slices again.
I hope you liked it! Good appetite!
Mint Syrup Ingredients:
750 grams of washed and wiped / drained mint leaves
scalded ice cream
How to prepare mint syrup:
1. Boil mint scalding water. Boil another 1.5 liters of water with 1.5 kg of sugar. In the water syrup with sugar put lemon peel and half a lemon or juice.
2. In the saucepan, only water the mint for a few seconds. Take it out with a spatula into a bowl of ice water.
3. Drain the mint in a sieve. Put it in the sugar water syrup that has already boiled. Let the mint boil in the syrup for about 10-15 minutes.
4. Strain the mint again. Keep the syrup in the pot and leave it on the fire for another five minutes until it thickens a little.
See in the video below how to prepare mint syrup
Mint syrup, simple recipe, with natural ingredients, cheap, recipe prepared according to the grandmother's cookbook, from 1925.
I am a beginner in terms of putting pickles, cans of all kinds. Last year, my first year as a housewife at her house, being pregnant, I did not dare to try too much.
I then prepared jams of several kinds: blueberries, peaches, cherries. This year it's time to move on to heavy artillery: pickles, compotes, syrups. I first saw the recipe in an old issue & # 8211 hat! for about two years & # 8211 Freedom Recipes and I found it very interesting.
Then I found her in Mrs. Comsa's book and I said it was worth a try, especially since this year I had a generous mint bush in my mother's garden. So I started making mint syrup.