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Raspberry

Raspberry


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The raspberries are washed carefully, not to be crushed and left in a strainer, so that they drain well.

In a clean, dry and roomy container, put alternately raspberry layers and sugar layers, the last being sugar.

Leave the container with raspberries in a cool and shady place for 6-7 days. Stir the contents of the container daily, so that the raspberries leave all the juice and the sugar melts.

After the recommended time, when the sugar has completely melted, strain the syrup through a gauze strainer.

The alcohol is added to the recovered syrup, mixed and left like this, also in a cool and shady place, for another week, after which it is strained again through gauze and poured into 500 ml bottles and given to soaked, cold, for at least a month.

Serve cold with ice.

1

Use whole, well-cooked raspberries.

2

Wash the raspberries carefully so that they do not crush and strain it well.

3

Check the container with raspberries and sugar daily. If there is not much sugar and it is hot, the fruits can ferment and will lose their great taste. If you feel that the fruits are starting to ferment, either pour the alcohol over them, or better recover the syrup and you can make a jam with the fruits.

4

Whoever wants, can double the amount of sugar, to this amount of fruit. Sugar will better preserve the fruit and prevent its fermentation.

5

Do not close with a stopper / lid the container in which the raspberries are with the sugar, when dissolved. Use a piece of gauze.

6

Strain the fruit and syrup through a thick strainer, lined with gauze.

7

It is preferable for raspberries to have all home-made drinks in glass containers.

8

The raspberry should be soaked in a cool, shady place (during which time it will clear and become clear) for 1-2 months.


The best homemade cherry recipe

Homemade sour cherry is one of our oldest drinks. Romanians have tried over time several recipes from which they emerged: cherry, strawberry, blueberry, pickle, raspberry, cornata and many others. From the quantities below you can take out at least one bottle of cherries. However, everything will be calculated per kg of fruit, if you want to do it in a much larger amount. After the sugar is melted, add 200-300 ml of double refined alcohol, 90 degrees. The alcohol is put over the fruit and syrup, then the sour cherry is less alcoholic for a more special aroma. Depending on 1 kg of fruit, increase the amount of sugar and alcohol. Refined double alcohol is used just to keep it longer. The fruits you put inside can be compote or fresh, because they will soak in brandy. It is left to soak for 2-3 months, after which it is served. "For the walnut - the green walnut liqueur, the walnuts are cut into 4 (quarters) and put in the bottle. Be careful not to wear gloves. The liqueur will have a brownish-green color. God, how good it is !! ”, show lust-good.com.

ingredients

  • 1 kg of fruit
  • 400 g sugar or honey
  • 200 ml double refined alcohol of 90 degrees

How to make homemade cherries? Here is a recipe that has been kept for hundreds of years

For the preparation of mint liqueur, it use basil leaves which, when infused, give off a pleasant refreshing odor:

  • washed, sorted 100 g of basil leaves should be shredded into thin strips
  • put in a jar, adding 0, 5 liters of lemon with a strength of 40-45 °
  • the mixture should be infused in a warm room for 2 weeks
  • the liquid should be shaken regularly to speed up the flavoring of the alcohol
  • it is recommended to thoroughly strain the tincture, add a glass of liquid honey, mixing the composition until the sweets are completely dissolved
  • the finished drink should be baked for 1-2 days, after which you can taste the aromatic moonshine liqueur.

It is recommended to keep the liqueurs in a glass or ceramic vessel .


Raspberry - Recipes

Crispy raspberry tart with tender dough and forest-like flavors!
Ingredients (12 slices) - Top: • 150 g flour • 50 g ground almonds • 1 salt powder • 40 g sugar • 1 tablespoon vanilla sugar • 100 g cold butter • 1 egg. In addition: • 30 g starch • 60 g sugar • 400 ml milk • 2 egg yolks • 2 tablespoons lemon juice • 2 tablespoons raspberries • 250 g raspberries
1 Quickly knead a dough of flour, almonds, salt, caster sugar, vanilla sugar, butter flakes and egg. Wrap in foil and leave in the fridge for about 30 minutes. 2 Preheat the oven to 180ºC and grease a tart form (Ø 26 cm) with butter. On a board lined with flour, spread a sheet of dough larger than the shape and place it in the shape. A piece of baking paper is spread over it, on which dried beans are sprinkled for weight. Bake the worktop for 35 minutes. and then remove from the oven. Remove the baking paper with the beans. Allow the countertop to cool, remove from the pan and then allow to cool completely on a cake rack. 3 Prepare the cream: mix the starch with sugar and 3-4 tablespoons of milk. Bring the rest of the milk to the boil and add the starch, stirring constantly and, while still stirring, let it simmer for 2-3 minutes, until the cream thickens. Remove the pan from the heat and add the egg yolks, lemon juice and raspberries. Spread the cream on the counter and put everything in the fridge for 1 hour. Carefully wash the raspberries, let them drain or dab with paper towels and place on the tart and sprinkle with powdered sugar.
Preparation: 1 hour Cooling 90 min. Baking: 35 min. Per slice: about 230 kcal Protein: 5 g Fat: 12 g Carbohydrates: 23 g

Raspberry roll in fine sponge cake with chocolate
Ingredients (10 slices) - Gingerbread top: • 4 eggs • 1 pinch of salt • 125 g sugar • 80 g flour • 40 g cocoa • 40 g starch. In addition: • 500 g raspberries • 3 tablespoons powdered sugar • 1 tablespoon lemon juice • 300 g cottage cheese • 400 g cream • 3 tablespoons vanilla sugar • 1 sachet of cream hardening powder
1 Preheat the oven to 220ºC. Separate the eggs. Beat the egg whites with salt and 70 g of sugar. Separately, froth the yolks with the rest of the sugar, pour the beaten egg whites on top, then the flour previously mixed with starch and cocoa are incorporated. Distribute the composition in a tray lined with baking paper (40 x 30 cm) and bake for 10-12 minutes. 2 Turn over on a large wooden bottom and peel off the baking paper. Roll the sponge cake sheet into a new piece of baking paper and let it rest on the side with the joint. Allow to cool completely. 3 Prepare the raspberries and pass them with lemon juice, pass the puree through a sieve and incorporate the cottage cheese. Beat the cream with the vanilla sugar and whipping cream. Roll out the top and grease with half the amount of cream, leaving the edge free. Then roll and grease with the rest of the cream. Garnish with the remaining raspberries.
Preparation: 40 min. Baking: 12 min. Per slice: 320 kcal Protein: 10 g Fat: 16 g Carbohydrates: 33 g

Delicious and easy-to-prepare raspberry and mascarpone cake
Ingredients (16 slices): • 150 g butter • 1 vanilla bean • 4 eggs • 225 g sugar • 250 g mascarpone • 250 g flour • 3 teaspoons baking powder • 200 g ground almonds • 1 teaspoon grated lemon peel • 500 g raspberries • 50 g chopped almonds
1 Preheat the oven to 180ºC. Grease a pan and dust with flour. Melt the butter. Grow the vanilla bean lengthwise and remove the core with the tip of a knife. Mix together with the eggs and 200 g of sugar for about 5 minutes, until it acquires a creamy consistency. 2 Incorporate the melted butter and mascarpone, then add the flour previously mixed with baking powder and lemon peel and mix well. Distribute the composition in the tray. 3 Peel a squash, grate it and spread it over the dough in the pan. Sprinkle the rest of the sugar and bake the chopped almonds for about 25 minutes. Allow the cake to cool and eventually powder with sugar.
Preparation: 25 min. Baking: 25 min. Per slice: about 360 kcal Protein: 8 g Fat: 24 g Carbohydrates: 28 g


The best homemade cherry recipe

Homemade sour cherry is one of our oldest drinks. Romanians have tried over time several recipes from which they emerged: cherry, strawberry, blueberry, pickle, raspberry, cornata and many others. From the quantities below you can take out at least one bottle of cherries. However, everything will be calculated per kg of fruit, if you want to do it in a much larger amount. After the sugar is melted, add 200-300 ml of double refined alcohol, 90 degrees. The alcohol is put over the fruit and syrup, then the sour cherry is less alcoholic for a more special aroma. Depending on 1 kg of fruit, increase the amount of sugar and alcohol. Refined double alcohol is used just to keep it longer. The fruits you put inside can be compote or fresh, because they will soak in brandy. It is left to soak for 2-3 months, after which it is served. "For the walnut - the green walnut liqueur, the walnuts are cut into 4 (quarters) and put in the bottle. Be careful not to wear gloves. The liqueur will have a brownish-green color. God, how good it is !! ”, show lust-good.com.

ingredients

  • 1 kg of fruit
  • 400 g sugar or honey
  • 200 ml double refined alcohol of 90 degrees

How to make homemade cherries? Here is a recipe that has been kept for hundreds of years

Ingredients for orange or lemon sherbet

  • -shell from 2 large oranges
  • -juice from half a lemon-50 ml
  • -orange juice- 100 ml
  • -optional vanilla
  • -250 g sugar cough

Preparation for orange or lemon sherbet

You can read the written recipe, or go directly to the written recipe, below.

Wash oranges and lemons with warm water and wipe with a napkin. Cut the orange peel with an economical vegetable peeler - see video recipe below.

Squeeze orange and half a lemon, to be about 150-170 ml of juice in total. Put the orange juice on the fire, add the orange peel and cook for 5 minutes. No more, do not drop the juice too much. Remove the orange peels.

If you make lemon sherbet, use the juice of 1 lemon and the rest of the water, plus the peel of 2 lemons, only the yellow part.

Add the sugar and vanilla and bring to the boil. You will immediately get a well-bound syrup. It should not be boiled much.

When is the syrup for the orange or lemon sherbet ready?

Take a drop of syrup with a wooden spoon and place it between your thumb and forefinger. If you join your fingers, a 1 cm, not larger, thread should form. The syrup looks like a fluid honey, has an intense color and a wonderful scent. Leave to cool.

When warm, beat. Our mothers and grandmothers had a special sachet for the sherbet and "syrup" the syrup from the edge of the pot until it turned white. There was some work here & # 128578

Now, if we have modernized, we put in the mixer. In 5 minutes you will see how the syrup turns white and becomes a whitish paste. Just like at fondant & ndash recipe here , you know the fondant for glazing almonds 🙂

You will see that as it cools, it hardens. Pour so warm into jars, sprinkle a little powdered sugar on top and keep in a cool, dry place.

Some tips for a successful sherbet:

-the syrup must be warm, if it is too hot, the sherbet will sweeten, if it is too cold, you will suffer a lot

-if it is sugared, put the jar in hot water and leave it until it softens. You can boil the sherbet jar in a bain-marie until it becomes fluid. Drain the sherbet, add a little water and bring to the boil until the syrup becomes concentrated and make the sherbet again.

-if it is too fluid and does not harden, boil it a little more and make the sherbet again

The sherbet lasts 1-2 months, in a cool room. That's unless some greedy Martians show up and stick their fingers in the sherbet gutters & # 128512

Do not forget the main ingredient: sprinkle abundantly with love and 2-3 smiles.

I invite you to watch the video recipe for sherbet here:

This sherbet recipe has also been tried by our readers:

Recipes with Gina Bradea & raquo Recipes & raquo How to make orange or lemon sherbet, old recipe


Raspberry - Recipe

  • 1 kg raspberries
  • 500 g sugar
  • 1 l pure double refined alcohol of 96 degrees or vodka 37-40
  • optional: vanilla

In a large jar, put the raspberries, then pour the vodka. Put the lid on and leave it to soak for 24 hours, in the cool and dark. The next day, add the sugar and stir well. Optionally, vanilla can be added. Keep the jar tightly closed, in a cool and dark place for 1 month and a half.

In the first days, shake the jar to help the sugar dissolve faster. At the end, strain the raspberry liqueur through a simple sieve to recover the raspberries. Then filter everything 3 times through a sieve spread with a thick cloth.

In sterilized bottles pour raspberries and close tightly with a lid or stopper.

Careful! If the bottle is not sealed, the alcohol evaporates.

Raspberry has been around for years, with a pleasant aromatic taste.

Advice: You can use the same recipe for any other fruit

If you like our articles and want to be with us on Facebook, we expect you to join the community with a Like:


Raspberry - Recipe

  • 1 kg raspberries
  • 500 g sugar
  • 1 l pure double refined alcohol of 96 degrees or vodka 37-40
  • optional: vanilla

In a large jar, put the raspberries, then pour the vodka. Put the lid on and leave it to soak for 24 hours, in the cool and dark. The next day, add the sugar and stir well. Optionally, vanilla can be added. Keep the jar tightly closed, in a cool and dark place for 1 month and a half.

In the first days, shake the jar to help the sugar dissolve faster. At the end, strain the raspberry liqueur through a simple sieve to recover the raspberries. Then filter everything 3 times through a sieve spread with a thick cloth.

In sterilized bottles pour raspberries and close tightly with a lid or stopper.

Careful! If the bottle is not sealed, the alcohol evaporates.

Raspberry has been around for years, with a pleasant aromatic taste.

Advice: You can use the same recipe for any other fruit

If you like our articles and want to be with us on Facebook, we expect you to join the community with a Like:


How beautiful is the daughter of actress Catherine Zeta Jones! Carys and her mother appear on the cover of an international magazine!

Catherine posted the photo on her personal Instagram account along with the description: "I am extremely happy to be on the cover of the September issue of the magazine Vanity Fair Spain.

And not anyway, but with my daughter, Carys. Thanks to the wonderful team for this beautiful project. I love it! & # 8221

Also in the online environment, the teenager said she was honored to be able to appear with her mother on the cover of the magazine.


Raspberry liqueur (Raspberry).

I really like making liqueurs, it requires a little labor, and time is the hardest part, the maturation of the drink.

  1. In a large jar, mix the raspberries with the sugar.
  2. Tie the mouth of the jar with a gauze, leave it on the kitchen counter, in a cooler corner, for 7 days. Shake the bowl every day, the sugar should dissolve.
  3. At the end of the 7 days, add the alcohol over the juice formed.
  4. Close the airtight container and place it in the pantry, in a dark and cool place, for 2-3 months.
  5. After this time, strain the liquid, filter it with a fine sieve, or a gauze, and pour it into bottles (do not use plastic containers!).
  6. Keep the bottle you want to start in the fridge, the drink is fantastic cold!

Raspberry liqueur (Raspberry).

I really like making liqueurs, it requires a little labor, and time is the hardest part, the maturation of the drink.

  1. In a large jar, mix the raspberries with the sugar.
  2. Tie the mouth of the jar with a gauze, leave it on the kitchen counter, in a cooler corner, for 7 days. Shake the bowl every day, the sugar should dissolve.
  3. At the end of the 7 days, add the alcohol over the juice formed.
  4. Close the airtight container and place it in the pantry, in a dark and cool place, for 2-3 months.
  5. After this time, strain the liquid, filter it with a fine sieve, or a gauze, and pour it into bottles (do not use plastic containers!).
  6. Keep the bottle you want to start in the fridge, the drink is fantastic cold!


Comments:

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