2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Many of us remember with nostalgia those times when one of the most delicious drinks in our childhood was home-made syrup or juice, made with real skill by our grandmothers or mothers.
This is especially true for those of us who have had the good fortune to spend our summer holidays in our villages or villas, where syrups and juices are made with home-grown fruit, not the ones we see in the markets today, and despite their perfect appearance we never know with what chemicals and preparations they are bumped.
In fact, if you have home-grown fruit or can get it, don't think that making juice or syrup from it is a very difficult activity. If you learn some basic rules, you can successfully make your children or grandchildren happy by making them real fruit syrup or juice. Here's what it's important to know in this regard:
- No matter what fruit you will make syrup and whether you will cook it or prepare it in a cold way, always choose only well-ripened fruit. Inspect them beforehand for any spoiled or immature ones and wash them under running water. The preparation of the syrup is done immediately after washing the fruit, because softer fruits such as raspberries or strawberries, for example, will release their juice very quickly;
- If you prepare syrup in a hot way, usually 1 kg of sugar is added to 5 kg of fruit (the amount of sugar depends on whether the fruit is sweet or sour);
- Sprinkle the washed fruit with sugar and leave for at least 8 hours until they release their juice. The liquid is then filtered, allowed to settle and filtered again. Add sugar to the resulting juice, adding 1.5 kg of sugar to each liter. The syrup prepared in this way is boiled for about 5-10 minutes, depending on the fruit made;
- When sprinkling the fruit with sugar, remember that for more sour fruits such as cherries, the sugar is in the proportion of 1 kg per 4 kg of fruit, and for sweeter fruits such as raspberries and strawberries, it is enough to put 1 kg of sugar per 6 kg of fruit;
- The best method to check if the syrup has reached the required density is to drop a drop of the syrup into a container of cold water and see that it reaches the bottom. Shortly before removing the finished syrup from the heat, add 5 g of citric acid per 1 kg of sugar.
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