Un sirop de gutui ar trebui sa incerce oricine are 8-10 fructe care par cu vreo stricaciune sau pur si simplu nu ti se par ok de mancat. Inca un avantaj, ar fi faptul ca poti folosi gutuile fierte pentru a face un piure pentru diverite deserturi.

Gutuile sunt special facute pentru iarna, deoarece consumul lor ne ajuta sa traversam acest anotimp cu fruntea sus, ridicandu-ne imunitatea atunci cand ne bantuie raceala.

In general siropurile facute in casa sunt o alternativa, mult mai sanatoasa, la cele cumparate din comert. Indiferent daca au zahar mult, facand calculul la cat revine la un pahar de bautura, tot nu egalam toxicitatea pe care o avem intr-un pahar de bautura racoritoare care are un pH de 2,5.



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Sirop de gutui – Ingrediente si mod de preparare

  • gutui
  • zahar

Deoarece fiecare dintre noi avem o cantitate diferita de gutui, nu pot sa dau o cifra anume.

Dar facem asa:

Gutuile se curata de puf si se spala. Se taie in felii, cum putem, evitand sa punem felii din zonele cu stricaciune. Nu se curata de coaja.

Se pun intr-o oala si se adauga apa cat sa le acopere, si inca 1 deget mai mult.

Se fierbe compozitia pana se inmoaie feliile de gutui. Se da deoparte, se lasa sa se racoreasca, apoi se strecoara zeama si se cantareste. La fiecare litru de suc, adaugam 1 kg zahar.

Se pune inapoi la fiert si, din momentul in care a dat in clocot, se mai fierbe 10 minute, nu mai mult.

Sticlele se sterilizeaza in cuptor in timpul in care siropul fierbe.

Siropul de gutui se pune fierbinte in sticlele fierbinti, acestea se capacesc si se pun intr-un loc acoperite cu o patura, pentru a se raci incet.

Se poate consuma cu o dilutie de pana la 1:8, cu apa minerala sau apa simpla.

Conservariti cu dragoste!


Quince syrup

Anyone should try making some quince syrup if they have 8-10 fruits that are a bit too ripe or are simply not looking alright enough to eat. The fact that you can use the boiled quinces to make a pure for various desserts is a plus.

Quinces are made to be preserved for winter, because eating them helps us go through this season with our chins up, raising immunity when a cold is nearby. Quince syrup should try anyone who has 8-10 fruits that seem to be damaged or just do not seem ok to eat.

Yet another advantage is that you can use boiled cubes to make a puree for various desserts. Generally, homemade syrup is a healthier alternative to soda drinks from the market. Whether you use a lot of sugar or not, just do the math: a glass of homemade beverage is still far from the toxicity that you’ve got in a glass of soft drink that has a pH of 2.5.

Quince Syrup – Ingredients and Method of Preparation

• Quinces

• Sugar

Because each of us has a different amount of quinces, I cannot give a specific figure. But we will do the following:

  • The quinces are cleaned of puff and washed. Cut them into slices, as you can, avoiding slices from the areas that are not comestible.
  • Do not peel the skin of the fruits.
  • Put the slices in a pot and add water to cover them and a finger more.
  • Boil the composition until the quince slices soften. Take it aside, let it cool, then squeeze the juice and weigh it.
  • For every liter of juice, add 1 kg of sugar. Put it back to boil and, from the moment it boils, cook for 10 minutes, no more.
  • The bottles are sterilized in the oven while the syrup is boiling.

Quince syrup is poured hot in bottles, which are then capped and put in a place covered with a blanket to cool slowly. It can be consumed with a dilution of up to 1: 8, with sparkling water or still water.