RED CURRANT SYRUP taste of summer in a vibrant red colour. Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Or serv a summerdrink with Red Currants Syrup with vodka or champagne. My recipe gives approximately 1 liter of RED CURRANT SYRUP. Fill in cleaned, boiled glass-bottles. I don’t use any conservation – so my Syrup last a short period and be sure to store in refrigerator. RED CURRANT SYRUP a taste of summer in a magical red colour.INGREDIENTS: 1 kg RED CURRANTS (washed, removed stems, drained); 2 liters cold water. Measure per 1 liter strained berryjuice: 350 grams granulated sugar; Cleaned containers/glassbottles/jars of minimum 0,25 liter to 1,5 liters. A container non-reactive to boiling water and to store for 7 days in refrigerator.Pick Red Currants from your bush. I love these Red Currants. They look like Red Gold. Do you know the feeling when you let your thoughts drift and do ”slow-living”? Just picking berries from the bush. It’s so nice. And they taste so great. Good use with other berries in dessert, syrup, cake, stew.HOW TO DO: Wash berries in bowl of cold water. Remove stem from curramts. Rinse. Measure. Add cold water into berries.In saucepan boil at low heat boil Currants with water at low heat until berries brast. Drain the boiled berries (berries drip) through a clean piece of cotton cloth/linen and into a very large bowl (2 liters). Do not squeeze berry mixture in cloth. Measure the Syrup.Heat the Syrup to boiling again. Add sugar stirring constantly. Skim off foam. With large spoon put RED CURRANT SYRUP into glassbottles/ containers and close them. Store in refrigerator. Serv a glass of RED CURRANT SYRUP diluted with ice water, a slice of lemon and ice cubes… RED CURRANT SYRUP a taste of summer in a magical red colour. Bon appetit !
LILAC SYRUP FROM DARK PURPLE LILACS. LILAC SYRUP is a ”Summerdrink that rocks!” Made of dark purple Lilacs is the most beautiful red syrup ever! Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILACS SYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. LILACS SYRUP a taste of spring in a magical red colour.This morning I went picking DARK PURPLE LILACS, I’m in love with Lilacs, aren’t they beautiful?INGREDIENTS: 25 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles.
HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days. Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILACS SYRUP in refrigerator.Yes, felt like baking STRAWBERRY TARTS, recipe on http://marlenesmadblog.dk/jordbaer-taerter-med-floedeskum/ Whip the whipped cream. Mix some mascarpone with 1-2 tablespoons LILAC SYRUP. Fold it gently in whipped cream. Put on newly baked tarts your whipped cream. Then place strawberries in slices on the cream. Decorate with some LILAC flowers. They taste so good! Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit !