In July it matures favorite garden berries - currants. Compotes and jams, we certainly cook, but I want something ... inspiring. Share ideas!
1. Sorbet
QUANTITY: 10 servings
You will need: 400 g of black currants, 150 g sugar, 120 ml of water, 1 tbsp. l. lemon juice, 4-5 sprigs of mint.
1. Smorodin wash, chop in a blender and pass through a sieve to remove the stone.
2. In a saucepan, combine sugar and water, add the mint, heat nearly to boiling. Mint remove the syrup cool.
3. Connect the syrup with berry puree, pour into a flat container and place in freezer. After 1.5-2 hours mix, spread into molds for ice cream
and freeze.
If you have a freezer, cook according to the instructions sorbet to it.
2. blackcurrant liqueur
Rinse and pat dry 500 g blackcurrant, to shift into a jar or bottle, add 350 grams of sugar, pour 0.5 liters of vodka, shake the container so that all the ingredients are mixed.Insist mixture of 2-3 months in a cool dark place, shaking occasionally. Ready liquor strain and pour into a small bottle.
Tip! Even more fragrant liquor obtained from a mixture of garden and wild berries.
3. red currant jelly
Freed from the sprigs, wash and dry 1 kg of red currants. Berries grind in a blender or mash tolkushkoy for mashed potatoes. Rub through a sieve to remove seeds.Pressed juice, pour into a saucepan, add 750 g of sugar, put the pan on the heat and bring mixture to a boil, stirring until sugar is dissolved. Pour the hot mixture over the sterilized jars and zakuporte.
4. The home brew on currants
Climb and wash 500g currants (red and black), and slightly remember tolkushkoy Pour into a large bottle or jar. Wash 1 bunch mint.Boil in a pot 3 liters of water, add the mint in boiling water, remove from heat, add the mashed berries and mix. When the mixture has cooled, strain it, pour back into the pan and heat gently.The warm mixture add 200-250 g of sugar and 10 grams of fresh yeast. Stir and leave to ferment overnight. The next day, pour the brew into bottles and refrigerate.
