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Shock fruit syrup

Shock fruit syrup

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If last week I made the finest and most delicious jam I have ever tasted, today I turned these wonderful shock fruits into a tasty and healthy syrup. I didn't have pictures of the stages, it was too hot and I had too much to do today, so I only photographed the end.

  • Ingredient: 1
  • 1.5 kg shock beans
  • 1 kg of sugar
  • peel and juice of a lemon
  • a teaspoon of salicylate

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Shock fruit syrup:

The shock fruits are cleaned from the bunches then washed in 2-3 waters. Only the black, whole beans are chosen and the green ones are removed. After they have been thoroughly washed, they are passed through the tomato machine and thus we get rid of their unbearable operation of passing them through a sieve. I gave them through the tomato machine, then I gave the resulting leftovers once again so as not to get lost in the juice. The resulting juice is rotated in a pot, add sugar, juice and lemon peel and cook for about 45 minutes. At the end, add the salicylum in order to preserve the juice. Pour the juice into sterilized bottles, put the lids on, then wrap the bottles in cloths and put them in a bowl of water to boil. From the moment the water starts to boil, we leave them for another 45 minutes, after which we turn off the fire and let them cool, then we store them in the pantry. From the above quantities I got 5 bottles of 330 ml. It is served with mineral water or as a treatment, one teaspoon three times a day. Attention, shock fruits have diuretic and laxative properties and it is good not to exceed the dose of 3 teaspoons / day.

Shock syrup & # 8211 Preparation and benefits

1. Wash the shock and clean each inflorescence separately, separating the popcorn from the green part of the plant. Pass the teeth of a fork through each inflorescence, pushing the flowers into a bowl.

2. In a jar of pickles, place the soaked shock flowers, honey or sugar, the peel of the 4 lemons and their juice.

3. Boil water in a large saucepan. When the water has boiled, pour it directly over the rest of the ingredients in the pickle jar.

4. Mix well and leave the composition in the refrigerator for 2 days. Strain the shock syrup after two days and pour it into a sterilized glass container (boiled for at least 10 minutes), with a perfectly sealed stopper.

5. Thus stored, the syrup can be stored for 1-2 weeks or even longer in the refrigerator.

6. If you want to keep the shock syrup for longer, add 1-2 sachets of lemon salt (citric acid), a preservative that can help you keep the shock syrup for 3-6 months in the refrigerator or in pantry.

Preparations from flowers, fruits or shock bark are diuretic, sweating, antirheumatic, laxative, emollient, galactogenic and anti-inflammatory.

has laxative, vitaminizing, mineralizing effects,

fights vomiting on a nervous background,

stimulates kidney activity, fights urinary tract infections,

beneficial in respiratory diseases - pharyngitis, bronchitis, relieves cough,

effective and in gout, rheumatism,

is galactogog, - increases the amount of milk in nursing mothers,

helps eliminate water from tissues, - beneficial in obesity -,

is effective in constipation due to its properties

Shock preparations are indicated in edema, infections and urinary stones, gout, rheumatism, constipation, eye diseases (conjunctivitis, blepharitis), eczema, urticaria, boils, flu, bronchitis, asthma.

Shock fruit extracts are a strong ally in the fight against degenerative and cancerous diseases

Recipes with flowers and shock fruits

Gather 20 shock flowers and prepare a dough from the following ingredients:

125 grams of flour
2 eggs
1 tablespoon oil
1 glass of blond beer
1 tablespoon powdered sugar
1 tablespoon brandy

Moisten the flowers with egg white, powder with sugar, then pass the inflorescences through the dough, holding on to the stalk and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.

Shock flower "champagne" (shocked)

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Of course the shock has nothing to do with the champagne itself, but it is very refreshing in summer and you don't have to wait long before you can drink it.

15 shock flowers (in full bloom, picked on a very hot day)
1 kg of sugar (for such a refined drink, white sugar is preferred, not brown sugar)
1-2 lemons
3 tablespoons wine vinegar

Put the flowers in a bowl together with the added lemon juice and the grated lemon peel (obviously without the white skin). Add sugar, vinegar and 5 liters of water, then leave for 24 hours. Strain the juice and put it in bottles with a cork or screw and leave it for two weeks. Do not add yeast, the flower yeast is enough. Drink the shock in no more than three weeks.

They come from shock flowers

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

Pour 5 liters of boiled water over an equivalent volume of shock flowers. Allow to cool, then press the mixture to drain the water. Add 2 kg of sugar, 250 grams of raisins (optional) and the juice of 3 lemons. As the flowers contain practically no nutrients for fermentation and as sugar is not enough, add yeast nutrients if you have one tablespoon to 5 liters of wine. Then, after the temperature has dropped to 24 ° C, put the yeast. The best is the wine yeast bought. Put the wine in a canister with a fermentation funnel in your mouth and let it ferment. Take out the wine and bottle it when it's ready.

I come from shock grains

(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)

3 kg of shock grains
1.5 kg of sugar
5 l of water
60 g of citric acid or lemon juice

Pour hot water over the berries and then pass with a mash to cover and leave to stand for 24 hours. Add sugar and yeast and leave to ferment. The more it ferments, the better. When it has finished fermenting, extract the drink leaving the sediments on the bottom of the vessel and pull it into bottles. This procedure is applied to any type of wine.

Therefore, shock is a plant with multiple uses in the household, and not only in the kitchen. In the past, for example, shock flowers, leaves and fruits were also used for painting. Other ideas, which we can't wait to try, I found out by reading David Seymour's work & # 8220Return to Origin, the book of self-sufficiency & # 8221: other fruits cooked together with shock grains get better flavor an excellent sauce, which can be stored for a long time as long as it is kept in airtight containers.

Other edible flowers are zucchini, which can be filled with meat and / or rice. If you haven't tried them yet, you can test our recipe by stuffed pumpkin flowers.

Shock fruits - from medicines to culinary delights

Shock is a plant with medicinal properties known since the Middle Ages. The Egyptians used shock flowers for cosmetic treatments. The Greeks used the root to make a laxative tea. Many ancient Indian tribes used shock fruits and flowers in teas and other beverages for medicinal purposes.

From fresh fruits you can prepare infusions (a teaspoon of shocked fruit in a cup of tea) that have a laxative action, administered in the evening, before bedtime. Also the fruits, in the form of syrup or macerated, can be used in rheumatism, constipation, digestive disorders, bronchitis or tracheitis.

Recent research places shock at the forefront of the strongest immune system stimulants. Its fruits are a formidable competitor to influenza vaccines.

Shock fruits treat or fight against: flu, colds, obesity, constipation, herpes, psoriasis, skin allergies, scleroderma, skin diseases resistant to classic treatments.

I am an adjunct in the treatment of HIV infection and in the treatment of malignant and warty tumors.

Helps improve night vision in treating eye diseases.

In the culinary world, baked shock beans and flower extracts are used to create: pies, tea, jam, syrups, sauces, soups, wine, juice, jam, muffins, even bread. They are a good food coloring and can be stored in the freezer. From the shocked black fruits can be made: red wine, liqueur, brandy, vinegar, champagne. The best known is the shocked, delicious soft drink obtained from shock flowers. shocked it is prepared only from fresh shock flowers, the dried ones become toxic. Black fruits can be eaten only when ripe and cooked. Raw, unripe are toxic and should be avoided.

Shock flowers are harvested on sunny May days, by cutting the bunches from the stem. After harvesting, they will be kept in the sun until dry, as scattered as possible. Fresh, shock flowers are used to obtain the well-known shock, while dried, they are administered for therapeutic purposes, in the form of a combined infusion, powder, tincture or oil. The shock-dried flowers have strong, brittle stalks, and the petals take on a slightly yellower tint and are the raw material for certain medicinal preparations.

Shock fruit wine recipe

  • grains - 3 kg
  • water - 3 liters
  • sugar - 1 kg
  • Carnation - 4 pieces (optional)
  • citric acid - 5 grams
  • Cheese - 100 grams.

1. The beans are well washed, cleaned of stalks and crushed in any way possible.

2. Add 100 g of sugar and citric acid.

3. The resulting drilling mud steamed in 2 liters of boiling water, mix, boil for 15 minutes on low heat.

4. Cool to room temperature.

5. Squeeze the juice through gauze, bagasse can be discarded, juice - poured into the fermentation vessel.

6. Prepare a syrup of water and sugar, cool to room temperature, mixed with the juice obtained in the previous step. Add leavened dough (unwashed raisins or wine yeast) and cloves.

7. Replace the water seal or medical glove. Transfer the glass to a dark room at a temperature of 18-25 ° C.

8. After the end of fermentation (fermentation block for a few days, blowing bubbles, the wine became lighter, and at the bottom was sediment) shock wine drained from the sediment and filtered through gauze. You can add sugar to taste or vodka (alcohol), 2-15% of the volume for the fortress.

9. Dose in wine bottles (preferably filled to the brim) and stored for several months in a dark place at a temperature of 6-16 ° C Periodically, when a sediment pours the drink into another container through -a tube, leaving a residue on the bottom.

The fortress - 11-12%. Shelf life - up to 3 years.

The offers for the products promoted in this article may no longer be valid today 30.05.2021. We apologize for this inconvenience!

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See in the videos below our recipes for natural plant juices:

How do we make mint syrup at home. Simple and quick recipe, all natural.
The cold shock syrup recipe I used this year
The dandelion flower syrup recipe I used this year

Natural syrup from shock flowers, with lemon and ginger

The season of shock flowers, much adored for their perfume and properties, has arrived, and the first recipe prepared is a delicious natural shock flower syrup with lemon and ginger. Very tasty and very fragrant comes out, it is perfect to enjoy it with mineral water and ice cubes.

The most popular drink from shock flowers is by far shocked. But shock tea is also good and highly recommended in various ailments.

Specialists assure us that flowers and shock fruits are a source of health benefits. They have antiseptic and anti-inflammatory properties and have been used for curative purposes for many years. Shock flowers contain quercetin, a substance with positive effects on LDL cholesterol.

Shock flower tea is very effective in relieving cold-specific symptoms. But shock and shock syrup also have beneficial effects on the body's health. So do not hesitate to prepare these wonderful drinks.

I also recommend the recipe for acacia flower syrup which is also being prepared during this period.

How do we make shock syrup?

shocked is my favorite drink in the spring-summer season! Yes & # 8217 do you know what I like more than shock? Shock syrup! So today we are talking about a shock syrup with the aroma of childhood, full of the flavor of spring. Because that's what I feel every time I open the shock bottle, it's spring in any season!

Shock syrup & # 8211 why is it great to have in the pantry?

1. Because it stays very good over the winter and brings me the joy of spring in the coldest days.
2. Because I put it in lemonade, in cocktails, in cakes. I even use it for syrup cake tops!
3. It's good. Very good. Delicious. And I think that's reason enough, right?

I leave you here the recipe that I use, learned from my grandparents, of course! This makes it very easy for you to save it! And one more thing: you can also use dry shock! Yes, that means you can prepare it at any time of the year! In addition, dry shock is great for tea in case of cold, flu, respiratory diseases and cough! I make shock tea with honey and then cool it well even in the summer days, when the shock syrup stock runs out. Because, as I told you, our syrup is very rare in winter, because we love it so much!

Ingredients for 1 liter of shock syrup

  • 15 large shock flowers (100g dry shock)
  • 1.5 liters of water
  • 800g old
  • peel and juice of 2 lemons

Preparation Shock syrup:

  1. We wash the shock flowers very very well. Boil the water with the sugar, peel and lemon juice. Let it simmer until we have a syrup left on the spoon. We pull from the fire, we put the shock flowers, we mix.
  2. We cover the pot with plastic wrap, then we put the lid on it to be closed as tightly as possible. Allow to cool to room temperature and then cool for 48 hours.
  3. Drain the syrup well through a fine sieve or gauze. We pour into sterilized bottles, we close them very well. For extra safety (although sugar and lemon act as a preservative), we can give them a boil in a bain-marie for dunst.

Sounds complicated? It's not at all! It's very easy and it's DI-LI-SAS! Of course, ours will not catch the winter because I always put it in lemonade and put it in 5 liter jars with tap & # 8230 at any family event! Everyone loves him and I hope you will love him too! May you be the best!

Soc Fruit Syrup

Soc Fruit Syrup

Many of us believe and have always believed that shock fruits they are poisonous. It has a certain toxicity and contains a substance from the cyanide family, called sambunigrina, which can cause digestive problems. Dangerous doses are 200 grams fruit raw or juice prepared from raw fruit and 300 grams of tincture per day. For this reason it is not consumed in large quantities shock fruit raw, but has many benefits when cooked and prepared in the form of Sweety or syrup and even in the form of compote. In the following I will write the recipe Shock Fruit Syrup which can be used both as drink refreshing as well as for its antiviral and antitussive effect (in these cases the daily dose would be 3 x5 ml / day). I give you the ingredients for 2 l of syrup.

Ingredients Soc :

2 kg shock fruits
1 kg of sugar
peel of a lemon
1/2 vanilla pod
1 cinnamon stick
1 teaspoon salicylic or preservative powder (optional)

Preparation of Soc Fruit Syrup :

Shock fruits wash in several waters. Put in a pot, add sugar, spices and grated lemon peel. We put enough water to pass over the fruit with about 4 fingers. Boil until fruit they become soft and begin to crush. (I boiled them in a pressure cooker for about 5 minutes and I put enough water to cover them a little).

After which shock fruits when they are cooked, take the pot off the heat and let them cool a bit. We pass them through a thick sieve. I did not have such a sieve and I improvised a little by putting a gauze in the sieve. I squeezed the ends of the gauze and with the help of a wooden spoon I pressed through a sieve into another bowl until the seeds remained in the gauze and the syrup did not drain.

Thus obtained syrup pour into bottles, staple and sterilize in a water bath for 45 minutes counting this time from the moment the water starts to boil. I personally opted for the version with preservative powder being in a time crisis.

This Syrup from Fruits of Soc it can be consumed with mineral water. syrup can also be used to color creams, Liqueur , or cakes.

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