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Honey fruit
syrup:
Obtain or press a
good quality, clean and fresh fruit juice. Filter it and add honey at a
ratio of 5:3 (honey to juice) by weight Boil to sterilize and bottle. To
prepare a drink, it is diluted with water. The fruit juice and honey mix
from section 2.12.8. can be heated for pasteurization and bottled hot after
any necessary correction of concentration.
Honey-fruit-vinegar syrup:
Ingredients
(in parts by weight):
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1 |
Fruits (juicy and cromatic) |
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1
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Vinegar |
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2 |
Honey |
Place fruit (whole or cut, according to type) in the vinegar. Let it soak
for 5 days, occasionally stirring and squeezing more juice out of the
fruits. Press the liquid through a fine cloth and add the honey. Boil for 5
minutes only and bottle. This syrup is diluted with water (3 tblsp. of syrup
per glass) for a refreshing drink.
Syrup base for herbal preparations
Dissolve 2 to 3 parts of honey in 1 part of water and heat to 65 0C
for a few minutes. To this syrup various plant extracts with therapeutic or
aromatic effect can be added.
If the plant extracts were made with alcohol the storage life of the
syrup is increased. Otherwise some alcohol may be added as a preservative.
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