1. Citric acid added to taste. For cranberry or lemon ice acid is not required.
2. As you can see from the options, fruit ice can be prepared with stabilizers (gelatin, starch) or without them. In the latter case, the ice is somewhat more stringent.
Fruit ice is prepared as follows:
Sugar to dissolve in water, heat to boiling and with continuous stirring prepared to enter the stabilizer.
Gelatine, pre-soaked for 30 min in cold water (6 g gelatin 3 tablespoons water), starch diluted in cold water (20 g starch 80-100 g of water).
Water for the preparation of a stabilizer taken from under the recipe number.
Sugar syrup together with the stabilizer boil for 2-3 min. When the stabilizer is completely dissolved, to enter the juice or puree, mix well and filter Continue reading
This drink loved by all. He’s not only a great thirst quencher in the summer, but cold and warms in the winter after the evil frost. We are talking about tea. Thanks to its natural origin, there’s a huge number of vitamins and minerals that can improve our immune system. This tea is full of antioxidants that have beneficial effects on the whole organism. How to cook a delicious tea – read more.
What is the taste?
The tea turned out really tasty, always pay attention to when buying it fresh, after all, since all useful essential oils evaporate out of it and the taste becomes less intense and enjoyable. Shelf life tea a maximum of two years if stored in a dry and cool place. Surely you have noticed that when brewed, the tea leaves from tiny bundles turned into three-dimensional Continue reading
Tea is also sometimes called Rooibos, robusti, Rooibos, Rooibos, redbush, Redbox (rooibos, lat. Aspalathus Linearis). It is very popular not only at home but also in Japan, Holland, Germany, England and many other countries. In Germany, this popular drink is called the Massai Tea or Tea Bushmen.
The production of this tea are the needle-like leaves of the plant, which, depending on treatment remain green or acquire a brick-red tint. For the manufacture of green Rooibos leaves after harvest immediately steamed to stop the fermentation process. Green Rooibos tea leaves are more delicate (grassy) taste, and when welding give a light color. The red Rooibos is a natural process of fermentation is finished, then the leaves traditionally get dried up in the sun. The infusion of the Rooibos itself has a sweet taste, but it usually additionally do is more sweet and diluted with milk. Continue reading