Traditional recipes

Shock syrup

Shock syrup


First soak the shock flowers under a stream of cold water, then leave them to dry. Meanwhile, prepare the syrup (boil water with sugar and lemon juice ... lemon to taste - but keep a few whole lemons for the end). After the syrup has bound, turn off the heat and leave to cool until it almost reaches room temperature. Now it's time to add the shock flowers and the rest of the sliced ​​lemons and squeezed a little in the juice. (To make it more fragrant and avoid the introduction of traces of chemicals from the lemon peel, they are scalded for a few minutes in boiled water). The syrup is left to soak for 24 hours in a dark place, stirring occasionally. Strain and bottle, then keep in the dark and cool.

Enjoy!


Concentrated shock syrup

Cover the pot with a lid and leave for 3-4 days, stirring daily.

After this time, strain the juice, squeezing the lemons and shock flowers very well

Leave it on the fire until the sugar dissolves and the mixture has boiled,

then pour hot into clean bottles or jars.

Staple well and store in the pantry. Serve diluted with water and ice cubes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Concentrated shock syrup

Cover the pot with a lid and leave for 3-4 days, stirring daily.

After this time, strain the juice, squeezing the lemons and shock flowers very well

Leave it on the fire until the sugar dissolves and the mixture boils,

then pour hot into clean bottles or jars.

Staple well and store in the pantry. Serve diluted with water and ice cubes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Concentrated shock syrup

Cover the pot with a lid and leave for 3-4 days, stirring daily.

After this time, strain the juice, squeezing the lemons and shock flowers very well

Leave it on the fire until the sugar dissolves and the mixture has boiled,

then pour hot into clean bottles or jars.

Staple well and store in the pantry. Serve diluted with water and ice cubes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Concentrated shock syrup

Cover the pot with a lid and leave for 3-4 days, stirring daily.

After this time, strain the juice, squeezing the lemons and shock flowers very well

Leave it on the fire until the sugar dissolves and the mixture has boiled,

then pour hot into clean bottles or jars.

Staple well and store in the pantry. Serve diluted with water and ice cubes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


The benefits of lemonade

When I searched online for the benefits of a fresh lemonade, I found the following information:

"Daily consumption of fresh lemonade on an empty stomach helps eliminate harmful bacteria that multiply in the kidneys and bladder."

Consumption of water with lemon, and a little sweetener on an empty stomach relieves many digestive problems. Fiber and water help prevent constipation, reduce inflammation and fight heartburn. ”

The rich antioxidant content of lemonade is useful for skin health. These substances fight free radicals and prevent the appearance of premature wrinkles. In addition, vitamin C increases collagen production and increases skin elasticity. Lemonade keeps your skin hydrated, reduces excess sebum and prevents acne. ”

Yes, the fresh lemonade mentioned above is made up mostly of lemon and water. So that it can be used as an energy boost. However, moderating sugar or using a sweetener has nothing to do with harm. And if you add natural ingredients picked with your own hand from nature, you are already won!

We are definitely subscribing to lemonade this year!

How much delicious syrup we have, lemonade with syrup will be on the weekly menu!


How do we prepare the best syrup from shock flowers?

Because I wanted an intense shock aroma, I used 30 medium flowers for a liter of water and a kg of sugar. If you want a less shocking syrup you can reduce the amount of flowers. Before being put in syrup, the flowers are immersed in cold water to get rid of any insects and dust, but it is best to collect the shock after the rain and thus get rid of washing it. If you choose to wash them, gently immerse the flowers in cold water so as not to lose too much of them or their aroma. Under no circumstances put them under a strong jet of water. Try to use organic or untreated lemons because you will add them with the peel and you don't need the pesticides in the peel. If you can't find organic lemons, it would be better to peel them.

To serve this shock syrup, put a little in a glass, then fill the glass with cold, mineral or plain water. The shock syrup is stored in the refrigerator, in glass containers. It lasts without problems for at least 2 weeks. If you pasteurize it, it can last for a whole year, put in glass containers and kept in the pantry or cellar. I like this cold shock syrup, consumed with mineral water and a lot of lemon. I often sweeten lemonade or even tea with it. You must try it too. The shock does not stay in bloom for too long, so it would be good to take advantage of it. Prepare it however you want, add it to your favorite dishes. Serve it with ice cream, really! He is truly wonderful and even children love him.


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


How do we prepare the best syrup from shock flowers?

Because I wanted an intense shock aroma, I used 30 medium flowers for a liter of water and a kg of sugar. If you want a less shocking syrup you can reduce the amount of flowers. Before being put in syrup, the flowers are immersed in cold water to get rid of any insects and dust, but it is best to collect the shock after the rain and thus get rid of washing it. If you choose to wash them, gently immerse the flowers in cold water so as not to lose too much of them or their aroma. Under no circumstances put them under a strong jet of water. Try to use organic or untreated lemons because you will add them with the peel and you don't need the pesticides in the peel. If you can't find organic lemons, it would be better to peel them.

To serve this shock syrup, put a little in a glass, then fill the glass with cold, mineral or plain water. The shock syrup is stored in the refrigerator, in glass containers. It lasts without problems for at least 2 weeks. If you pasteurize it, it can last for a whole year, put in glass containers and kept in the pantry or cellar. I like this cold shock syrup, consumed with mineral water and a lot of lemon. I often sweeten lemonade or even tea with it. You must try it too. The shock does not stay in bloom for too long, so it would be good to take advantage of it. Prepare it however you want, add it to your favorite dishes. Serve it with ice cream, really! He is truly wonderful and even children love him.


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


Shock syrup & # 8211 recipe

Shock syrup ingredient

• 40-45 shock flowers
• 5 medium lemons
• 2 liters of water
• 2 kg of sugar

Preparation of shock syrup

Wash the shock flowers from the cold water of insects and other impurities, and shake.

& # 8211 Put the sugar with boiling water in a large 4-5 liter saucepan
& # 8211 Leave on the fire until the sugar melts (it should not boil), then set aside
& # 8211 Squeeze the juice from all the lemon water syrup and sugar from the saucepan
& # 8211 Add the peel of the 2 lemons
& # 8211 When the syrup is warm, add the shock flowers
& # 8211 Cover the pan with a lid and refrigerate to soak for 4 days

& # 8211 On the 5th day, filter the syrup into sterilized lids
& # 8211 For the winter, the shock syrup is kept in the coolest place in the house, such as the pantry or closet
& # 8211 When serving, shock syrup can be diluted with plain or mineral water, mint leaves or ice cubes


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