Make syrup yourself - basic recipe
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Fruit syrup is called a fruit juice made by adding sugar. The consistency is concentrated and viscous. A syrup contains at least 10% fruit juice, with self-made syrup, the fruit juice content is usually higher.
Industrially produced syrup often contains many colorings and preservatives and artificial flavorings. If you do not want to give up syrup, but also do not want to use the industrially produced syrup, you can make your own syrup yourself.
Fruit syrup can be made from all common fruit or fruit varieties that can be juiced. The imagination knows no bounds and it is easier than you think. Only a few rules and tips should be considered.
Rules and Tips
- The top priority is the cleanliness
- The basis is water and sugar, the mixing ratio may vary
- Too much sugar may cause the syrup to gel, as some fruits contain more pectin than others.
- For solid syrup, you can boil again with water until it has the right consistency.
- Knife, possibly fruit peeler
- kitchen scale
- Pots, cookware
- cotton cloth
- Food processor for mincing or blender
- Skimmer, maker, wooden spoon, funnel
- Bottles for filling
- 1 kg of fruits
- 500 g of sugar
- 1 L of water
- Juice of 2 lemons (alternatively 20g citric acid)
- Juice of 2 oranges (to taste)
First of all, you have to get a juice from the fruits first:
- First, the fruits are washed.
- When using berries such as e.g. Raspberries, redcurrants: puree them.
- Fruits such as Apples or pears (fruits with a slightly firmer consistency): Free from the casing and / or seeds and finely chop them, then cook gently in a little water and puree.
- Simmer the pureed fruit in 1 liter of water, together with the sugar, for about 30 minutes. Keep stirring.
- Just before the end of the cooking time, add the juice of the lemons (and oranges). The addition of the juice is optional, but produces a fine taste.
- Finally, filter everything through a cotton cloth strainer and fill it into bottles using a funnel.
The fruit syrup lasts at least 6 months.
Initiated bottles should be stored in the refrigerator.
As already mentioned, syrup can be made from all common types of fruit and fruit. Cherries, quinces or melons are also suitable.
If you want, you can mix different types of fruits or berries, giving it a unique flavor.
You can also make syrups from flowers. Popular is u.a. Elderflower syrup, but also rose petals, lavender or spring flowers such as dandelion are suitable for the production of delicious syrup.
Herbs can also be used to make syrups. This can u.a. as a cough syrup but also for sophisticated cocktails u.v.m. be used.
Basically, it would always be better to give priority to the biological ingredients, because the syrup can only be as good as the starting product.
For juicing the fruits, of course, a steam extractor can be used.
As a delicious thirst quencher, the syrup is diluted with water before being enjoyed. For sweetening or as a home remedy he is used pure.
So there are many reasons to try syrup yourself.