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How to make sugar syrup at home. Sugar syrup For little ones

It has been proven that consuming large amounts of granulated sugar internally leads to excess weight and negatively affects the condition of the skin, but you can also derive clear benefits from the sweet product if you use it as an external remedy. Sugar face mask has a whole range of beneficial substances that have a positive effect on the skin.

Benefits of sugar for skin

The unique effect of small sweet grains of sugar on the skin is explained by their chemical composition - the components of a familiar product will allow you to achieve effective rejuvenation, activate cell function and normalize all metabolic reactions.

  • Rhamnose monosaccharide acts as an optimal restorer of collagen fibers. Under its influence, a sugar mask acquires anti-aging properties - smooths out wrinkles and tightens the oval of the face.
  • Cleansing your face with sugar is one of the most effective cosmetic procedures. Removal of impurities, dysfunctional cells, and toxins occurs thanks to glycolic acid. At the same time, the acid has a moisturizing and protective effect.
  • The effect of tensins on the skin helps regulate the functioning of the sebaceous glands, tightens pores and relieves inflammation.
  • The monosaccharide dihydroxyacetone gives the skin a fresh, natural tan.

In home cosmetology, sugar can be used as a scrub, and masks can be prepared using it to help cope with the most common defects on the face.

Sugar mask - basic rules of use

The external effect of sugar on the skin will always be beneficial if you make it a rule to follow the recommendations of experts.


  • Skin sugar used as a scrub or mask should be fine-grained. The refined sugar familiar to many will not have the desired effect.
  • Large grains of the product must be crushed before use, otherwise the delicate skin of the face may be damaged.
  • When preparing a mask, you do not need to achieve complete dissolution of the grains - it is under their influence that optimal cleaning and removal of all unnecessary deposits occurs.
  • The prepared mask must be checked for tolerance.
  • Applying the prepared composition to a steamed face will ensure better penetration of all beneficial substances into its deeper layers.
  • The mask must be applied with massaging and rubbing movements, because sugar must act as a scrub.
  • Leave the sweet mixture on your face for up to 15 minutes.
  • Oily skin needs sugar masks twice a week; for those with dry skin, one weekly procedure is enough. The positive effect of the sweet product will fully manifest itself after 10 sessions, after which you must take a break. It is recommended to take a break between courses of up to three weeks, during which time it is best to nourish the facial skin with other tonic, vitamin and softening masks.

Proper external use of sugar will make the skin amazingly smooth, smooth out fine wrinkles, remove unevenness and nourish the tissues with the moisture they need.

Recipes for different ages

The main basis of sweet face masks - sugar - is almost always found in every home. Additional components need to be selected based on the skin type; using them, a scrub is prepared, with which you can quickly clean, or a mask with a gentle effect.


      • With banana
        Mix two tablespoons of ripe banana puree with a spoonful of granulated sugar, then add two tablespoons of melted butter. The mask is ideal for moisturizing dry skin.
      • With protein
        Cleansing oily skin can be done with a protein-sugar mask. First you need to mix the pulp of one small banana with a spoon of sugar, then add one whipped egg white to the mixture.
      • Universal mask
        Mixing one egg with a spoon of sugar is great for nourishing and increasing the elasticity of normal skin. Those with dry skin can use an yolk with the same amount of sugar. For fatty foods, a mixture of protein and sugar is suitable.
      • With cottage cheese
        Sugar in the amount of one spoon is ground with an equal volume of cottage cheese. Two tablespoons of melted honey and milk are added to the mixture to make a creamy mask. The recipe is used by women who want to refresh and improve their complexion.
      • With jojoba oil
        One fresh yolk is ground with a spoon of sugar, a small amount of honey and sour cream is added to the composition. After mixing, you need to add a spoonful of jojoba cosmetic oil. Using this recipe eliminates skin aging and increases its elasticity.
      • Scrub mask
        Vegetable oil is mixed with an equal amount of sugar. The mixture is applied with massaging movements to the face and neck; the scrub also gives a good effect when used on problem areas - thighs, buttocks.
      • With yogurt
        Gentle facial cleansing is carried out with sugar mixed with natural yogurt. If you periodically use this composition as a scrub, the skin will be well moisturized, and dark spots on it (if any) will lighten.
      • With lemon juice
        One tablespoon of lemon juice is mixed with a teaspoon of granulated sugar and yolk. After mixing, the mask is diluted with water; its use allows you to get rid of spots with increased pigmentation.
      • With coconut oil
        A teaspoon of sugar is mixed with two tablespoons of honey, the same amount of sour cream, one yolk and coconut oil in the amount of one tablespoon. The resulting composition must be whipped in a blender. Cosmetologists recommend using such a mask in adulthood - the interaction of all components in gentle facial cleansing has a rejuvenating effect.

Sugar masks (as well as a sugar facial scrub) are available for use throughout all months of the year. The course use of sugar as an external cosmetic will allow you to always remain the most attractive and youthful.

You can make a variety of decorations from the cream. To apply cream in the form of various designs and figures to products, use a paper tube (cornet), as well as a pastry bag with a metal tube.



Paper tubes (cornets) with straight, oblique, wedge-shaped and jagged cuts


At home, metal syringes with tubes are used to decorate products with cream.



Metal syringe with tubes


The cornet is made from parchment paper. To do this, cut out a triangle from paper, roll it into a tube, and cut the end as required by the design. So, with a tube with an evenly cut thin end you can apply inscriptions, ornaments or strings, dots; borders are applied with a tube, the end of which is cut off at an angle; and with a tube having a wedge-shaped thin end, the leaves are applied.


To decorate products, they most often use a pastry bag with various metal tubes, but it is more efficient to work with screw tubes. The base of the screw tube is placed inside the pastry bag, and from the outside, various tube tips are screwed onto the base of the tube. Using four or five pastry bags filled with cream of different colors, you can make any decorations. You can sew a ribbon around the narrow part of the bag that matches the color of the cream.


Pastry bags can be made from plastic film.


To make a rose out of cream, first cut out a small cake from the sponge cake - the core of the rose. Profiterole, candied fruit, etc. can also serve as the core. The core is secured on a special device - a stick with a pointed end and a cork attached to it, an ordinary table fork, etc. The device is taken in the left hand, and the pastry cutter is taken in the right hand bag with straw; turning the device, squeeze the cream onto the biscuit core. When the rose is ready, remove the device so that the rose remains on two fingers of the left hand; after that, place the other end of the device, which looks like a spatula, under the rose, remove it from the fingers and place it on the prepared place on the cake or place it on a sheet for cooling.



Making roses from cream


The cream basket can be woven directly onto the cake; The cream can be taken in one or several colors. The basket can also be made from sponge cake. To do this, you need to give it the shape of a basket and, after the weaving of the cream has been applied, place it on the cake.


The surface of the cream that covers the cake can be decorated with a pattern of straight or wavy lines. To do this, first the cream is smoothed out with a knife, and then passed over it with a special pastry comb.

1125. Custard 1

Saute the flour until it turns light yellow. After this, the browned flour must be cooled and mixed with the eggs.


1 The sales period for products with custard should be short. The cream must be boiled immediately before filling the products. In retail chains and catering establishments, in the absence of cold, products with custard should not be sold, and in the presence of cold (not higher than 10 °), they are allowed to be sold within 6 hours from the moment of production.

Into this mixture, stirring all the time, pour milk with sugar brought to a boil in a thin stream and, stirring, heat for 5-6 minutes at a temperature of 95° until thickened; then add vanilla powder, cognac and butter.


Cool the cream quickly (at 20-40° the cream sours) by placing it in the refrigerator, ice-salt solution or cold water, stirring occasionally. To cool, it is best to pour a thin layer of cream onto a baking sheet or marble, which must first be washed with an ammonia solution (2 cm 3 solution per 1 liter of water) and rinsed with hot water.


Sprinkle the surface of the cream with powdered sugar or granulated sugar to prevent a crust from forming.


Flour 91, sugar 386, eggs 150, milk 743, butter 25, vanilla powder 0.2, cognac or strong dessert wine 0.1. Yield 1 kg.

1126. Butter cream (Charlotte) 2

Grind the sugar and eggs with a broom for 2-3 minutes and, stirring, gradually pour hot boiled milk into it in a thin stream. The mixture, continuing to stir, is heated at a temperature of 60-70° for 5-10 minutes; At a higher temperature, the eggs may curl and the consistency of the cream will be uneven.


Strain the finished mixture through a fine sieve and cool to 20-22°.


Peel the butter, cut into pieces, put in a bowl for whipping and knead with a spatula or a cleanly washed hand, heat it slightly so that it has the consistency of thick sour cream, and beat with a spatula or other whipping device for 15-20 minutes, adding in small portions the pre-prepared milk mixture, eggs and sugar, vanilla powder, cognac or strong dessert wine.


When mechanically whipping the cream, put the butter, cut into pieces, into a mixer and knead slowly for 5-7 minutes, then switch the mixer to high speed, gradually add the rest of the products and beat for 7-10 minutes.


For mechanical whipping of cream, a beater with a universal drive is used. You can use a beater, improved by confectioner M.P. Danilenko, which is equipped with three replaceable mixers: the first - for whipping cream, cake dough, choux pastry; the second is for whipping biscuits, cream, proteins and mousse; the third is for whipping lipstick. The machine can beat 300 eggs at once. There is a small hand beater of the same design.


2 Products with butter cream can be stored without refrigeration for 12 hours, and at a temperature not exceeding 5° - up to 36 hours.

There is another universal whipping machine. This machine comes in different sizes with two curved blades rotating inside a semi-cylindrical trough towards each other, due to which vigorous mixing of the cream is achieved. After the beating is complete, the trough overturns a special worm mechanism and throws the contents into a special container.


The whipped cream must be used immediately, as after 20-30 minutes its structure deteriorates and the cream needs to be whipped additionally. Decorations made from freshly whipped cream are smooth, while those made from standing cream are pockmarked. Cold, hardened cream is difficult to spread evenly; in addition, decorations made from it are matte. Warm cream makes decorations blurry and not embossed; when spread, it penetrates into the pores of the dough and compacts it.


Sugar 365, eggs 65, milk 243, butter 418, vanilla powder 4, cognac or strong dessert wine 1.6. Yield 1 kg.

At home, butter cream is prepared from 200 g of sweet butter, 4 tablespoons of sugar, 2 eggs, 5 tablespoons of milk and 2 g of vanilla sugar.

1127. Creamy chocolate cream (Charlotte)

1149. Jelly jewelry

Prepare jelly, intended for decorating cakes, pastries or custom-made products, as described above, and pour a 1 cm layer into a flat basin. When the jelly hardens, cut into pieces in the shape of diamonds, cubes or cut into grooves.


To make jewelry from jelly of different colors and flavors, pour a 2 mm layer of jelly of one color into a basin, and after cooling, pour the same layer of jelly of a different color. This way you can make multi-colored jelly.


You can make a jelly mosaic decoration by cutting colorful jelly into small cubes. Pour colorless cooled jelly into a basin with a layer of 0.5 cm and pour colored jelly cubes into it. After the jelly has hardened, cut it.


Marble decorations can be made from jelly of two or three colors, which are combined when they become viscous. Before the jelly hardens, zigzag it with a wooden stick. Cut the cooled jelly.

1150. Fruit filling

Rub fruit poaching 1 through a grinding machine or sieve, add a little water and sugar and boil to 107°. Sulfated poaching must be pre-cooked without adding sugar for 10-15 minutes.


1 Podvarka is a product made from one type of fruit or berry puree, boiled with sugar.

Fruit poaching 997, sugar 100. Yield 1 kg.

1151. Fruit filling made from jam

Rub the jam through a sieve and boil with sugar to 107°.


Jam 1076, sugar 120. Yield 1 kg.

1152. Apple filling

Add sugar to applesauce and boil to 107°. If the puree is sulfated, you need to pre-boil it without sugar for 10-15 minutes.


Apple puree 493, sugar 739. Yield 1 kg.

1153. Apricot marmalade

Rub the apricot puree through a fine sieve, add sugar and boil to 107°. Apricot marmalade is used hot for glazing products. It can be tinted with food coloring.


Apricot puree 526, sugar 789. Yield 1 kg.

1154. Berry marmalade

Rub apricot puree without sugar through a sieve, add sugar and, stirring, cook until 115-118°. Cool to 80°, add fruit stock 1 strained through a sieve and cool immediately. It is not recommended to cook the puree together with the stock, as the aroma will evaporate.


1 Fruit and berry juices specially processed for storage.

Apricot puree 361, berry stock 217. sugar 633. Yield 1 kg.

1155. Sprinkles

Sprinkles are used to decorate confectionery products. The sprinkles should consist of grains of the same size. Sprinkles are applied to confectionery products in different ways; Some products are completely filled, others partially. The topping can be applied using a template. To apply even stripes or dots, you can use cardboard grooves. When using a cornet, cut off its sharp end and pour in the sprinkles.


Almond The topping can be made from unshelled or shelled almonds. Sift the almonds, sort them, chop them with a knife, cutters and sift them on sieves with cells of different sizes. Sprinkle raw almonds before baking, and roasted almonds after baking. Peeled almonds can also be chopped, sifted, fried or painted in different colors. Almonds for sprinkling are sometimes used in halves; such almonds are fried or colored.


Nut The topping is prepared like almond topping.


Tiny The toppings are made from biscuit scraps, which are rubbed through a sieve and fried until golden brown. These toppings can be made from wet crumbs sprinkled with cocoa powder or powdered sugar and then dried.


Pesochnaya, puff pastry or crumbs from puffed cakes can also be used for topping. Burnt crumbs should not be consumed.


Sugar The topping is prepared from sugar with large crystals or crushed refined sugar, sifted out on sieves with different cells, which is painted in different colors and dried.


Pistachio the topping is made from pistachios or by dyeing chopped almonds green.

1156. Homemade flour topping

To prepare 100 g of topping, take 1 tablespoon of flour, 1 tablespoon of sugar, 1 egg yolk, 20 g of butter and mix well until crumbs form. To obtain crumbs of the same size, they must be sifted through a fine sieve. If the mass is soft and crumbs do not form, then the mass needs to be cooled or flour added; if, on the contrary, when grinding the mass you get very fine mealy crumbs, then you should add oil or yolk. This crumb is used to sprinkle flour products before baking.

Licorice glabra (licorice, licorice root, licorice) is a herbaceous plant from the legume family. It has a creeping rhizome and rigid stems, blooms with mauve flowers. Licorice was valued for its healing properties back in Ancient China; now it is popular in both folk and official medicine. The rhizomes of licorice are used as medicinal raw materials. The mucolytic and antitussive effects of this plant are best known.

Collection and preparation

Licorice roots are dug up, leaving about a quarter of the plants in the area for propagation, and this is done once every 6-8 years in one place. Only healthy roots are selected for drying - when scrapped they should be yellow. Selected raw materials can be dried in the open air or in a dryer at a temperature of 50-60 °C. The roots are considered ready from the moment they begin to break. Harvested raw materials can be stored for up to 10 years.

Chemical composition and use in medicine

Licorice is rich in:

  • ascorbic acid;
  • steroids;
  • flavonoids;
  • estril;
  • carbohydrates, glucose, fructose;
  • organic acids - citric, malic, fumaric and succinic;
  • essential oil, resins.

Due to its composition, licorice roots have an anti-inflammatory, antispasmodic, wound-healing, emollient, expectorant, antitoxic, and mild laxative effect on the body.
Liquorice is used:

  • to improve immunity;
  • for colds and coughs;
  • bronchitis, bronchial asthma;
  • allergic rhinitis, pharyngitis;
  • to regulate water-salt metabolism;
  • for diabetes mellitus;
  • atherosclerosis;
  • diseases of the kidneys, bladder;
  • diseases of the thyroid gland;
  • gastritis, stomach ulcer;
  • for food poisoning;
  • for infertility and to restore estrogen levels in women;
  • for menstrual irregularities.

Recipes

Licorice extract:

  • 800 ml water;
  • 100 g of dry licorice rhizomes;
  • 4 ml of 10% ammonia.

Grind the licorice roots and then mix all the ingredients in a glass bowl. Leave the resulting mixture to steep for 2 hours, and then strain. From this extract you can prepare a tincture and syrup, and also take it as a medicine for bronchitis, stomach ulcers, arthritis and other diseases.


Licorice syrup for colds, coughs, peptic ulcers:

  • 80 g sugar syrup;
  • 10 g alcohol;
  • 4 g thick licorice extract.

Mix the ingredients. Store the finished syrup in the refrigerator. It is recommended to take it 5-10 ml, diluting it with 200 ml of water after meals 2-3 times a day.
To treat a cold cough, licorice root can be brewed like regular tea.

Cough infusion:

  • 1 tbsp. licorice roots
  • 1 tbsp. l. marshmallow;
  • 1 tbsp. elecampane;
  • 400 ml water.

Grind the roots of the plants, mix well, take 2 teaspoons of the resulting mixture and add chilled water. Leave the mixture to steep for 8 hours. Take the finished infusion 100 ml 2 times a day before meals. To enhance the antitussive effect, drink plenty of any licorice-based medicine.
Licorice juice for gastritis and stomach ulcers:

  • 1 g licorice root juice;
  • 0.5 tbsp. hot water.

Dilute licorice juice with water, divide the resulting solution into three parts and take warm 3 times a day.
Licorice infusion for arthritis, tumors, peptic ulcers:

  • 2 tsp licorice roots;
  • 2 tbsp. boiling water

Fry the licorice roots in a frying pan, pour boiling water over them and let it brew for 6-8 hours. Take the finished medicine 1 tablespoon before meals.

Licorice root decoction to boost immunity:

  • 10 g crushed licorice root;
  • 200 ml boiling water.

Pour boiling water over the roots and place in a water bath for 20 minutes. Remove the resulting broth from the heat and leave to infuse for 2 hours, then strain, add boiled water to a volume of 200 ml. The decoction can be stored in the refrigerator for no longer than 2 days.
A decoction of licorice root is used to make lotions for healing wounds, ulcers, and also for lichen, psoriasis, and urticaria. For conjunctivitis, the decoction is instilled into the gala or the eyes are washed with it.
Tincture for infertility and to restore estrogen levels in women:

  • 100 g crushed licorice root;
  • 0.5 l of vodka.

Pour vodka over the licorice root and let it brew in a dark place for 15 days. Shake the bottle of infusion periodically. Strain the finished medicine and take 30 drops in the morning and evening. Treatment is carried out over a course of 1-2 months.

Cosmetology

In industrial cosmetology, licorice root is used in anti-wrinkle, anti-age spot, antimicrobial and decongestant preparations. It is also used to prepare homemade cosmetics.

Cosmetics with licorice are suitable for skin with freckles, rosacea, dermatitis, acne, as well as dull and sensitive skin.

A decoction of licorice root can be used for washing as a rejuvenating agent for a course of a month. It also has good softening and cleansing properties.
Licorice decoction:

  • 1 tsp dry crushed root;
  • 1 tbsp. boiling water

Pour boiling water over the licorice root and place in a steam bath for 30 minutes. Then strain the resulting infusion and add chilled boiled water to the original volume. This decoction can be used as a lotion in the morning and evening. You can remove makeup with a warm decoction.


Rejuvenating decoction compress
You can also make a rejuvenating compress from the decoction according to the above recipe. To do this, fold the gauze into three layers, soak it thoroughly in warm broth, place it on your face, and cover the gauze with a terry towel on top. Keep the compress for 10-15 minutes and then wipe your face with an ice cube and leave your face to dry or pat dry with a towel and apply moisturizer. Ice cubes, by the way, can be made from the same decoction of licorice root.
Lotion for freckles and age spots:

  • 1 tsp crushed licorice root;
  • 1/4 tbsp. vodka;
  • 250 ml water.

Pour vodka over the licorice root and let it brew for 14 days. Strain the resulting infusion and dilute with water - the lotion is ready.
Cream with licorice for cracked heels:

  • 50 g white beeswax;
  • 20 g licorice root powder;
  • 10 ml sea buckthorn oil.

Mix all ingredients and apply to steamed skin of feet for 10-15 minutes. Then rinse off the mask and apply spermaceti cream to your feet. The mask can be done 1-2 times a week.
Anti-dandruff hair rinse:

  • 1 tbsp. crushed licorice root;
  • 1 liter of boiling water.

Pour boiling water over the licorice root and place in a water bath for 30 minutes. Then cool, strain and use as a rinse.

Licorice in cooking

Licorice is used not only in medicine and cosmetology, but also in cooking. In Japan, it is considered an excellent antioxidant and is used as a food supplement; in Kyrgyzstan, it is brewed instead of tea. Licorice root is added as a spice to fish dishes, used in sauerkraut, and added to confectionery and tea.

Contraindications

  • pregnant women and nursing mothers;
  • hypertensive patients;
  • people with kidney and liver diseases;
  • people with eye diseases.

With caution, only as prescribed by a doctor, licorice can be given to children under 3 years of age and to people prone to swelling and diarrhea.
Long-term use of licorice can cause swelling and increased blood pressure. It is not recommended for children to take licorice-based medications for more than 10 days, and for adults no longer than 6 weeks.

Sugar syrup is a thick viscous liquid consisting of a solution of sugar in water or juice and has a consistency similar to molasses. Prepare syrup from sugar and water; in some recipes the first is replaced with honey, the second with fruit or berry juice. Today we will talk about how to make sugar syrup at home.

Proportions of sugar and water

The proportions of granulated sugar and water in syrup usually depend on what dish the sugar syrup will be used in (for soaking sponge cakes, making cocktails, preparing food for the winter). Classic simple syrup is prepared in a ratio of one part sugar to one part water, that is, 1:1. White sugar is a standard sweetener, but once you have mastered the basic recipe, you can experiment and make a sugar solution from brown cane sugar, for example.

One of the common variations of the classic recipe is thick syrup. Here the proportions are slightly different: two parts granulated sugar, one part water (2:1). The cooking process is exactly the same.

DoughVed advises. Many bartenders and lovers of homemade cocktails prefer these proportions due to the thicker and more viscous consistency of the sugar solution.

How to make syrup

The cooking technique is so simple that the most difficult part may just be measuring the ingredients. More often, water and granulated sugar are measured by volume. To do this, measure a glass of water using a liquid measuring utensil, and a glass of sugar using a utensil for measuring bulk ingredients.

The second way is to measure the weight of the products. To ensure the proportions are as accurate as possible, measure out 200 grams of sugar and 200 grams of water.

First, heat the water, and only then dissolve granulated sugar in it. If you heat them together, nothing bad will happen, the whole process will just take a little longer.


Sugar syrup: step-by-step recipe

5 minutes to prepare

5 minutes to prepare

285 kcal per 100 g

How to make sugar syrup - a recipe for preparing a simple all-purpose solution of water and sugar at home.

Sugar syrup for impregnation of sponge cakes and cake layers, buns, gingerbreads, making cocktails.

The proportions of water and sugar can be adjusted at your discretion depending on the desired thickness.

Ingredients

  • water – 1 glass;
  • granulated sugar – 1 cup.

How to cook

Where to use

  • For preparing a wide variety of alcoholic and non-alcoholic homemade cocktails.
  • Add to coffee or tea, for example, when making iced coffee.
  • Soak up

Do you like oranges? Then you should know that, in addition to the fruits themselves, their peel is no less useful). This product is used in various fields. Fragrant crusts are used in cosmetology, medicine and cooking. In this article we will talk about how to create delicious and very healthy dishes from orange peel.

Useful properties of the product

The benefits of orange peels have been well studied since ancient times. The zest contains phytoncides that were used to treat wounds. Nowadays it is known that eating this product has a beneficial effect on the condition of the entire body. Orange peels normalize cholesterol levels in the blood, relieve swelling, heal the heart and blood vessels, eliminate and alleviate women's condition during painful periods. All this happens because the zest contains a lot of useful substances: calcium, phosphorus, vitamins C, A, P, B1, B2 and beta-keratins.

Orange varieties

Korok is passed down by many housewives from generation to generation. The main secret to preparing the dish is choosing the right fruits. Only thick-skinned oranges are suitable for jam, since they contain a large amount of zest. You can use Italian kings - a variety that is medium in size and has a reddish skin. Unfortunately, these fruits are not very popular in our country. Jaffa oranges are also praised. However, they are grown only in Palestine and Israel; they are quite difficult to find in Russia. For lack of a better one, you can choose other thick-skinned oranges. Delicious recipes with photos will help you make aromatic jam from them.

Orange zest jam. Ingredients

Cooking this delicacy is very simple. To prepare it you only need three ingredients:

  • granulated sugar - 1 kilogram;
  • orange peels - 1 kilogram;
  • citric acid (to taste).

Making orange zest jam

  1. First you need to collect the accumulated orange peels. Every diligent housewife can easily find use for this product in the kitchen.
  2. Then the crusts must be placed in a large container, filled with water and put on fire.
  3. Next, you need to bring the product to a boil, let it cook for ten to fifteen minutes and drain the water. This procedure should be repeated three more times to get rid of the bitterness in the orange peels.
  4. Now the zest needs to be cooled and weighed. The fact is that the amount of sugar that needs to be put in the jam depends on the weight of the orange peels. Usually products are taken in a 1:1 ratio.
  5. After this, the crusts should be scrolled through a meat grinder, add sugar to the resulting mass and cook for about forty minutes. At the end of cooking, you can add citric acid.
  6. Next, you need to put the finished treat into sterile jars and roll up the lids.

This recipe uses only sugar and orange peels. The use of this product in cooking is almost always associated with the preparation of desserts. You can make wonderful candied fruits from orange zest. Moreover, the composition of the necessary products will be the same as when making jam. The recipe for creating candied fruits will be outlined below.

Ingredients for making candied fruits

In order to please ourselves and our loved ones with this delicacy, we will need:

  • citric acid - 2-3 grams;
  • orange zest - 1 kilogram;
  • water - 450 milliliters;
  • sugar (for syrup) - 1.8 kilograms;
  • sugar (for decoration) - 1.5 cups.

Candied fruit. Cooking method

  1. First of all, you need to remove the bitterness from fresh orange peels. To do this, they need to be kept in cold water for four days. In this case, the liquid needs to be changed two to three times a day.
  2. Then the orange peels must be cooked over moderate heat for ten to fifteen minutes. After this, they need to be thrown into a colander, slightly dried and cut into neat slices.
  3. Next, place the orange peels in an enamel basin or other large container.
  4. After this, you need to prepare the syrup. To do this, place sugar in water and cook until completely dissolved. Then the syrup should be filtered and poured over the orange peels.
  5. Now you can prepare the candied orange peel. The recipe says that they need to be cooked in three stages. The first two should last ten minutes. In this case, the crusts should be kept on low heat until boiling, then soaked in syrup for ten hours.
  6. At the very end of the third cooking, you need to add citric acid to the candied fruits and boil them to the desired thickness. The process will take approximately 20-25 minutes.
  7. Now you need to drain the orange peels, boiled until fully cooked, in a colander. They will not be used anytime soon: first you need to let the candied fruits stand for one hour until the syrup completely drains, and then dry them for a day at room temperature.
  8. After this, the crusts should be rolled in sugar and kept in the open air for another day.

Candied fruits are ready! They should be stored at room temperature in a closed container. The process of creating this dessert is quite labor-intensive. However, it is better to make candied fruits at home than to buy them in the store. Delicious recipes with photos will help even a novice cook quickly master the cooking process.

Preparing the tincture

To create this alcoholic drink you need the following products:

  • water - 350 milliliters;
  • vodka - 0.5 liters;
  • sugar - 120 grams;
  • zest of one orange.

Tincture. Cooking process

  1. First you need to mix water and sugar and cook the syrup over low heat for ten minutes. After this, the product should be cooled. You should get approximately 250-300 grams of viscous liquid.
  2. Next, you need to thoroughly rinse the orange peels. The use of zest can be found quite quickly, but it must be remembered that manufacturers often apply a special preservative to its surface that enhances the fruit. You can get rid of this substance by rinsing the crusts under hot running water.
  3. Now you should mix sugar syrup and vodka and pour the resulting mixture into a container with peel.
  4. After this, the jar should be closed with a lid and placed in a warm place for about five days. First, the zest will gather at the top, just under the neck of the jar. Then, after a couple of days, it will swell and begin to gradually sink to the bottom, and the liquid in the container will turn yellow.
  5. After the specified period, the jar must be opened, the vodka strained and bottled for long-term storage.
  6. Now the aromatic orange peel tincture is ready. It should have a strength of 27-32 degrees with a characteristic fruity smell and taste. The shelf life of the drink in a basement is 12-15 months.

As you can see, under no circumstances should you throw away orange peels. There will always be a use for them. By spending a little time, you can create real culinary masterpieces from orange peel that will be appreciated by all members of your family. Bon appetit!