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Shocked grandmother's recipe

Shocked grandmother's recipe


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Shocked grandmother's recipe
For shock I have two recipes, one for children, because the result is a lemonade and the second is for adults, because if you keep more in the jar you make wine, even in bottles kept in the refrigerator.

  • Shocked grandmother's recipe
  • for 5l jar
  • 4 shock flowers
  • 5l of boiled and cooled water
  • 1 grated lemon, squeezed the juice in a jar and cut into small pieces
  • 3 tablespoons of raisins

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Shocked grandmother's recipe:

Shocked grandmother's recipe

All the ingredients are put in a jar, put somewhere in the sun covered with a cloth;

hold for 2 days, stirring occasionally;

strain it, put it in bottles and let it cool

The second recipe, in addition to the above ingredients, adds 1 kg of sugar and a little yeast;

the procedure is the same, the time is 7 days, the covered jar kept in a cool place.


Method of preparation

Put 4-6 tablespoons of caramelized sugar. After it melts and turns copper, it is quenched with water. The obtained product is placed in a large jar, after which it is mixed well and the vessel is covered.

Leave to ferment for at least four days and mix twice a day to melt the sugar. If the shock is left too much to ferment, it risks becoming alcoholic. The socata is served in tall glasses with a slice of lemon, ice cubes and a mint leaf.


Shocking recipes like grandma's time

Lemon shock recipe:

  • 12-14 large shock flowers, flowering and fragrant
  • 1 kg of honey or brown sugar
  • 10 liters of spring water or plain water
  • 4 lamai
  • 10 grains of rice for fermentation.

Preparation: Wash the jar well and dry it. Put the shock flowers in it, then pour water over them. Lemon juice, pulp and pieces of yellow peel. Avoid putting the white part, because there is a risk of bitter shock. Cover the jar and let it rest for a day.

The next day pour the sweetener and rice grains, mix well, then cover again and leave in the sun. Leave it to ferment for 3-4 days, mix in it 3-4 times a day to ventilate. When it reaches the yellow color and has a pleasant smell, it is strained, strained, put in glass bottles and kept in the refrigerator.

Lime shock recipe:

  • 10 flowers suitable for shock, shaken and washed
  • 5 liters of spring water
  • 3 large lemons
  • 300 grams of brown sugar
  • 100 ml of lime juice.

Preparation: Prepare everything necessary. You need a glass jar larger than 5 liters, to have room for fermentation and ventilation. Wash the lemons well and cut them. The shock flowers are also prepared, cutting the green stems and leaving only the flower. This makes the shock much tastier.

First mix the sugar with the lime juice until you get a yellow paste. Dilute with about a liter of water, so that the sugar dissolves faster. In the clean jar are placed beautifully the shock flowers, lemon slices washed and cut nicely. Pour the previously prepared juice over it. Pour the remaining 4 liters, then mix slowly with a large wooden spoon.

Put the jar in a sunny place (window sill, balcony, terrace) and leave it to ferment for 2-3 days. If the weather is not sunny, the jar is kept at room temperature, but near a window. The jar is covered with a saucer, it must not be hermetically sealed.

Boiled water shock recipe:

  • 4-5 large, fragrant shock flowers
  • 4 liters of water
  • 5-6 liter jar
  • 1 kg of sugar or honey
  • 30 grams of lemon salt

Preparation: Put water, along with sugar to boil. After the sugar dissolves, add the lemon salt, bring to a boil and remove from the heat. At the end, put the washed and cut shock flowers in the same pot. Leave in a warm place for 24 hours. Strain into bottles and keep cool.

Sugar-free recipe:

  • 2 cups of shock flowers without stems
  • 10 liters of water
  • 250 grams of brown raisins
  • 3 large lemons

Preparation: Brown raisins are put in a blender with a little water, so a very good juice is formed. In the jar put the shock flowers, lightly squeezed lemon slices, brown raisin juice and water. Cover with a plate, ventilate twice a day. In maximum 4 days the shock is ready. Leave in a warm place.

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Shocked Grandma's Recipe # 1

Ingredients shocked grandmother's recipe

  • 5 l of plain mineral water
    4 scented lemons
    5- shock flowers (to be fresh)
    4-5 tablespoons natural honey

Preparation shocked grandmother's recipe

We use a glass jar (ideally) or a plastic can.
Pour 3 l of water and put 4-5 tablespoons of honey. Mix well, well, to melt the honey.
We wash the lemons very well, we squeeze them. We pour the obtained juice over the water from the can. Stir again. We put the lemon peels in the can.
Wash the shock flowers lightly so that they do not shake and put them in the can. Stir again and put the bottle on the balcony. Be careful not to screw the plug, just put it to keep the mouth of the can covered.
After 1 day -2, take out and strain the shock into bottles (I had glass) and put them in the fridge!


Grandma's recipe # 1

Ingredients shocked grandmother's recipe

  • 5 l of plain mineral water
    4 scented lemons
    5- shock flowers (to be fresh)
    4-5 tablespoons natural honey

Preparation shocked grandmother's recipe

We use a glass jar (ideally) or a plastic can.
Pour 3 l of water and put 4-5 tablespoons of honey. Mix well, well, to melt the honey.
We wash the lemons very well, we squeeze them. We pour the obtained juice over the water from the can. Stir again. We put the lemon peels in the can.
Wash the shock flowers lightly so that they do not shake and put them in the can. Stir again and put the bottle on the balcony. Be careful not to screw the plug, just put it to keep the mouth of the can covered.
After 1 day -2, take out and strain the shock into bottles (I had glass) and put them in the fridge!


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.


Shocking recipes like grandma's time

Lemon shock recipe:

  • 12-14 large shock flowers, flowering and fragrant
  • 1 kg of honey or brown sugar
  • 10 liters of spring water or plain water
  • 4 lamai
  • 10 grains of rice for fermentation.

Preparation: Wash the jar well and dry it. Put the shock flowers in it, then pour water over them. Lemon juice, pulp and pieces of yellow peel. Avoid putting the white part, because there is a risk of bitter shock. Cover the jar and let it rest for a day.

The next day pour the sweetener and rice grains, mix well, then cover again and leave in the sun. Leave it to ferment for 3-4 days, mix in it 3-4 times a day to ventilate. When it reaches the yellow color and has a pleasant smell, it is strained, strained, put in glass bottles and kept in the refrigerator.

Lime shock recipe:

  • 10 flowers suitable for shock, shaken and washed
  • 5 liters of spring water
  • 3 large lemons
  • 300 grams of brown sugar
  • 100 ml of lime juice.

Preparation: Prepare everything necessary. You need a glass jar larger than 5 liters, to have room for fermentation and ventilation. Wash the lemons well and cut them. The shock flowers are also prepared, cutting the green stems and leaving only the flower. This makes the shock much tastier.

First mix the sugar with the lime juice until you get a yellow paste. Dilute with about a liter of water, so that the sugar dissolves faster. In the clean jar, place the shock flowers, the lemon slices, washed and cut nicely. Pour the previously prepared juice over it. Pour the remaining 4 liters, then mix slowly with a large wooden spoon.

Put the jar in a sunny place (window sill, balcony, terrace) and leave it to ferment for 2-3 days. If the weather is not sunny, the jar is kept at room temperature, but near a window. The jar is covered with a saucer, it must not be hermetically sealed.

Boiled water shock recipe:

  • 4-5 large, fragrant shock flowers
  • 4 liters of water
  • 5-6 liter jar
  • 1 kg of sugar or honey
  • 30 grams of lemon salt

Preparation: Put water, along with sugar to boil. After the sugar dissolves, add the lemon salt, bring to a boil and remove from the heat. At the end, put the washed and cut shock flowers in the same pot. Leave in a warm place for 24 hours. Strain into bottles and keep cool.

Sugar-free recipe:

  • 2 cups of shock flowers without stems
  • 10 liters of water
  • 250 grams of brown raisins
  • 3 large lemons

Preparation: Brown raisins are put in a blender with a little water, so a very good juice is formed. In the jar put the shock flowers, lightly squeezed lemon slices, brown raisin juice and water. Cover with a plate, ventilate twice a day. In maximum 4 days the shock is ready. Leave in a warm place.

If you like our articles and want to be with us on Facebook, we expect you to join the community with a Like:


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.



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