Namuhla sizokutshela indlela yokwenza uphuzo oludakayo emgodini we-3-litre, futhi sizohlinzeka izindlela zokulungiselela isiphuzo nge-vodka namathambo ngaphandle kwazo. Futhi kuwe okukhethwa kukho ukulungiselela okusheshayo uketshezi oludakayo kotshwala. Kulesi simo, ngaphezu kwamathalitha amathathu angakwazi, uzodinga futhi ipanishi lapho kuzodingeka khona ukulungisa i-decoction esekelwe emaqabunga e-cherry namajikijolo.
I-cherry liqueur emgqeni we-3 litre - iresiphi ngamathambo e-vodka
Izithako:
- cherry fresh ngamathambo - 1 egcwele ezintathu-litre kungaba;
- i-vodka yekhwalithi - 1,1-1,3 l;
- ishukela lesasanti - 70 g noma ukunambitha.
Ukulungiselela
Ukuze ulungise udoti olumnandi oluhle kakhulu ekhaya ngaphansi kwalesi iresiphi, sidinga imbiza engama-litre amathathu egcwele amajikijolo e-cherry agcwaliswe ngamahlombe, okuyiwona mthombo we-vodka ovela kumkhiqizi othembekile noshukela ukunambitha. Kungcono ukugcoba amajikijolo ngaphambi kokugeza amanzi bese usakazwa ephepheni noma ithawula loma. Gcwalisa cherry embizeni nge vodka. Ngokuya ngobukhulu bamajikijolo, kungase kudingeke okungenani noma ngaphansi, kodwa okuqukethwe kufanele kuhlanganiswe ngokuphelele nesiphuzo esishisayo.
Simboza i-can njengesivinini ngangokunokwenzeka nge-lid futhi siyifake endaweni epholile, emnyama izinsuku eziyishumi nambili. Ngemva kwesikhashana, iphunga elimnandi elifakwe ukunambitheka kwe-cherry nokunambitha, i-vodka ithululelwa kwenye imbiza, futhi ku-cherries sishisa ushukela, sishukumise kahle futhi ushiye olunye usuku ngezinsuku ezine ukuze ucindezele. Manje cindezela ijusi kusuka amajikijolo, usebenzisa ukusika kwe-gauze, bese uyifaka kumthamo wokuqala we-cherry vodka. Manje ungadlulisa utshwala ophelile emabhodleleni bese uyithumela ekugcineni endaweni epholile.
Uma kunesidingo, utshwala lungabuye luhlungwe ukuze lube lubala ngokwengeziwe. Lokhu kungenziwa nge-caning ne-cotton swab.
I-sweet cherry liqueur encwadini emithathu-litre - iresiphi ngaphandle kwemigodi
Izithako:
- cherry fresh - 1 kg;
- i-vodka yekhwalithi - 1 l;
- ushukela wesanti - 2 kg noma ukunambitha.
Ukulungiselela
I-liqueur elungiselelwe nalesi iresiphi iyaba mnandi ngokwanele, kodwa inani leshukela lingancishiswa uma lifunwa. Amajikijolo asemanzini angaphansi kwamanzi futhi asusa amathambo. I-Cherry pulp ifakwa emgodini we-litre ezintathu, ehlanganiswe ushukela kanye nokuthuthumela kahle. Ngemva kwamahora ambalwa, lapho amajikijolo avunyelwe ukuba aphuze ijubane, siwaxosha nge-vodka yekhwalithi, ukuwaxhaphaza izikhathi eziningana futhi ushiye ukunikeza ngaphansi kwezimo zamakamelo amasonto amabili kuya kwamathathu.
Njengoba isikhathi sidlula, sihlunga utshwala, sikuhlungile, siwuthulule emabhodleleni bese usigcina endaweni emnyama.
Indlela yokwenza i-cherry liqueur ekhaya ngeqabunga lama-cherry ophuzweni?
Izithako:
- cherry fresh - 750 g;
- amaqabunga e-cherry - ama-handful amakhulu amane;
- ushukela wesasanti - 0,5 kg;
- i-citric acid - 1 tbsp. isipuni;
- amanzi abandayo abandayo - 1 l;
- amanzi abilisiwe - 250 ml;
- utshwala - 250 ml.
Ukulungiselela
I-cherry liqueur iphekwe masinyane ngalawa magqabi namaqabunga kotshwala, kodwa kuvela kancane kunambitheka futhi kunamakha. Ekuqaleni, siwageza amajikijolo ama-cherry ngamanzi apholile, uwabeke epanini, uwagcwalise ushukela, engeza amaqabunga, uthele amanzi abandayo bese ufaka i-hotplate. Ngemuva kokubilisa nge-stirring eqhubekayo, pheka okuqukethwe komkhumbi imizuzu engamashumi amabili, futhi vumela ukuma ngaphansi kwesembozo amahora ayishumi nambili. I-decoction manje i-decant, uthele emgodini we-litre ezintathu, engeza i-citric acid, uthele emanzini abilisiwe abilisiwe kanye nophuzo oludakayo, uhlanganise futhi ushiye ukuphoqa izinsuku ezimbalwa.