Izakhamuzi zase-Yurophu yaseYurophu zikhetha ama-liqueurs kuzo zonke ezinye iziphuzo ezidakayo. EYurophu EMpumalanga, lapho nathi siyingxenye, ayinqabeli ama-liqueurs, kodwa bakhetha ukuzenza kusuka ezintweni zabo zokusetshenziswa kwamaberry nezithelo. ama-liqueurs amnandi, kufaka phakathi, futhi ngaphandle kokungeziwe kokuphuza utshwala. Ama-Raspberries ngale ndlela, abekwe kuqala ekuthandweni. Ukusafula okusajingijolo, okuphekwe ekhaya, kungatholakala kuwo wonke umlimi ohlakulela ama-raspberries. Isici esibalulekile sezobuchwepheshe ekukhiqizeni i-liqueur okusajingijolo, evamile kwezinye iziphuzo ezivela kulolu hlu, ukusetshenziswa kwe-ceramics ekhaya njengeziqukathi ezidingekile. Kule nqubo, uzodinga i-glassware, ne-ceramics, ezimweni ezimbi kakhulu, ingashintshwa nge-koqweqwe lwawo.
Indlela yokwenza i-raspberry liqueur ekhaya
Ukukhathazeka okuyinhloko komenzi we-liqueur okusajingijolo - ikhwalithi yezinto zokusetshenziswa. Amajikijolo, ujamu, iziphuzo ezidakayo, amanzi - konke kufanele kuhlangabezane namazinga futhi kusetshenziswe izitsha ezihlanzekile.
Ukulungiselela uBerry
Esikhathini se-classic version, lapho ama-raspberries azosetshenziswa masinyane, ihlungwa ngokucophelela, ihlanza noma yikuphi ukungcola. Khona-ke amajikijolo ayawa ngobumnene futhi athulule emgodini weglasi. Kodwa kunezinye izindlela, lapho bazokwenza ujamu wokusajingijolo noma amajikijolo amaqhwa, okuyinto elula futhi ekhaya.
Uyazi? Kubalulekile ukupholisa ama-raspberries kungakapheli amahora amabili emva kokuvuna.
Indlela yokwenza i-raspberry liqueur ekhaya (ngaphandle kokwengeza utshwala)
Ukuthululela, okulungiselelwe ngaphandle kokungezwa kwe-vodka, utshwala noma iminye imimoya, kungabizwa ngokuthi yi-liqueur. Kungaba okulungile kakhulu ukukhuluma ngewayini elibomvu, ngoba ubuchwepheshe buhambisana nokukhiqiza iwayini elenziwe ngokuzenzela ngendlela yokuvuthwa yendabuko. Inzuzo (noma ukungalungi - njengoba uthanda) we-liqueur okusajingijolo, okwenziwe ngokwe-"iwayini" iresiphi, isetshenzisweni sayo esincane sokuphuza utshwala. Izithako Okudingekayo:
- 2 kg of okusajingijolo;
- 0.8 kg ushukela;
- 0.2 amalitha amanzi.
Iresiphi yokwenza ama-raspberry liqueur ngesisekelo sotshwala
Ama-raspberries asevele e-glassware athululelwa nge-vodka (noma utshwala obudliwayo buhlanjululwe ku-40-45 degrees) kangangokuthi cishe u-3 cm ngaphansi kwezinga le-liquid. Emva kwalokho, ibhodlela elimbozwe ngendwangu elimnyama kufanele lifudumele ngesonto.
Khona-ke uketshezi olukhiphayo luvaliwe, futhi i-precipitate icacisiwe, idluliselwe kwesinye isitsha esifanele ukushisa, futhi sixubene namanzi noshukela. I-substance eyiphumela ihanjiswa emathunjini futhi iphekwe imizuzu engu-5 phezu kokushisa okuphansi, ikhululiwe kusuka ku-foam ephuma ngezikhathi ezithile. Ngemuva kokuba isiraphu eqinile ifike ezingeni lokushisa kwamakamelo, lixubene ne-raspberry tincture ngaphambilini.
Isigaba sokugcina sihlanganisa ukuhlunga nge-cheesecloth, ukuthululela ku-glassware elungiselelwe nenyanga ngayinye ukuze kufezwe ukuvuthwa kokugcina, ekupholiseni nasebumnyameni. Amakhanda inqubo yokuhlunga, ibhodlela (noma ezinye iziqukathi ezikhethwayo). Izimo zokugcina eziphambili ze-raspberry liqueur ku-vodka, iresiphi echazwe nje, ibhekwa njengamazinga okushisa angaphezulu kuka-6 kuya ku-16 degrees. Ukulinganisa okwanele kwezithako ezisetshenziswayo kanje: okusajingijolo / ushukela = 5 kg / 1 kg, i-vodka / amanzi = 1.5 l / 1 l. Ukuthululela okusajingijolo akukwenzi njalo nge vodka evamile esemthethweni. Abanikazi abakhetha imikhiqizo yemvelo bangasebenzisa i-vodka eyenziwe ngokwenza, okungukuthi, i-moon, ukuze bayenze. Kulokhu kukhona iresiphi enkulu yama-liqueurs ezenziwe ngama-raspberries asebandisiwe. Kuzodinga u-2.5 kg ngesigamu sekhilogram yeshukela nengxenye yelitha ka-45-50-degree. I-liqueur okusajingijolo yale recipe ilungiselelwe kanje:
- thawed okusajingijolo amajikijolo afakwa esitsheni ahlanganiswe ushukela futhi agcwele vodka ezenziwe ngokwenza;
- ihora elizayo, izithako zixubene (amajikijolo aqhutshwa) kuze kube yilapho kuhlanganiswa ubukhulu obukhulu;
- ingxube elandelwayo igcinwe (ungakwazi ukuyivala nje kakhulu) emabhange, okugcinwa ubumnyama inyanga;
- emva kwenyanga, i-liqueur eqediwe ihlungiwe futhi ichithelwe ezigodini ezifanele ukuze zisetshenziswe kamuva.
Kubalulekile! Qaphela ukuthi i-vodka eyenziwe kahle ihlanzekile kahle.
Kubathandi be-exotic endala, singancoma iresiphi ye-raspberry liqueur ku-vodka, eyayikwenziwa ezindaweni eziphakeme zasemaphandleni 1.5-3 eminyaka edlule. Izakhamuzi zasehlobo nezakhamuzi zingasebenzisa isitofu salokhu, uma kukhona, kanti abanye bazokwaneliseka ngehhavini.I-ceramic (ubumba) ebhodweni ifakwe kuwo, lapho i-kilogram ye-raspberry igcwaliswa ngaphambi kwekota ye-vodka. Intamo ebhodweni kufanele ifakwe ephepheni enezimbobo ezincane (isibhamu sanele lokhu). Lapho kushisa kancane amajikijolo kufanele aphenduke ensundu. Ukwakhiwa okulandelayo, ngemuva kokudlula nge-colander, kuhlanganiswe nengxenye yesine ye-vodka noshukela (100 kuya ku-300 g). Uphuzo olunjalo lwabantu abangakalungi lungase lube nzima (kuzomele uzame ngokushesha), okuqedwa ngokufaka ijusi elifakwe emanzini ama-berries asele e-colander.
Uyazi? Ukujova, okuyizinsuku zakudala okwakulungiswe kuhhavini, kubizwa ngokuthi i-casseroles.Okokugcina, iresiphi esheshayo yokwenza i-liqueur, ezobe ilungele ngosuku:
- ukumelana namazinga okushisa aphezulu, izitsha ezivaliwe namajikijolo zivutha emgodini ngamanzi abandayo;
- emva kokubilisa i-potion ilahleka emlilweni omncane amahora angu-1.5;
- ijusi elicwengekile kahle ixubene ne-vodka kanye noshukela emva kwalokhu inqubo (zonke izithako zisetshenziselwa ukulingana nezimo zangempela zamehlo encwadini yeklasi);
- isiphuzo sesibhodlela sesifinyelele ekuvuthweni okufunayo kwamanye amahora angu-24.
Indlela yokwenza i-liqueur kusuka kumjamu wokusajingijolo
Ukuthulula okusajingijolo kusuka ekuvuneni okuvuthiwe sonke isikhathi sekwindla-ebusika angeke sikwanele. Lapha kuyoba indlela ezobuchwepheshe, ukupheka i-liqueur okusajingijolo, uma kungekho amajikijolo amasha. Futhi IJam izothatha isikhundla sebhere elihlanzekile kuzo zombili izinguqulo zokulungiselela - ngaphandle nangaphandle kotshwala.
Iresiphi yokwenza i-liqueur ngaphandle kokuphuza utshwala
Kungakhathaliseki ukuthi ungathanda ukuthatha isiphuzo sokusajingijolo ngaphandle kokusebenzisa iziphuzo ezinamandla, awukwazi ukwenza ngaphandle kwenqubo yokuvuthwa kwemvelo. I-recipe enesifiso esihle kakhulu, ephakamisa ukusetshenziswa kwezithelo zomvini omusha (0.1 kg) njengenye yezithako (imvubelo yasendle). Kunalokho, ungasebenzisa amagilebhisi angahlanjululwa, ama-strawberry, noma imvubelo yewayini kuphela. Ezinye izingxenye ezimbili zendabuko: ilitha lejamu kanye nelitha lamanzi.
Kubalulekile! Okuqukethwe kwe-Sugar ye-mix-jam ingxube akumele ibe ngaphezulu kuka-30% futhi hhayi ngaphansi kuka-20%.Ubuchwepheshe bokupheka ngu:
- ukulungiselela ingxube ehambisanayo yezingxube ezihlosiwe ngevolumu engaphezu kuka-¾ okuhloswe ukuvutshelwa izitsha;
hlanganisa okungenani izikhathi ezimbili kwezinsuku ezintathu noma ezine, ngenkathi isitsha esinomphetho we-gauze esivaliwe sishisa elangeni (kuyadingeka ukuthi izinga lokushisa alidluli ekamelweni lokushisa);- ukuhlomisa i-canister ngokubunjwa okwenziwe nge-fermenting nge-water seal efakwe ngemuva kokubona isikhumba somswakama ebusweni, noma ukugqoka iglavu ye-rubber ekhishwa ngamapulangwe;
hlanganisa okungenani izikhathi ezimbili kwezinsuku ezintathu noma ezine, ngenkathi isitsha esinomphetho we-gauze esivaliwe sishisa elangeni (kuyadingeka ukuthi izinga lokushisa alidluli ekamelweni lokushisa);- inyanga nesigamu ukugcina utshwala endaweni emnyama ekushiseni kwama-degree angu-18-25;
- ukuhlunga uketshezi ngokusebenzisa i-gauze, uwuthulule ube yinye, isitsha esinesigxobo esinyathelisiwe futhi ugobe izinyanga ezingu-3-4 endaweni ebandayo;
- uthele ngamabhodlela noma ezinye izitsha, uvalwe ngokweqile.
Ukuthungula i-jam eyenziwe ngokwenza utshwala noma i-vodka
Indlela ehlongozwayo yokwenza i-raspberry liqueur kusuka ku-jam, eqinisweni, iyinhlamvu yomuntu wonke, okungukuthi, ingasetshenziswa uma i-jam ipheka kwezinye amajikijolo. Ngemuva kokulungiselela isiraphu evamile yeshukela (100 g ngayinye yamanzi noshukela), yengezwa ku-0.4 l wejamu futhi ibilisiwe ngaphezu kwengxenye yehora ngemuva kokubilisa. I-litre ye-vodka (utshwala obuhlanjululwayo) yengezwa lapho izinga lokushisa kwe-liqueur elizayo liye lafika kuma-+20 degrees. Ukumnika kungathatha okungenani ngesonto, phakathi nenkambo yayo amandla okuphuza anyakaziswa ngezikhathi ezithile. Kunconywa ukukhipha umlotha izikhathi eziningi njengoba kunesidingo ukuze kuqinisekiswe ukuthi le sediment ayihlali nhlobo, kanti ukugcina okuqhubekayo isikhathi esiyizinyanga nengxenye kwenzeka endaweni yobumnyama futhi kubanda emgodini ovalwe ngokuqinile.
Kukhona iresiphi futhi kulula. Imbiza engilazi nge-jam candied (0.5 l) exutshwe nelitha le-vodka (utshwala) lanele ukugcina izinsuku ezingu-7-8 ebumnyameni. Ngemuva kwalokho, isiphuzo esiseduze siphenduwe nge-gauze engaphezu kweyodwa, futhi ubuchwepheshe bubhekwa njengagcwalisiwe.
Kubalulekile! Esiqhumeni esasetshenzisiwe akufanele kube khona izimpawu zokuvutshelwa noma ukuvuna.UMalina, of course, ulungile futhi uqobo, ngaphandle kokuphuza utshwala. Kodwa iholidi lamasiko emazweni asezweni elisha noma efulethini elifudumele elithokomelayo ngenkathi ebandayo lizogcwalisa ngokuphelele ukunambitheka okucashile okusajingijolo kwe-liqueur okuzenzela.
