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Jasmine flower syrup

Jasmine flower syrup

The jasmine flowers are washed under a stream of cold water, then removed from the twigs and left to cool until the syrup is prepared.

Put the sugar and water to boil, over low heat, approx. 60 minutes until the liquid is reduced by half, then add the lemon juice and let it boil for another two or three minutes.

After the fire has stopped, add the jasmine flowers, mix gently until they are incorporated into the syrup, carefully the fire is stopped and let it infuse, until the syrup reaches room temperature.

Then it is strained and put in bottles, which are capped, labeled and placed in the pantry, at rest.

The recipe is simple, fragrant and delicious.

Good luck and good luck!


Jasmine or lemon is a shrub with fragrant white flowers, which delight us with their beauty in late spring, early summer, open at sunset with the evening and spread over a long distance around a sweet and strong scent.

Jasmine flowers, - relax, drive away depressive states, relieve migraines, stress and fatigue, are rich in essential oil, - with effects - relaxing, - antiseptic, - aphrodisiac-, contains and benzyl acetate, jasmine, indole,- salicylic acid and flavonoids -, with stimulating effects on the circulatory system, - catechins, - antioxidants capable of reducing the risk of cancer and helping to prevent heart disease.

Jasmine essential oil is one of the most expensive oils in the world, - for 10 g of essential oil 10 kg of jasmine flowers are needed -.

lemon and bring to a boil, remove from the heat and add the jasmine flowers, leave to soak at room temperature, cover with a lid, warmly filter and pour into sterilized bottles that are sealed.

Store in cool, dry places.

The active compounds in jasmine flowers help stimulate slow intestinal transit and destroy harmful bacteria that cause food poisoning.

Jasmine tea contains organic compounds that play an essential role in lowering bad cholesterol and triglycerides in the blood. It has a strong hepatoprotective effect.

Jasmine is a strong ally of healthy weight loss, due to the many antioxidants in the composition of the plant, which stimulates the metabolism and contributes to faster fat burning.

Shock syrup for winter, natural homemade syrup & # 8211 simple recipe with little sugar

Shock syrup for winter, natural homemade syrup & # 8211 simple recipe with a little sugar or honey. Shock flower syrup without preservatives. Sugar-free syrup for diabetics. How to make syrup with sweeteners or honey? Homemade syrup recipes. Recipes with shock flowers.

I made this shock syrup from the first shock flowers picked this year. The syrup allows us to preserve the shock-scented inflorescences for the cold season in which we will miss them. In the spring I am shocked very often but, unfortunately, the season is quite short. The shock blossoms in early May and I think no one misses the opportunity to prepare a delicious and refreshing lemonade with shock or shock flowers (the recipe here).

It's just that this shock can't be preserved for the winter. That's why I make more or less sugar shock syrup. The natural syrup from shock flowers can also be made with sweeteners (saccharin, stevia, etc.) or with honey. The only way to keep the syrup is different because the only preservative in the recipe is the sugar itself and when it is missing or too little we have no guarantee that the syrup will not mold. But, I found an ingenious solution to compensate for this shortcoming.

I also recommend the recipe for cold strawberry syrup (raw, without boiling) that lasts well over 2 years in the pantry (see here) or the cherry syrup one (see here).


The main species include:

  • Jasminum abyssinicum - forest jasmine
  • Jasminum adenophyllum
  • Jasminum dichotomum
  • Jasminum grandiflorum
  • Jasminum humble
  • Jasminum lanceolarium
  • Jasminum mesnyi
  • Jasminum nervosum
  • Jasminum odoratissimum
  • Jasminum officinale
  • Jasminum parkeri
  • Jasminum polyanthum
  • Jasminum sambac
  • Jasminum sinense
  • Jasminum urophyllum

Jasmine is widely grown for flowers, in the garden, or as a houseplant.

It can be planted in the garden in early spring or autumn, it needs space to grow harmoniously, it can be planted individually or in groups, in spaces where you can enjoy the scent of flowers. It is not pretentious to the type of soil, however it grows much more beautifully in well-drained soils, it works well in the shade, but in bright and sunny places it blooms abundantly.

Jasmine tea Change

In China, jasmine flowers are used to make tea, but the main component is green tea or Oolong.

Jasmine tea consumed in excess can cause side effects, because it contains caffeine, it should be consumed with caution by those who have high blood pressure, heart problems or nervous.

Jasmine syrup Modification

In France, jasmine syrup is usually made from a jasmine extract.

Jasmine essential oils Modification

Jasmine essential oils are widely used, and are extracted either by enfleurage or chemical extraction. The flowers should be collected in the evening, when the smell is stronger. Among the countries producing jasmine essences are India, Egypt, China and Morocco.

Preparing Entremet Cake with Jasmine and Litchi by Simona Callas

Prepare fluffy countertop with almonds

Preheat the oven to 180 degrees Celsius and prepare a square tray (or shape) with a side of 18 cm, which is lined at the base with baking paper. Beat the egg with the sugar, add the butter, vanilla, then the dry ingredients (wheat flour, almond flour, baking powder) sifted together. Pour the composition into the pan, level and bake for 15-17 minutes or until lightly browned. Do not overcook, because it will dry out, and we need a fluffy top. When ready, remove from the oven, allow to cool, then remove the top from the pan and place on a grill until completely cooled.

Preparation of lychee coulis

Coulis is a thick sauce made from fruit, usually used in desserts. It looks like our jam, only it is prepared quickly (unlike jam, which requires long boiling).

The gelatin is hydrated in cold water. The lychee fruits drained from the compote are turned into puree using a blender or a vertical mixer. To obtain a finer puree, add 50 ml of compote syrup. The sugar is mixed with the pectin, poured over the puree and homogenized, then put the whole mixture on the fire, stirring constantly with a small pear-shaped wire, until it starts to boil. After it starts to boil, leave it on the fire for another 1-2 minutes, then remove from the heat, incorporate the hydrated gelatin and leave it to cool.

Pectin NH can be bought from specialist online stores (google it and you will find it). Instead, you can use Gelfix or gelling sugar (Pearl) - you can find them at the hypermarket, they contain pectin and are much cheaper than NH pectin.

I prepared the layer of lychee for the cake in the tray where I baked the top. I placed food foil on the inside of the tray, smoothed well so that it does not wrinkle. After the lychee coulis cooled and began to bind, I transferred it to the tray and spread it all over the surface. To get those waves, I used a toothed squeegee (found at any hypermarket), with which I ditched the entire length of the lychee layer. Then I put the tray in the freezer for 1-2 hours.

Preparation of jasmine mousse

Bring the milk to a boil, add the jasmine flowers, mix, cover and leave to infuse for a few hours. Then strain the flowers. If necessary, top it up with milk, so that we have a fixed 100 ml (the flowers still absorb milk).

Gelatin is hydrated in a little milk. The white chocolate melts. Rub the yolks with the sugar. The milk (100 ml) is heated, poured over the yolk cream in a thin thread, stirring constantly. Add melted chocolate, gelatin (which first liquefies for 3-4 seconds in the microwave or bain-marie), and finally add the lightly whipped cream.

The jasmine mousse is poured into a silicone mold with a capacity of 1.5 kg. I chose to make the square cake (I have a silicone shape with a side of 20 cm), but it can also be made in a round shape. If you do not have a silicone mold, you can use an extensible frame, but it must be lined inside with cling film. The silicone shapes are very practical, and the cakes mounted in these shapes come out perfect. They are available for purchase, both in online stores and in large hypermarkets, or in Chinese stores, they do not necessarily have to be expensive, they are all good to use and very practical.

Remove the lychee coulis from the freezer, remove it from the pan and place it over the jasmine mousse, with the waves facing down, trying to place it as straight as possible.

Dandelion honey natural dandelion syrup recipe

Dandelion honey natural dandelion syrup recipe. What is dandelion honey? How to make dandelion syrup? What good is dandelion honey? An infusion of sweetened dandelion. How much sugar is added to dandelion syrup? Natural and healthy homemade syrup recipe. What are dandelion flowers used for?

I heard about dandelion honey (natural dandelion syrup) in the early & # 821790. Then I received the book written by Maria Treben & # 8211 Health from the Lord's pharmacy. I found out a lot of interesting information from this book and my grandmother and I made dandelion syrup even then.

Maria Treben was a specialist in the field of medicinal herbs, born in 1907 in Bohemia and died in 1991 in Austria. Her book of herbal recipes has been translated into many languages ​​and can be found here (see here). In it you can also find this dandelion infusion combined with sugar and transformed into dandelion syrup or honey.

This honey (dandelion syrup) can be drunk as a juice, diluted with mineral or plain water or eaten on bread with butter. Like ordinary honey. It can even be used for gingerbread instead of honey, even Maria Treben says in her book.

I don't know why it's called dandelion honey. Honey is made by bees, isn't it? They look very much like honey in appearance and consistency, it is also sweet & # 8230 probably that's why it was called dandelion honey.

And in other languages ​​it is called dandelion honey: Löenziahnhonig (German), Dandelion honey (English) or Pitypangméz (Hungarian).

For this recipe, I recommend a sunny day to take a walk in nature. It must be a sunny day because the flowers must be open. You will collect them from a controlled, unpolluted place. Not on the busy street. The dandelions we need are the yellow, young ones, not the ones that have already formed seeds and white down.

The recipe is very simple, anyone can make it. From the indicated quantities it results approx 1 l of dandelion honey.

Shock syrup

Shock syrup & # 8211 how not to start doing it, when it smells of shock flowers on all the waltzes? Although I'm going through a pretty busy week with two big family events, I thought it wouldn't hurt to make room in my schedule for a shock, so I told my husband I'd love to pick it up. some shock flowers. Well, my sarbu & # 8217 doesn't do things halfway, the next morning he greeted me with shock flowers. And not just as much as I asked for, but enough for a shock, even a shock syrup, and dry for tea and to give to neighbors. In the kitchen literally buried in shock flowers and smelling euphoric, I started and did the following.


Plants to be pulled

Solanum is a shrub that climbs without bushes or spikes needs support to climb. Once cut, the twin stems of Solanum can stretch in height. Add to that the fact that rapid growth and generous flowering and you have an ideal installation to cover the walls, pergolas and trellis or any kind of wire fences. In the absence of holes, the Solanum takes the form of a bush.

Beware, it is a vine that can quickly become invasive if growing conditions are met.