Sastojci: 1.5 L vode, 150 g secera monk voca (ili smedjeg secera ili kokosovog secera), 25 stabljika nane sa listovima, 5 g limuntusa, sok od 3 limuna.
Priprema:
0. Nanu oprati.
1. U serpu sipati vodu i secer i pustiti da prokljuca pa smanjiti na srednju temperaturu (4) i kuvati 4 do 5 minuta, povremeno mesajuci.
2. Ostaviti da se ohladi, da bude mlako.
3. U serpu dodati nanu, poklopiti i ostaviti da stoji 24 sata na tamnom mestu.
4. Izvaditi nanu. Skinuti listove sa stabljika. Samleti u blenderu. Procediti kroz listove nane kroz cediljku.
5. Procediti sok od nane kroz cediljku.
6. Sok od cedjenih listova nane dodati u serpu sa sokom od nane.
7. U serpu dodati limuntus i promesati da se istopi.
8. Dodati sok od limuna. Promesati.
9. Gazu presaviti na pola, staviti u cediljku i procediti u serpu.
10. Cuvati i frizideri.
Ingredients: 1.5 L of water, 150 g of monk fruit sugar (or brown sugar or coconut sugar), 25 mint stems with leaves, 5 g of citric acid (ground, powder), juice of 3 lemons.
Preparation:
0. Wash mint leaves.
1. Pour water and sugar into a saucepan and let it boil, then reduce to medium temperature (4) and cook for 4 to 5 minutes, stirring occasionally.
2. Leave to cool down, to be lukewarm.
3. Add mint to the pot, cover and let it stand for 24 hours in a dark place.
4. Take out the mint. Remove the leaves from the stems. Grind in a blender. Strain mint leaves through a strainer.
5. Strain the mint juice through a strainer.
6. Add the juice from the squeezed mint leaves to the pot with the mint juice.
7. Add citric acid to the pot and stir to melt.
8. Add lemon juice. Stir.
9. Fold the cheesecloth in half, put it in a colander and strain it into a pot.
10. Keep in refrigerator.
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