Fruit ice - salvation for all lovers of ice cream, who monitor the figure. But in the store there are still a lot of sugar, dyes and other unnecessary additives. I tell you how to cook it at home on your own.
Sweets, sauces, marinades are a small, but such an impressive part of all dishes with syrup. This is a universal preservative and additive for any needs: from the conservation of vegetables to cooking cream or glaze for cakes. Syrup is called concentrated sweet solution in water or juice. Moreover, the composition is not necessarily familiar white sugar, it can be other sugarids.
Their concentration varies within 40-80%, and this directly affects the taste and consistency of the syrup. Syriaps are always viscous, and plants retain the aroma of the fruits from which they are prepared. Separately, aromatic syrups are distinguished - a pure concentrate with essential oils, essences or tinctures for smell. All of them are used in the preparation of alcoholic and non -alcoholic drinks - liquors, tinctures, lemonade, cocktails.
Syrup dishes include many confectionery products - marmalade, lipsticks, sweets. Fruit syrups are served as sauces and endings to ice cream, pancakes, pancakes, cottage cheese, cheesecakes and casseroles.
