Fir bud syrup

Name: Fir bud syrup - Emanuela M.
Ingredients: 2 kg of fir buds 3 kg of sugar 4 liters of water 2; 3 tbsp. of lemon juice

Dessert - Fir bud syrup by Emanuela M. - Recipia

The fir bud syrup is prepared in two stages: first, the buds are boiled in water, then the strained liquid is boiled again with sugar and lemon juice. It is important to clean and wash the buds thoroughly before boiling, and after extraction, the buds should be squeezed well to recover the aromatic liquid. The syrup is poured hot into bottles and stored in a cool place after cooling. Quick Info Total Time: not specified; includes one hour of boiling, cooling time, and the second boiling Preparation Time: not specified Cooking Time: 1 hour for the first boiling; the time for boiling the syrup is not exactly indicated Servings: the amount obtained depends on how much liquid remains after straining and boiling Difficulty: easy Recipe Type: homemade fir bud syrup Ingredients 2 kg of fir buds 4 liters of water 3 kg of sugar 2-3 tablespoons of lemon juice The above quantities follow the ratio of 1 kg of buds to 2 liters of water. Sugar is added after measuring the obtained liquid: for 1 kg of liquid, 1 kg of sugar is used. In the presented version, the amount of sugar is 3 kg, but it is important that the liquid is weighed before boiling again. Preparation Method 1. Clean the fir buds Remove the stems from the fir buds. Select the buds and clean them of any impurities left between them. 2. Wash the buds Place the buds in a bowl and wash them in several waters. Rinse them until the water remains clear. After washing, you can let them drain for a few minutes. 3. Boil the buds in water Put the 2 kg of buds in a pot and add 4 liters of water. Let everything boil for one hour. This is the first boiling, in which the aroma of the buds is extracted into the water. 4. Let the mixture cool After the hour of boiling has passed, cover the pot and let it cool. The recipe source does not specify an exact time for this stage, so it is sufficient for the liquid to cool before straining. 5. Strain and squeeze the buds When the mixture has cooled, strain the liquid. Place the buds in a cheesecloth and squeeze them well to recover as much of the remaining liquid as possible. The used buds are not kept for the recipe and are discarded. Only the liquid obtained after boiling and squeezing should remain in the pot. 6. Measure the liquid Weigh or measure the strained liquid. The amount of sugar is determined based on the weight of the liquid: for 1 kg of liquid, add 1 kg of sugar. The ingredient list states the amount of 3 kg of sugar, but the preparation rule is what should be followed for the correct proportion. If a different amount of liquid results, adjust the sugar according to the 1:1 ratio. 7. Boil the syrup Put the liquid back on the heat and add the sugar. Pour in the 2-3 tablespoons of lemon juice as well. Stir until the sugar dissolves and continue boiling until the syrup thickens. The syrup is ready when it has a thicker consistency and a reddish-brown color. The time for the second boiling is not mentioned in the recipe, so watch the appearance and consistency, not a fixed number of minutes. 8. Pour the syrup into bottles Pour the hot syrup into bottles. Work carefully, as the liquid is very hot. After filling, let the bottles cool. 9. Store in a cool place When the bottles have cooled, store them in a cool place. The recipe indicates storage in a cool place without specifying an exact shelf life. Why I make this recipe often Fir bud syrup is a simple recipe with few ingredients and an easy-to-follow preparation method. The part that requires the most attention is straining, as the buds must be squeezed well before measuring the liquid. The sugar ratio can be calculated based on the quantity obtained, which helps maintain the correct ratio even if the liquid volume differs. Tips Wash the buds in several waters before boiling. This way, you eliminate impurities that may remain among them. Do not skip measuring the liquid after straining. Sugar is not added only based on the initial amount of water but according to the remaining liquid quantity. Squeeze the buds through cheesecloth after they have cooled. This way, you can recover the remaining liquid in the buds without burning yourself and without solid residues ending up in the syrup. Watch the color and consistency during the second boiling. The desired result is a thicker, reddish-brown syrup. Pour the syrup while it is still hot into bottles, then let it cool before storage. Substitutions The recipe does not provide substitutions for the main ingredients. Do not change the ratio between liquid and sugar if you want to maintain the original method: the indicated rule is 1 kg of sugar to 1 kg of liquid. Lemon juice is listed in the amount of 2-3 tablespoons. No alternative for this is indicated. Variations No variations are provided in the basic recipe. The amount of buds and water can be reduced or increased while maintaining the ratio of 1 kg of buds to 2 liters of water. The amount of sugar must be recalculated based on the weight of the obtained liquid. For example, if a different amount results after straining than estimated, use the same weight of sugar as the liquid. Serving Ideas The syrup can be used as is, in the desired quantity, depending on preference. The recipe is presented as concentrated syrup, not as a diluted drink, and the serving method is not detailed in the original source. Frequently Asked Questions Are the buds used before or after washing? The buds are cleaned of stems and washed in several waters before being boiled. This step is part of the initial preparation and should not be omitted. How long are the fir buds boiled? The first boiling lasts one hour. For the second boiling, with sugar and lemon juice, the recipe does not indicate an exact time. The syrup is boiled until it thickens and takes on a reddish-brown color. How much sugar is added? 1 kg of sugar is used for every 1 kg of liquid obtained after straining and squeezing. The ingredient list states 3 kg of sugar for the version with 2 kg of buds and 4 liters of water. What happens to the buds after straining? The buds are squeezed through cheesecloth and then discarded. Only the strained liquid is kept for the syrup. When is the syrup poured into bottles? The syrup is poured hot into bottles immediately after the second boiling. The bottles are left to cool, then stored in a cool place. Nutritional Values The values are approximate and refer to about 100 g of syrup. Since the recipe does not specify the final amount obtained or the size of a serving, the figures may vary. Calories: approximately 390-400 kcal Carbohydrates: approximately 100 g Sugars: approximately 100 g Proteins: 0 g Fats: 0 g The majority of the energy value comes from sugar. The lemon juice and the substances extracted from the buds contribute very little to the total caloric intake, relative to the large amount of sugar used. Storage and Reheating After the syrup bottles have cooled, store them in a cool place. The recipe does not provide an exact storage duration, so it is advisable to monitor the syrup's appearance and not use a bottle if you notice any unusual changes. The syrup is not intended for reheating. If you need a certain amount, take only what you use, and keep the rest cool in the sealed bottle.

Fir bud syrup

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