Tip 1: How to make a peach cocktail with rosemary
Tip 1: How to make a peach cocktail with rosemary
Peach and rosemary in a cocktail - an amazing combination. Drink will appeal to everyone, because he has a truly beautiful taste and color. Perfect for holidays and parties.
You will need
- For syrup: -1 glass of sugar -1 glass of water -1 sprig of rosemary For a cocktail: 4 ripe peaches with slices -1/2 ounces of fresh juice from 1 lemon -1/2 ounces of rosemary plain -1/2 ounces of bourbon
Instructions
1
To make a syrup:Combine the water, rosemary, and sugar in a small saucepan. Bring to a boil, stirring to make the sugar completely dissolved. After boiling, reduce heat and continue cooking for 10 minutes. Remove from heat and allow to cool. Strain through a sieve with fine holes. The resulting syrup should be kept for one week, in a sealed container, in the refrigerator.
2
For a cocktail:In a mixer, carefully mix the peach and rosemary segments. Fill the shaker with ice, add lemon juice and bourbon. Shake the whole mass for 10 seconds. Strain through a strainer into a mini-cocktail glass. Decorate with a branch of rosemary. The drink is ready to serve!
Tip 2: How to make a lemon sorbet with rosemary
Sorbet, or sorbet - a distant ancestor of ice cream. It is a light fruit dessert, based on sweetened water. The invention of sorbet or sorbet is disputed by Arabs and Italians. The first claim is that the sweetness was obtained from sweet sorbet, the latter refer to the fact that even the ancient Roman emperor Nero sent fast-footed messengers to collect pure snow from the apennines of the Apennines in order to mix it with wine and honey.
You will need
- Lemon-rosemary sorbet with syrup
- 1 ¼ cup of sugar; </ li>
- ¼ cup light corn syrup; </ li>
- 2 tablespoons fresh rosemary; </ li>
- 7 large lemons; </ li>
- several branches of rosemary for decoration. </ li>
- Lemon-rosemary sorbet with vodka </ li>
- ½ cup of vodka; </ li>
- 1½ cups of sugar; </ li>
- 1½ spoons of rosemary leaves; </ li>
- 6 large lemons; </ li>
- a ribbon of lemon peel and a sprig of rosemary for decoration.
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Instructions
1
Lemon-rosemary sorbet with syrup Bthree-liter saucepan, combine four cups of water, sugar and corn syrup, stir and put on a strong fire. Wait until the water boils and the sugar completely dissolves in it. Periodically stir the syrup. Remove the pan and put the sliced rosemary into it. Cover and let stand for 20-30 minutes.
2
Lemons wash, peel off them and put on2-3 minutes into the microwave, so more juice will be allocated from them. Squeeze the juice through a sieve into a large bowl. Then strain the rosemary infusion. Put the lemon zest.
3
Take an all-in-one baking dish,her food foil and pour lemon-rosemary syrup. Cover the top with foil or plastic wrap. Put in the freezer for 3-4 hours. Take it every hour and mix to make the sorbet frozen in small crystals.
4
In a food processor with a nozzle, cut a knifefrozen syrup, return to the mold and freeze for another 2-3 hours, without stirring. To decompose the sorbet portionwise, remove it from the refrigerator and let stand at room temperature for 7-10 minutes. Spread on kremankam, decorate with branches of rosemary.
5
Lemon-rosemary sorbet with vodka Alcohol reduces the freezing point of water, so sorbets with vodka, wine or liquor have a softer texture.
6
Take a small pot and mix it in it.sugar and three glasses of water. Put a container of sweet water on medium heat and cook, stirring until the sugar completely dissolves. Remove the pan from the fire and put into it the leaves of rosemary. Cover and let it brew for 15-20 minutes.
7
With lemons, preheated inmicrowave oven for 2-3 minutes, remove the zest and squeeze out the juice from them. Place the zedra in a saucepan with rosemary syrup and heat it over medium heat for 5 minutes. Strain through a frequent strainer, pour in lemon juice, cool and add the vodka.
8
Pour the sorbet into a container for freezing andput in the freezer for 3-4 hours. Periodically take out the container from the freezer and mash the ice with a fork. When sorbet is almost completely frozen, pass it through a food processor or treat it with a hand blender. Freeze again. Serve in martini glasses, decorated with a ribbon of lemon zest and rosemary sprigs.
