Become an alchemist for a moment and try to combine fruit with spices and your favorite tea. Great is jasmine, hibiscus or earl gray.
Sweetening is a basic syrup, but you can replace it with one of the alternative options, such as maple, agave, or honey. Fantasies are not allowed, try, for example, without flower syrup in combination with a short-boiled rhubarb.
You can also add a milk ingredient in the form of sour cream, mascarpone, yoghurt or other alternative ingredients. For strawberries, for example, is a great mascarpone with vanilla and balsamic.
If you want to spice spices such as vanilla, star anise, cloves or fennel, put this spice in a saucepan as soon as you produce the syrup, then it will relax your aroma. Another option is to use a natural extract or fragrance for the mixture. Fresh fruits and orange blossoms, jasmine, lavender, violet ...
The last tip is a drop of alcohol. A little champagne, a spoonful of rum, or perhaps a "teardrop" of the liqueur will definitely make the final taste just move on.) Alcohol does not give more than 15%.)
I prepared this recipe for July's InStyle along with a recipe for Blackberry Lemonade , Ginger Lemonade , Popsicles - Peach, Vanilla , Vanilla , Popsicles - Strawberry, Rose, Champagne . In the Kitchenette Cookie you can find several other recipes for home popsicles.)
Popsicles - Fruits, jasmine, cream
3. July 2015
Popsicles have now become a very popular issue not only in children's circles. Around the world, small cool grocery stores are growing, specializing only in these frozen delicacies that have received many and many forms. Together with the development of gastronomy, their recipes were branched into incredibly imaginative and harmonious combinations.
Postup
Mix the water with sugar in a small pot and gently cook with constant stirring until the syrup becomes transparent. Before cooking, add spices or herbs. Try out vanilla, star anise, cinnamon, lavender, black tea, green or hibiscus. This recipe is sufficient with a basic syrup because it contains many other aromas.)
Mix the sour cream with one tablespoon of basil syrup with vanilla. Mix the remaining ingredients with a blender to smooth puree. Fill the molds alternately with fruit purée and sour cream so that the individual layers form marbling. Give it a chill.
If your molds do not have the option of fixing a wooden spatula, let it dry slightly, and then, when it thickens, insert the wood . If you do not own the molds, you can improvise and use small plastic cups or muffin cups.)
