Fruit syrups are prepared from a natural juice with addition of sugar and citric acid. Syrups belong to drinks with the high content of sugar. It is possible to make such drink practically from any fruit.
Basic recipe
In unsterilized syrups the amount of sugar has to be not less than 65%, only at observance of this condition syrup can long be stored. A large number of sugar interferes with formation of a mold and prevents fermentation process that is one of indispensable conditions of its conservation.
For preparation of this drink it is the best of all to take not up to the end dead-ripe fruit, they contain enough natural acid. As the main raw materials for preparation of such drinks the juice received by method of evaporation or pressing is.
Warm up the measured portion of juice on strong fire to 100 °C. Remove with a skimmer the skin which appeared on a surface, then begin to pour gradually sugar, constantly stirring slowly with juice, thanks to high temperature, sugar has to be dissolved quickly enough. Consider that after addition of sugar syrup can't boil long as it can lead to emergence of an unpleasant foreign smell. After sugar completely is dissolved, add citric acid. In fruit syrup there have to be from 0.8 to 1.5% of citric acid. If you have no citric acid in powder, replace it with natural lemon juice. If you cook sour fruit syrup, add citric acid less if you use sweet fruit — slightly more. On average, on kilogram of syrup it is necessary to take 8-15 grams of powder.
Two ways of preparation
There are two types of syrups. The first prepares from 1 part of juice and 1.5 parts of sugar, that is to receive kilogram of ready syrup, it is necessary to take 0.6 kilograms of sugar and 0.4 kilograms of juice. Second (less sweet) prepares from 10 parts of juice and 9 parts of sugar, for preparation of kilogram of syrup it is necessary to take 0.52 kilograms of juice and 0.48 kilograms of sugar. The syrups prepared according to the first recipe it is possible in hot (at a temperature of 75 °C) a look to spill in clean bottles or banks. They should be closed boiled traffic jams or covers, then to turn upside down to sterilize a cover and the air which remained inside. Syrups, made according to the second recipe, it is impossible to store for a long time as they can begin to ferment or turn sour. Such syrup should be sterilized. It can be bottled in very hot look and banks which were washed previously up in the boiling water (minimum water temperature of 85 °C). After can filling by juice they need to be turned to sterilize covers. In 20-25 minutes they should be returned to normal situation that they were slowly cooled. It should be noted that the syrups prepared according to the second recipe much more fragrant and are sourer, this way of processing is suitable for gentle grades of fruit which don't differ in special smack.