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Shocked grandmother's recipe

Shocked grandmother's recipe

Shocked grandmother's recipe
Do you remember the shock? Mmmm, good, refreshing and very fragrant! :)

  • Shocked grandmother's recipe
  • 10 shock flowers
  • 500 g sugar
  • an envelope of yeast (7g) or a cube
  • a lemon
  • a handful of raisins
  • 5 l of plain water

Servings: 20

Preparation time: less than 30 minutes

RECIPE PREPARATION Shocked grandmother's recipe:

Shocked grandmother's recipe

The washed shock flowers are placed in a 5 liter jar, along with the washed and sliced ​​lemon, raisins and yeast.

The sugar is dissolved in water and added over the above, then fill the water in the jar, cover with a lid and ... wait :)) about 3-4 days, depending on the temperature in the room where the jar is .

It's ready when it's slightly sour!

Enjoy a glass, receeeee! :))


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.


One gram of product and bloom all the flowers in the house - checked! Grandma's fertilizer recipe for indoor plants!

Today, we tell you about a wonderful fertilizer for flowers and plants, which comes to life by seeing with your own eyes. We're talking about boiled egg yolk.

From time immemorial, our grandmothers knew about this fertilizer recipe for fragile and withered flowers. Egg yolk is a food product, which combines a symbiosis of nutrients, vitamins and minerals. It contains vitamin A, B, P, D, K.

To prepare the fertilizer, take a boiled egg yolk, pass it well with a fork, pour a little water into a jar or bottle, add the yolk and stir until it dissolves in the liquid. After that, add enough water to get 1l of solution and you can immediately fertilize the plants.

Add 3-5 tablespoons to each pot.

By the way, the elders said that hydrogen sulfate, eliminated by eggs, has a beneficial effect on the root system of any plant.


How do we prepare shock, how do we choose shock flowers?

For a shock with perfect lemon, choose large, fully flowered flowers. It would be best to pick them after the rain, or early in the morning, on the dew. For this recipe I used unrefined raw sugar, but you can also use white caster sugar, honey or even fructose. You can put as much or as little sugar as you want, depending on your preference. I put on 500 grams and it was sweet enough even for my husband's tastes. The shock must be in the sun, or at least in the kitchen, at room temperature. After 3-4 days it will start to acidify and the liquid will become cloudy. It can take more than three days for it to acidify and you can keep it for up to 10 days. If you want to make it more interesting, you can add a little strawberry syrup.

It depends only on you how sour you want it to be, but it will also develop alcohol if it is kept for more than 4-5 days. It is very important to mix the soaked with lemon every day and to use a glass jar. You can put in this recipe very little yeast, 5 grams for 5 liters of water. This will speed up the fermentation process and the shock will be ready faster. I did not put, but I waited for the fermentation to occur naturally with the help of shock flowers and lemon. Also for acid you can add a few raisins. These will help the shock to ferment faster. Strain the strain and store in glass containers in the refrigerator. Serve cold with lemon slices or ice cubes. She is truly wonderful and children love her.


The best shock recipe. Just like grandma's time

Socata is one of the best and most appreciated rom & acircnești drinks. The taste is wonderful and aromatic, obtained from 100% natural ingredient. Plus, you don't need a lot of skill, just a little free time and the 4 ingredients. Along with its special aroma, the shock favors elimination of toxins of tissue is an excellent anti-infective remedy, fights psychic blockages and acts against colds. Simply a miracle liqueurs for our body.

Here's what simple ingredients you need

  • 20 large shock flowers
  • 6 lăm & acirci
  • 500 g sugar or honey
  • flat water c & acirct comprises

Let's prepare the shock flower liqueur

For the beginning, the shock flowers are chosen. You have to break everything that means the green stem, so that only the inflorescence remains. We advise you to clean the flowers of the green stem, because it will give a bitter taste to the shock, which we want to avoid. Wash the flowers well, and wash the lemons with a sponge, so you can remove the layer of wax from the shell.

After you have washed the lemons well, put 3 of them aside and cut them into rounds, and you will squeeze the rest into a glass. To prepare the shock you need a large jar, so that you can get a sufficient amount of juice. Put the flowers in the jar, the lemon juice, the lemon juice, the sugar and the water to cover them. If you don't want to bother with mixing the sugar anymore, you can dissolve the juice from the lemons beforehand.

There is only one step left. Find a sunny and warm place to leave the jar with shock and wait 48 hours. If the weather is not too great, you can leave the jar in the house, next to the window. Do not forget! Cover the jar with a plate, it should not be hermetically sealed, as the fermentation gases must come out of the jar. After 48 hours, she will be shocked sour, slightly sour and fragrant, perfect for a hot day.


The shock flowers are placed in a clean 10 liter jar with no traces of fat. Add water and sliced ​​lemons, soaked well in juice in water. If you do not want the drink to have a bitter taste, you can only put lemon pulp and strips of yellow peel. Cover the jar and leave for a day.

For the shocking recipe. the next day add sugar and rice grains or yeast, mix well, then cover the jar. Leave to ferment for 3-4 days. The jar does not close completely for the shock to "breathe", and the composition must be mixed at least twice a day.

When the water turns yellow and the smell is pleasant, the juice is strained through a thick sieve or a gauze cloth. The shock is ready, it is put in bottles with a stopper or lid, hermetically sealed, then stored in a dark and cool place.

Do not shake the container before opening, as the shock becomes acidic in the bottles. Serve cold and you can add a few mint leaves for extra freshness.


Aromatic shock recipe, like in grandparents' time. The best natural drink, made at home

Summer is approaching, so it's the perfect time to review a few recipe ideas for the warm months . You can start with the shock recipe, the best homemade drink, since ancient times.

Shock is the oldest plant cultivated by mankind, having the botanical name of Samabucus nigra, and blooms from May to June, even July, according to libertatea.ro .

There are many benefits to this plant. For example, shock tea cures cough if you have a respiratory condition. The shock is also beneficial for rheumatism or urinary tract diseases, but also dermatological, eye or heart diseases. Shock tea can also be used in diets.

The shock contains vitamin A, vitamin B complex and C vitamin. This plant can help fight fever, but also mental blockages. Here is the recipe for fragrant shock, like in grandma's time, to cool off this summer.


Aromatic shock recipe, like in grandparents' time. The best natural drink, made at home

Summer is approaching, so it's the perfect time to review a few recipe ideas for the warm months . You can start with the shock recipe, the best homemade drink, since ancient times.

Shock is the oldest plant cultivated by mankind, having the botanical name of Samabucus nigra, and blooms from May to June, even July, according to libertatea.ro .

There are many benefits to this plant. For example, shock tea cures cough if you have a respiratory condition. The shock is also beneficial for rheumatism or urinary tract diseases, but also dermatological, eye or heart diseases. Shock tea can also be used in diets.

The shock contains vitamin A, vitamin B complex and C vitamin. This plant can help fight fever, but also mental blockages. Here is the recipe for fragrant shock, like in grandma's time, to cool off this summer.


Aromatic shock recipe, like in grandparents' time. The best natural drink, made at home

Summer is approaching, so it's the perfect time to review a few recipe ideas for the warm months . You can start with the shock recipe, the best homemade drink, since ancient times.

Shock is the oldest plant cultivated by mankind, having the botanical name of Samabucus nigra, and blooms from May to June, even July, according to libertatea.ro .

There are many benefits to this plant. For example, shock tea cures cough if you have a respiratory condition. The shock is also beneficial for rheumatism or urinary tract diseases, but also dermatological, eye or heart diseases. Shock tea can also be used in diets.

The shock contains vitamin A, vitamin B complex and C vitamin. This plant can help fight fever, but also mental blockages. Here is the recipe for fragrant shock, like in grandma's time, to cool off this summer.