Traditional recipes

Shocked grandmother's recipe, shock flower juice

Shocked grandmother's recipe, shock flower juice

Shocked grandmother's recipe

We choose well-flowering shock flowers, we wash them lightly under running water, we shake them from possible gases and other impurities, we drain them in a sieve, then we place them in a 5 liter jar together with the sliced ​​lemon.

Put the caramelized sugar in a saucepan over low heat, when it takes on a beautiful amber brown color, put the pan aside and mix until all the sugar crystals melt. Quench the caramel with cold water, about a liter.

Pour the syrup into the jar, fill with cold water, add the crushed yeast. Be careful not to fill the jar up with water because the juice will ferment and you risk the liquid leaking out!

We cover the jar and put it in the sun for two or three days, depending on the outside temperature. From time to time we mix and taste the juice.

When it starts to ferment, to bubble and it has reached a pleasant, slightly acidic taste, we strain the juice and pour it into bottles. Store in the refrigerator.


Shock without sugar - recipe

The shock has been collected since May, from unpolluted places. Cut the bunches from the branches. From the fresh flowers comes a very fragrant and healthy shock.

Shock flowers have detoxifying, diuretic, expectorant, immunostimulatory and anti-infective properties. Helps treat respiratory and urinary disorders, as well as nervous disorders.

Ingredients

• 10-12 shock hats
• 100 g of raisins
• 1 lemon
• the water
• optional: 2-3 sprigs of mint or basil

Preparation

Wash the shock flowers and put them in a 3-liter glass jar. Mix the raisins in the blender with a little water (enough for the robot to work), then add the pasta obtained in the jar. Add the well-washed and sliced ​​lemon.

If you have mint or basil, add a few sprigs of each or only one plant. These give the shock a special aroma and a much more refreshing taste. Shock with mint is very invigorating.

Pour water until the jar is full. Mix with a wooden spoon and put the lid on. Place the jar in a sunny place in the house, possibly on the balcony, by the window, or even on a windowsill.

In 2 days, the shock will be ready. Mix in the jar every day with a wooden spoon. When ready, strain the liquid and keep the shock obtained in glass bottles in the refrigerator.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Socata. Simple recipe, very tasty

I used a 5 liter glass jar (damigeana) in which I put the shock flowers (quickly immersed in cold water to remove any creatures) and the two sliced ​​lemons.

I mixed the sugar with 1 l of water very well until it melted and I poured the mixture into the bowl. I filled it with the rest of the water, I covered the bowl with a gauze and I put it in the sun for a few days, taking care to mix 2-3 times a day.

In 3-4 days it should be ready, slightly acidic, fragrant and aromatic. Then filter the shock and put it in bottles that we keep in the refrigerator.

Serve with slices of lime or lemon. Delicious, good appetite!

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Shocking recipes like grandma's time

Lemon shock recipe:

  • 12-14 large shock flowers, flowering and fragrant
  • 1 kg of honey or brown sugar
  • 10 liters of spring water or plain water
  • 4 lamai
  • 10 grains of rice for fermentation.

Preparation: Wash the jar well and dry it. Put the shock flowers in it, then pour water over them. Lemon juice, pulp and pieces of yellow peel. Avoid putting the white part, because there is a risk of bitter shock. Cover the jar and let it rest for a day.

The next day pour the sweetener and rice grains, mix well, then cover again and leave in the sun. Leave it to ferment for 3-4 days, mix in it 3-4 times a day to ventilate. When it reaches the yellow color and has a pleasant smell, it is strained, strained, put in glass bottles and kept in the refrigerator.

Lime shock recipe:

  • 10 flowers suitable for shock, shaken and washed
  • 5 liters of spring water
  • 3 large lemons
  • 300 grams of brown sugar
  • 100 ml of lime juice.

Preparation: Prepare everything necessary. You need a glass jar larger than 5 liters, to have room for fermentation and ventilation. Wash the lemons well and cut them. The shock flowers are also prepared, cutting the green stems and leaving only the flower. This makes the shock much tastier.

First mix the sugar with the lime juice until you get a yellow paste. Dilute with about a liter of water, so that the sugar dissolves faster. In the clean jar are placed beautifully the shock flowers, lemon slices washed and cut nicely. Pour the previously prepared juice over it. Pour the remaining 4 liters, then mix slowly with a large wooden spoon.

Put the jar in a sunny place (window sill, balcony, terrace) and leave it to ferment for 2-3 days. If the weather is not sunny, the jar is kept at room temperature, but near a window. The jar is covered with a saucer, it must not be hermetically sealed.

Boiled water shock recipe:

  • 4-5 large, fragrant shock flowers
  • 4 liters of water
  • 5-6 liter jar
  • 1 kg of sugar or honey
  • 30 grams of lemon salt

Preparation: Put water, along with boiling sugar. After the sugar dissolves, add the lemon salt, bring to a boil and remove from the heat. At the end, put the washed and cut shock flowers in the same pot. Leave in a warm place for 24 hours. Strain into bottles and keep cool.

Sugar-free recipe:

  • 2 cups of shock flowers without stems
  • 10 liters of water
  • 250 grams of brown raisins
  • 3 large lemons

Preparation: Brown raisins are put in a blender with a little water, so a very good juice is formed. In the jar put the shock flowers, lightly squeezed lemon slices, brown raisin juice and water. Cover with a plate, ventilate twice a day. In maximum 4 days the shock is ready. Leave in a warm place.


Socata traditional recipe: how to prepare socata

Which is the simplest recipe for shock. So I recommend it with all confidence! The best shock I've ever drunk! The recipe from ancestral grandparents, completely different from all the others you've read so far. Exclusively for those who are traditionalists and want a sour juice. It is a preparation that you can easily make at home from shock flowers and that you can keep for consumption for a long time. Socata & # 8211 Reteta VIDEO & # 8211 LaLena. We present below the best shock recipe. SOCATA TRADITIONAL RECIPE: SOCATA is a traditional Romanian drink appreciated by many generations. The traditional shock recipe uses flowers picked in late May and early June. This shocking recipe is a very old one and it always reminds me of the holidays at.

You have already picked the shock flowers. The recipe for shock is very. Ingredients for a 5L jar.

I adapted my childhood recipe, using honey instead of sugar and giving up yeast.


How is it shocked? Shocking recipe

How is it shocked? Shock is a very popular plant in Romania, with many legends about its healing properties from the Middle East, northern Europe and Africa. Shock is a genus of plants in the group of shrubs, with 20-30 species. The genus belongs to the Adoxaceae family. The best known species is the black sock (Sambucus nigra).

The flowers of this plant appear in spring and have a pleasant odor, while the leaves have an unpleasant odor when rubbed in the hands. The fruits are in the form of black-purple berries of 6–8 mm, arranged in clusters.

Research has shown the beneficial properties of shock on the human body. For medicinal purposes, flowers, fruits and bark, rich in volatile oil, tannin, mucilages, flavonoids, amines, ethylamine, vitamin C and B-complex vitamins, isobutylamine, are used from shock.


To prepare the shock, you need a glass jar, similar to pickles. Wash the shock flowers well, but be careful not to shake them. Caramelize 5 tablespoons of sugar, then quench it with 1/2 l of water. Leave this syrup to cool.

Add the lemon slices, the shock flowers, the rest of the sugar and the yeast in the jar. Over these ingredients, add the caramelized syrup and the rest of the water. Mix well and cover the bowl without screwing on the lid. Instead of a lid, you can use a plastic wrap or a saucer.

Leave the shock in a sunny place to ferment. In 3-4 days, the fermentation process should be completed. Stir the jar twice daily to melt the sugar.

Very important! Do not leave the ferment for more than four days to ferment, because it gets alcoholic!


Shocked & # 8211 old recipe from grandma

In each one I was shocked by the recipe inherited from my grandmother. And every time I get to do it towards the end of the season when the shock flower is in bloom. And as the weather is delayed here, there are already a few who are most shocked.

And I keep telling myself that it's too late to publish the recipe on the blog and I'm still postponing it. But this year I decided to take a picture and put the recipe on the blog even if now I don't think anyone makes shock juice (shocked). Although it is said that it could be made from very dry shock. I haven't tried this version yet but I will test and update this article.

This shocking recipe is a very old one and it always reminds me of my grandparents' holidays. It wasn't a year when Grandma didn't shock us. And how good she was and how happy I was when I drank it.

It's a delicacy, with sugar, which is true, but otherwise it can't be done. I tried in a year to reduce the amount of sugar and it was a failure. So, who can't or doesn't want to consume sugar can't try this shocking recipe.

The recipe itself is very easy to make and even quick. If we can't take into account the time we have to wait for our shock to make those long-awaited soda bubbles. It would be about 10 days of waiting until we can drink in shock, but I guarantee it's worth every minute.

See below how to make shock syrup!
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Great thing as ingredients you don't need. Just shock flowers, sugar (optional and some honey), lemon (or lemon salt), a little vinegar and obviously water. A lot of water! That's because the recipe is for a large 10-liter jar. Let's see how it's done.


Ingredients shocked homemade recipe without yeast

  • 12 large shock flowers (large, ie larger than the palm)
  • 400 grams of sugar
  • 2 large or 3 medium lemons, untreated (be one of those that contain as much juice as possible, not with a very thick peel)
  • 4.2 liters of plain water

Shocked homemade preparation

The recipe is so simple that it is almost not worth presenting with pictures step by step. Finally, being the specific of my blog, I will not deviate from it, just because today's recipe is so easy to make.

Harvesting and cleaning flowers

1. Shock flowers should be harvested in the first days after flowering, then they are the most fragrant and do not shake so easily. Also, the past shock flowers will become slightly bitter, implicitly and the shock prepared from them will have a bitter tint. Inevitably, shock flowers will contain fleas, dust, larvae and other things that surely no one wants as an ingredient in shock.

Fill the sink with cold water and add the flowers. We shake them one by one, in water, then we take them out in a sieve. Empty the sink, rinse it and repeat. I was amazed at the wide belt of "stuff" left on the sink, at the first water! We repeat, therefore, until the water remains clean (I washed the flowers in 4 waters). Remove the flowers on paper towels and wipe them, turning them several times. We check them carefully, lest some insects, with a stronger conservation instinct, have escaped.

Filling the jar

2. I prepared the shock in a 4.25 liter glass jar. It is important to use a glass container, because we make a recipe for soaking in the sun, so the sunlight must penetrate freely into the jar. So, for the first time, we put the washed and wilted shock flowers in the jar.

3. I poured the sugar over the shock flowers. If you like a sweeter shock, you can put more sugar, but I would not recommend more than 500 grams for this amount of water.

4. Wash the lemons with warm water and wipe them with a towel. Especially if we use treated lemons, we must insist until the wax on the surface of the lemons is removed. With a peeler, thinly peel the yellow part of one of the lemons. We avoid going deeper, because the white part of the shell is bitter. Add the lemon peel to the jar. Depending on how much we like the aroma of the shell, we can put it all, half or even less. I put it all on, because I really like it. I put a sieve on the mouth of the jar and store the lemons to the last drop. The seeds, bitter as well, will be retained by the sieve.

5. I filled the jar with plain water and that was all the work for a natural and very fragrant homemade shock.

6. The jar with the shock being finalized is easily covered, only with a saucer, not with the lid. I placed the jar in a sunny spot on the kitchen window sill. Depending on the weather and how much sun it has, the flowers will completely transmit their aroma in three to five days (if it is colder). We can mix once a day with a very clean spoon, if the sugar is deposited at the bottom of the jar.

Filtering and serving

7. My shock was full of sunshine, so in three days it was ready. I tasted it, I found it extremely fragrant and tasty. The next step is to filter through a fine sieve.

8. The filtered socata is bottled in bottles or in a dispenser, as I did. The juice is stored in the refrigerator and consumed in 4-5 days. For this period I guarantee, it has never lasted longer than that!

May it be useful to you as well other beverage recipes find by clicking on the picture below.


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