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Name: Italian Fruit Syrups, Part I
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Ripe strawberries,; 1 ts Sugar (ONLY for lemon or; 2 c Orange, lemon or lime juice; 2 pk Active dry yeast; FERMENTATION

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INGREDIENTS

2 lb Ripe strawberries,
1 ts Sugar (ONLY for lemon or
2 c Orange, lemon or lime juice
2 pk Active dry yeast
FERMENTATION

Servings

INSTRUCTIONS

Choose fruit or juice from the list above. Hull strawberries; pit (but do not peel) and slice peaches or plums. Then puree fruit in a food processor or blender. Press raspberry puree through a fine strainer to remove seeds. Measure puree; you need the amounts listed in Part II for each fruit. Pour puree or juice into a 3 quart or larger glass, ceramic, or stainless steel bowl. Sprinkle with yeast; if using lemon or lime juice, add 1 T sugar. Stir to moisten yeast. Cover bowl with a cloth or paper towel and set aside at room temperature to ferment, stirring occasionally. Mixture will bubble and rise in bowl. When bubbles no longer appear when mixture is stirred, fermentation is complete (allow about 2 days for juices, 3 to 4 days for purees). Line a colander with 3 or 4 thicknesses of moistened cheesecloth, making sure cloths are large enough to hang over sides of colander. Set colander over a 6 to 8 quart stainless steel, porcelain, or enamel-coated metal pan. Pour puree or juice through cheesecloth; draw together corners of cheesecloth and twist cloth to extract juice. (You may have to scrape puree from cloth in order to force out as much juice as possible.) Discard pulp and any seeds; remove colander from pan. To complete, see Part II. From: Jr Byers Recipes sent to me from Bill, wight@odc.net

NOTES

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Italian Fruit Syrups, Part I

2 lb Ripe strawberries, 
1 ts Sugar (ONLY for lemon or 
2 c Orange, lemon or lime juice 
2 pk Active dry yeast 
  FERMENTATION

Choose fruit or juice from the list above.  Hull strawberries; pit (but do  not peel) and slice peaches or plums.  Then puree fruit in a food processor  or blender.  Press raspberry puree through a fine strainer to remove seeds.  Measure puree; you need the amounts listed in Part II for each fruit. Pour  puree or juice into a 3 quart or larger glass, ceramic, or stainless steel  bowl.  Sprinkle with yeast; if using lemon or lime juice, add 1 T sugar.  Stir to moisten yeast. Cover bowl with a cloth or paper towel and set aside  at room temperature to ferment, stirring occasionally. Mixture will bubble  and rise in bowl.  When bubbles no longer appear when mixture is stirred,  fermentation is complete (allow about 2 days for juices, 3 to 4 days for  purees).  Line a colander with 3 or 4 thicknesses of moistened cheesecloth,  making sure cloths are large enough to hang over sides of colander. Set  colander over a 6 to 8 quart stainless steel, porcelain, or enamel-coated  metal pan.  Pour puree or juice through cheesecloth; draw together corners  of cheesecloth and twist cloth to extract juice. (You may have to scrape  puree from cloth in order to force out as much juice as possible.) Discard  pulp and any seeds; remove colander from pan. To complete, see Part II.  From: Jr Byers    Recipes sent to me from Bill, wight@odc.net

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Nutrition

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Serving Size: 1 Serving (921g)
Recipe Makes: 1 Servings

Calories: 41
Calories from Fat: 6 (15%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7mg		0 %
Potassium 280mg		7 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 2.4g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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