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Oranges in Syrup
Ingredients: 1kg. oranges
550 g. sugar
½ litre water
Peel the oranges and get them as much as possible rid of all white filaments. Dip them in plenty of fresh water for a whole day.
Change the water and cook the oranges 5-6 minutes on a low flame. Take from fire and let them drip well. Cut them into ½ cm thick slices and, with a sharp knife, free them from all seeds. To prepare the syrup: boil water with sugar for 10-12 minutes, let it cool off. Put the slices into the jar and cover them with the syrup. Close hermetically and sterilize for 35 minutes.
Candied orange/lemon peels
Ingredients: 600 gr. Orange peels (when possible from organic fruits)
500 gr. sugar.
Cut the peels of the ripe oranges into regular slices. Let them cook 15-20 minutes in water them take them from fire and put them under cold water. Change water once or twice so that the peels become fast cold and let them stay in water till the next day.
On the next day change water again and put the peels in a quite bit pan. Pour water on the peels until they are covered with water. Add 100gr. Sugar an let on the flame until the water boils (remove pan from the flame as soon as the water starts boiling) then let it cool. Put on the flame and let cool many times adding a little sugar each time until you get a very thick syrup and the water is completely dried off. At the end take the peels from the pan with a wooden spoon.
With the same procedure you can prepare candied lemon peels.
Candied cedars
Ingredients: cedars
15°syrup
25° syrup ( as an alternative, only for cedars)
salt
Cut the cedars into two halves and get rid of the inside, that is of the juice and of the membranes. Prick them with a pin, cook them in plenty of salted water till they are quite soft. Strain them and dip them into cold water. Let them stay three days in cold water which is to be changed several times of the fruit will go away. Remove cedars from water, place them in a bowl and cover with 15° syrup. Put the bowl on the flame and let it become hot preventing the syrup from boiling. Take away from flame and let it cool. Add more sugar in order to make the syrup thicker and put it on the flame. This procedure is to be repeated four times. Now the syrup is to be substituted with a 25° syrup (measured with a syrup weighing machine). When the syrup is hot dip into it the cedars which have been taken away from the first syrup. The syrup will come to 35 degrees and a thin crust will appear on top of it.
Grapefruit Cocktail
Ingredients: 5 grapefruits
5 cherries in syrup
(Optional) one small spoon of sugar per cup
Using a small knife with serrated blade remove the skin from the grapefruits, remove all white membranes as well. Cut the pulp into slices. Squeeze what is left of the grapefruit and keep the juice. Soon the slices will swim in the juice. Accompany the cups with a sugar pot full of super fine sugar.
Limoncino Cream
Ingredients: 8organic lemons
½ liter 90° ethyl alcohol
1 kg sugar
0,8 litre long-life-double cream
3 small envelopes of vanillin in powder
Wash the lemons, and remove part of the skin with a sharp knife or with a potatoes peeling-knife.
Put the skin in a glass jar containing at least and with air tight closure, add half liter alcohol, close and let it soak for a week. In a big steel pot bring to boil the cream, the milk and the vanillin. Let it cool, add the sugar, and while stirring pour the alcohol filtering it through a strainer in order to get rid of the lemon-skin..
Filter again, even two more times. Wash some glass bottles and let them dry completely. Pour the cream into the bottle and store it in the refrigerator or in the freezer. Limoncello cream is to be drunk before the sell – by date given for the cream and the milk which have been used.
Lime and Lemon Fizz
Ingredients: 1 dl lemon juice ( possibly organic fruit )
0,5 dl lime juice
4 dl water
4 tablespoons of honey
Small ice-cubes
4 dl ginger-ale or tonic water
4 small lemon slices (optional )
Mix in a jug lemon juice, lime juice, water and honey.
With ice cubes and pour over the juice in equal parts. Pour the ginger ale and shake fast.
Trim as you like with small lemon slices.
Orange Shake
Ingredients: 4 juicy oranges (possibly organic fruit)
One lemon
One apple (not mealy)
4 small ice cubes
One small glass of vanilla liqueur
sugar
Squeeze the oranges and the lemon and pour the juice into the cup of the shaker. Add the jellow part of the orange skin (cut into very small pieces). Let it mix for two minutes at a gradually higher speed. The orange shake is ready to be served..
Lemon Shake
Ingredients: 4 juicy lemons (possibly organic)
One juicy orange
One tablespoon of sugar
One small glass of vanilla liqueur
One glass of fine minced ice.
Pour lemon juice, orange juice, sugar, liqueur and ice into the cup of the shake. Let it mix for two minutes at a gradually higher speed. Poor the soft drink into the glasses and add, as one please, mineral or natural water. Serve.
Orange jelly
Ingredients: 3 kg. Oranges (possibly organic)
Sugar, about 1Kg
A small stick of vanilla (optional)
Cut the oranges into two halves, squeeze the juice, filter through a thick strainer, measure the quantity of the juice and add 750 g sugar per liter. Pour the juice and the sugar in the pot, add the vanilla stick and cook on a slow flame while constantly stirring with a wooden spoon let the sugar melt. Skim carefully the mixture and stay by the pot because the jelly is very likely to boil over. Keep cooking until the boiling becomes slower: this means that the jelly is about being ready. Be very careful because, if the jelly cooks for a too long time, the sugar turns to caramel. Remove the vanilla stick. Pour the jelly in the jug, cover the jugs with a handkerchief and let them cool. Seal hermetically.
Tangerine Jelly
Ingredients: 1 Kg. Tangerine juice
1 Kg. sugar
The juice of two lemons
Mix completely and perfectly tangerine juice, lemon juice and sugar.
Let it cook until jelly thickens to the right point.
Grapefruit Jelly
Ingredients: ½ kg grapefruit juice
½ kg sugar
The juice of half lemon.
Squeeze the grapefruits, weigh the juice, add the same amount of sugar as the weight of the juice and let the sugar melt completely (cold). Add the lemon juice and put on mild flame. Let it cook until it turns to jelly.
Orange Ice Cream
Ingredients: 3 Oranges
Half lemon
150 sugar lumps
150 g cream
150 g milk
2 tablespoons of orange syrup
Wash and dry the oranges and the lemon and rub 10 sugar lumps on the skin until they have absorbed part of their essential oil. Squeeze the fruit and warm the juice, all the sugar and the flavoured sugar lumps in a small pot. Remove from the flame before it starts boiling and let cool. Mix cream, milk and syrup, stir and prepare the ice cream following the instructions given for each ice cream machine.
Lemon Ice Cream
Ingredients: 4 lemons
100 g sugar lumps
250 g whipped cream
Wash and dry lemons carefully ,rub sugar lumps on lemon skin so that the sugar absorbs the fragrance of the lemon. Cut the lemons and squeeze the juice in a small pot, add the sugar lumps and some spoon of water.
Put on the flame and let simmer for some minutes while stirring.
When the sugar is completely melted remove from flame and let cool. Amalgamate softly the syrup with the whipped cream and pour the mixture into the ice cream machine which will have to work for about half an hour.
Tangerine Ice Cream
Ingredients: 300 g fresh lemon juice
150 sugar
150 g cream
2tablespoons of liqueur Mandarinetto
Mix tangerine juice, sugar, cream and liqueur and shake with a whisk in order to whip the mixture. Prepare the ice cream following the instructions of the ice cream machine used.
Grapefruit Ice Cream
Ingredients: 200gr fresh grapefruit juice
50 g fresh orange juice
150 g sugar
200 g milk
A tablespoon of egg white
A little vanillin
Add softly , vanilla, sugar and whisked egg white to the juice. Mix and prepare the ice cream following the instructions given for every single machine.
Orange Granita
Ingredients: 300 g water
200 g orange juice
150 g sugar
Orange blossom water (optional )
Squeeze the oranges until you get 200 g juice. Mix juice and sugar and dilute with water. If it pleases you make the mixture fragrant using the blossom water. Prepare the granite following the given instructions.
Lemon Granita
Ingredients: 2 big juicy lemons
100 g sugar
½ litre water
Prepare a syrup boiling water and sugar for some minutes. Pour into a bowl and let cool. Add the lemon juice and some grated skin and amalgamate with care. Pour the mixture into the ice-tray which has been previously cooled, and let it stay 2-3 hours in the freezer until it is completely frozen. Remove it from ice tray, cut it into pieces and put it in the ice crusher. Serve.
Limoncino
Ingredients: 8 lemons
½ liter 90° ethyl alcohol
1 kg sugar
1 liter water
Wash lemons and remove the yellow part of the skin with a sharp knife..
Put the yellow skin in a glass jug containing at least liters with hermetic seal.
Add half liter alcohol and close the jug.
Let the skin stay in the alcohol for three weeks in a dark place away from source of heating and shake the jug every fourth day.
After three weeks put the water in a pot, add the sugar and let it melt on low flame.
Bring the solution of water and sugar to boil and stir until sugar is completely melted. Switch off the flame and let cool.
Pour into the jug containing the lemon skin and let it stay for 10 days.
Now filter the liqueur through a strainer and pour it into glass bottle which you have previously washed and dried.
Tangerine Liqueur
Ingredients: Tangerine skins
95° alcohol q.b (as much as you need, to taste)
600 g sugar
500 g water
Clean the tangerines using a piece of cloth; with a sharp knife cut the yellow part of the skin into thin slices; put the thin slices into a jug with a large opening and cover them with alcohol for liqueur. Close the jug hermetically and let the skin stay in the alcohol for 10 days. After 10 days bring water and sugar to boil for minutes and prepare the syrup. Skim the syrup while cooking. Let cool completely.
Filter twice the infusion of tangerine skins in alcohol. It is necessary to have about a glass of this infusion to be added to the syrup while stirring with a wooden spoon. This procedure has to be carried out very slowly until you obtain the right flavor and the right fragrance. Pour into bottle.
Bitter Orange Marmalade
Ingredients: 1,600 kg sugar every kilos of orange pulp
Pour abundant water in a pot and bring to boil until they are so soft that you can easily stick a toothpick into it. Remove from flame, dip them into a bowl with cold water and let them stay two days changing water twice or three times a day. Strain and wipe the oranges, cut them, remove seeds and white filaments, cut them into thin plates. Weigh the pulp, add sugar, put into a pot and let simmer. While the orange pulp simmers stir often until marmalade comes to the right consistency.
Orange Marmalade
Ingredients: 18oranges
2 lemons
sugar
2- 3tablespoons of rhum
Puncture oranges with a fork, dip them into abundant fresh water and let them stay there for three days, changing water twice a day .Cut the fruit into thin slices and remove the seeds, but do not peel it. Weigh it and cook it as much water as the half of its weight for ten minutes. After ten minutes add as much sugar or pectin as the weight of the fruit and the lemons with their peel, cut into thin blades and without the seeds. Stir continuously so that the marmalade does not stick to the bottom of the pot and cook until it comes to the right consistency. Remove from flame and let cool. Add liqueur and pot the marmalade.
Green Lemons Marmalade
Ingredienti: 18 green lemons
2 small oranges
sugar
water
Puncture uncut lemons with a fork, put them into a pot with abundant fresh water, let them stay there for three days changing water twice a day. Cut the lemons, remove seeds and cut lemons into very thin plates. Weigh lemons and put them into a pot with as much water as half of the weight of the lemons. Cook ten minutes and then add as much sugar as the weight of the lemon pulp. Stir often on low flame and cook until the marmalade comes to the right consistency.
Tangerine Marmalade
Ingredients: 1 Kg. Tangerine
11 dl. water
1 Kg. sugar
Peel the tangerines and remove all white filaments covering them. Cook the skins in boiling water for about 30 minutes. Strain and prepare syrup in the water you used to cook the peels: add sugar and let cook 8-10 minutes. After ten minutes sieve the skins; cut tangerines into small slices and remove seeds; add pulp thick.
Lemon Skin Marmalade
Ingredients: 25 lemons
sugar
Peel lemons (only the yellow part of the skin) and cook it in boiling water until it is rather soft. Drip and grind in a mortar. In the meantime you should have squeezed the lemon juice. Weigh it and add 150 g sugar and five spoons full of water every 150 g sugar. With these ingredients you will cook the syrup on mild flame. When big drops drip from dipper add the grinded skins and keep cooking until marmalade comes to the consistency you like. With the same procedure you can prepare a marmalade with oranges or citrons skins.
Oranges Sauce-Cream
Ingredients: 200 g. sugar
100 g butter
20 tablespoons of orange juice
25 g corn flour
25 tablespoons of hot water
3 tablespoons of lemon juice
Sieve corn flour and sugar and dilute them cold water. When it comes to a completely smooth mixture, add hot water, put on low flame and stir continuously with a wooden spoon. The mixture is to simmer softly.. Before removing from flame add fruit juices and butter and stir for a minute.
This sauce-cream is excellent, in particular when served with puddings or flans; it is rather thick with a strong fruit fragrance.
Orange Syrup
Ingredients: 3 kg oranges
2 kg sugar
2 hg honey
2eggs
2 lemons
One vanilla bar
Pour in a bowl the orange and lemon juice, cover the bowl with a napkin and let the juice stay in a warm place for 48 hours. Prepare the syrup. Put sugar in a pot (possibly earthenware) and add one litre water, two whiskey egg whites, half vanilla bar, stir well, put on low flame and let simmer. Bring to boil and gradually skim the syrup until it is clear and comes to 32° at the syrup weighing tool, add honey, stir well and remove from flame. Skim the surface of orange juice, weigh a kilo of juice, add it to syrup and stir well. Put on flame again, add the grated skin (only the yellow part of it) of 4 oranges (instead of grating it you might as well cut it into small pieces), bring it to boil so that syrup reaches again 32°. Remove from flame, filter it through special syrup strainers or through a double gauze or a piece of cloth and let cool.
Pour it into bottles which you shall not fill completely. Close the bottles hermetically, sterilize 30 minutes and let them cool in water.
nell'acqua.
Citron Syrup
Ingredients: 3 citrons
600 g powdered sugar
2 dl water
After peeling the citrons free them from cuticles and seeds. Cut into thin plates the skin of one and a half citron. Put into a terrine water and sliced skins, put on flame and, a sit comes to boiling, add powdered sugar. After few minutes remove skins with a dipper and add the sliced citron pulp. Let simmer until syrup builds the so called “pearl”. When it is cold pour it into a jar and close it hermetically.
Lemon Sorbet
Ingredients: The juice of 3 juicy lemons
100 g sugar
¼ fluid cream
Add sugar to lemon juice and let it melt by carefully stirring. Pour the mixture into an ice tray which you have previously chilled and put into a freezer. After one hour remove mixture from tray and shake it until it becomes frothy. Whip the cream in a cold terrine and add to the emulsified mixture. Blend with care and pour the mixture into the ice cream machine. Let the machine work until sorbet comes to the consistency you like.
Tangerine Sorbet
Ingredients: 300 g fresh tangerine juice
1 lemon
1orange
150 g sugar
1 prick vanillin
1 small spoon of egg white
Squeeze the lemons and mix lemon juice, tangerine juice, vanilla, sugar and the light whisked egg white. Stir and prepare the sorbet following the instructions of every single machine.
Grapefruit Sorbetto
Ingredients: 300 g fresh grapefruit juice
175 g sugar
150 g water
Two tablespoons of gin liqueur
Mix grapefruit juice, water, sugar and gin, stir and prepare the sorbet following the instructions of the machine used. |
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