Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 16

MAKES 800 ML OF CONCENTRATE

Free of:	W	G	Ma	E	Mi	L	So	C+P
•	•	•	•	•	•	•	•

Nutritional analysis per portion (± 50 ml concentrate):
390 kJ	21,6 g CHO	0,3 g protein	0,0 g fat
0,0 g MUFA	0,0 g PUFA	0,0 g SF	1,0 g fibre

500 ml freshly squeezed naartjie juice

300 g sugar

1.Place the naartjie juice and sugar in a saucepan and heat over a low temperature until the sugar has melted. Heat the syrup to boiling point, but don’t allow to boil further. Remove the naartjie syrup from the heat.

2.Pour the hot syrup into sterilised glass bottles, seal and allow to cool. Store the naartjie syrup in the fridge.

3.To make a naartjie drink, mix 50 ml concentrate with 150 ml ice-cold water.

Will it keep?

The concentrate can be kept refrigerated for up to 2 months.

SUGGESTIONS AND VARIATIONS•Orange syrup: Replace the naartjie juice with orange juice.•Grapefruit syrup: Replace the naartjie juice with grapefruit juice. If necessary, add 100 g more sugar.