Свекольный сироп — очень востребованный продукт. С ним варят повидло, джем, варенье, выпекают пряники, печенье и т.д.
Получают его так. Свеклу моют, очищают от кожуры, ополаскивают водой. Крупные корнеплоды режут на 2-4 части и варят в небольшом объеме воды, а еще лучше — на пару, в течение 3-3,5 часа. Затем их измельчают ножом, отжимают сок и смешивают с остатками сока при варке в кастрюле.
Смесь фильтруют через марлю и, помешивая, уваривают в 5-6 раз. Такой сироп, как варенье, хорошо хранится при комнатной температуре. Если свекольный сироп предполагается хранить длительно, перед его увариванием добавляют лимонную кислоту (1 г на 1 л сока) или сок лимона. Такой сироп не засахаривается и имеет своеобразный приятный вкус.
Источник: supersadovod.ru
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