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Shocked grandmother's recipe

Shocked grandmother's recipe


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Shocked grandmother's recipe ... has a perfect taste and is my childhood favorite drink ...

  • Shocked grandmother's recipe
  • 3 shock hands (weights)
  • 6-7 l apa
  • honey or sugar to taste
  • 2-3 sliced ​​lemons
  • juice from two lemons
  • vanilla (stick)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Shocked grandmother's recipe:

Shocked grandmother's recipe

Wash the shock flowers, put them in the shock bowl (or jar), put sliced ​​lemons, sugar, around 5-600 gr (or honey to taste).

Add the lemon juice, then the vanilla bean. Stir gently to melt the sugar (honey). It is left to soak for two or three days and it is served with great pleasure ... delicious ...


Shocked grandmother's recipe. That's how you make the most delicious shock

Shocked Grandma's recipe & hellip Do you remember it? With its intoxicating scent and sweet and sour taste? We are convinced that YES! But how is it done? Eh, here you may have doubts. We rummaged and found: shocked grandmother's recipe. That's how we were all pampered in our childhood. Let's pamper our children, in turn!

Moreover, shock is an excellent remedy for respiratory diseases, bronchitis, colds, viruses, allergies, kidney and urinary diseases. In addition, shock fights mental blockages, because it has euphoric effects, relaxes the body and is an excellent remedy for introverted and emotional people.

Grandma's recipe # 1
Ingredients shocked grandmother's recipe

5 l of plain mineral water
4 scented lemons
5- shock flowers (to be fresh)
4-5 tablespoons natural honey
Preparation shocked grandmother's recipe

We use a glass jar (ideally) or a plastic can.
Pour 3 l of water and put 4-5 tablespoons of honey. Mix well, well, to melt the honey.
We wash the lemons very well, we squeeze them. We pour the obtained juice over the water from the can. Stir again. We put the lemon peels in the can. Wash the shock flowers lightly so that they do not shake and put them in the can. Stir again and put the bottle on the balcony. Be careful not to screw the plug, just put it to keep the mouth of the can covered. After 1 day -2, take out and strain the shock into bottles (I had glass) and put them in the fridge!


Grandma's recipe # 1

Ingredients shocked grandmother's recipe

  • 5 l of plain mineral water
    4 scented lemons
    5- shock flowers (to be fresh)
    4-5 tablespoons natural honey

Preparation shocked grandmother's recipe

We use a glass jar (ideally) or a plastic can.
Pour 3 l of water and put 4-5 tablespoons of honey. Mix well, well, to melt the honey.
We wash the lemons very well, we squeeze them. We pour the obtained juice over the water from the can. Stir again. We put the lemon peels in the can.
Wash the shock flowers lightly so that they do not shake and put them in the can. Stir again and put the bottle on the balcony. Be careful not to screw the plug, just put it to keep the mouth of the can covered.
After 1 day -2, take out and strain the shock into bottles (I had glass) and put them in the fridge!


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, place the shock flowers, the 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.

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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.

If you like our articles and want to be with us on Facebook, we expect you to join the community with a Like:


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, place the shock flowers, the 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.

If you like our articles and want to be with us on Facebook, we expect you to join the community with a Like:


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, place the shock flowers, the 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 sugar to boil. 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.

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Shocked, Grandma's recipe. The secret to getting the famous soft drink

Shock flowers are recommended as a therapy to combat many diseases: digestive, respiratory, dermatological, ocular, rheumatic, cardiac or nutritional. In addition, the shock reminds many of the summer holidays spent with grandparents!

For the taste of childhood shock, according to housewives, you need:

- 5-7 grams of yeast or a tablespoon of rice grains

  • How to prepare it

Caramelize 4-6 tablespoons of sugar to give a special flavor. When it melts and begins to take on a copper color, quench it with water.

Put all the ingredients listed above in a jar, mix and cover the bowl. Allow the mixture to ferment for at least four days and stir twice a day to melt the sugar.

You can tell if the shock can be served when it has the already famous perfume. Be careful, if you leave it too much to ferment, it can become alcoholic.


Shocked Grandma's recipe # 2

Ingredients shocked grandmother's recipe

  • 10 large shock flowers
  • 350 g sugar
  • juice from two lemons
  • peel of a lemon
  • 5 l of plain water
  • half sachet of yeast (optional)

Preparation shocked grandmother's recipe

Put half a liter of water in a saucepan with the sugar, put it on low heat and keep it until the sugar dissolves. Caution: It should NOT be boiled! Leave to cool. Meanwhile, wash the shock flowers, scrape the lemon and squeeze the other two.

Place the shock flowers in a jar, add the peel and lemon juice. The added yeast speeds up the fermentation process. Pour the cooled syrup on top, then mix thoroughly to homogenize the ingredients. Cover the jar with a plate or foil and leave it in the sun. Stir twice a day, and after 3-4 days remove, strain and keep cool. It is preferable to consume it as soon as possible, because it can spoil, having no preservative.

In the adult version, you can combine socata with unfruitful sparkling wine!


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 sugar to boil. 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.

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How is it shocked?

The shock recipe you can try will remind you of the taste of childhood, it is excellent due to its natural flavors. To get a tasty shock you will need 10-12 shock flowers, and if you want more flowers, you can add a few more, so that the shock comes out more focused.

You will need 1 kg of sugar, which you can replace with honey. Another thing you will need will be 2-3 large lemons and 8 liters of cold water, as well as a 10 liter jar.

You may also be interested in: Shock Tea Unknown Benefits



Comments:

  1. Aconteus

    Please, in more detail

  2. Ealdian

    like a pancake tin, such will wear out to death

  3. Cuartio

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  4. Fenrikree

    I join. I agree with everything above per said.

  5. Marchland

    It's a pity that I can't speak now - I'm forced to go away. I will be set free - I will definitely give my opinion on this matter.



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