Blost (shelf blossom)

Ingredients for Blost (shelf blossom)

Instructions for Blost (shelf blossom)

To prepare the Blost (shelf blossom) recipe, please follow these instructions:

The coarse stems are cut off the shades and the shelf blossoms are laid at the bottom of a suitable vessel. The lemons are washed and cut into slices and then distributed on top of the flowers. Then flowers and lemons are covered with sugar (all 9 kg) and the tartar spread evenly. Finally pour the boiling water into the tub and stir well. The tub is covered to keep the drink clean.

Approximately 2 times a day, stir in the tub.

After approx. 5 days, flowers and lemons are said and the juice is filtered through a cloth (dishcloth or similar). Then pour the juice into bottles or pans and add the atamon.

Enjoyed ice cold, and after having got a sweat on the forehead ;-).

tips:
Notes: - Mix ratio is approx. 1/8, and the juice can last for up to a year. - Remember to clean the jar and storage thoroughly before production, as the juice or may be poor.