Drinks made from fruits and berries, rich in vitamins and microelements, are necessary for our body at any time of the year. The spring-summer period, as well as autumn, are good because we can use fresh fruits and berries, that is, enjoy to the full all their nutritional reserves.
But even in late autumn, winter or early spring, we can prepare all kinds of teas, jelly, compotes, using berries or fruits from jam, canned, frozen or even dried fruits.
Fruit and berry drinks - cocktails, mousses, lemonades - are a wonderful dessert and an original addition to dishes for a festive and formal table.
On, for example, the birthday of your beloved child, you can prepare cocktails, the recipes for which are given below. Both your child and his little friends will be happy to taste these drinks and appreciate your culinary skills. And if the child himself takes part in preparing the drinks, they will seem much tastier to the children.
This does not mean at all that the cocktails below are intended only for children. Nothing like this! What adult wouldn't enjoy a glass of cool cocktail? Moreover, they are prepared on the basis of ice cream.
Banana cocktail
For 4 servings you will need 200-400 g of ice cream, 200 g of milk, 1 banana.
Pre-mash the banana until smooth. Let the ice cream melt a little and beat in a blender or mixer until thick foam. Pour in the milk and beat again. Add banana and beat a little more. Pour into glasses and drink better through a straw.
Cocktail with fruit juice
For 1 serving, take 200 g of any juice (preferably grape or apple) and 50 g of ice cream.
Pour the juice into a glass and add. Without stirring, drink through a straw.
Cocktail “Dessert”
For 1 serving of cocktail you will need 100 ml of red currant juice, 1 tbsp. spoon of raspberry syrup, 20 g of ice cream, 1/2 cup of sparkling water.
Pour red currant juice into glasses. Add raspberry syrup, sparkling water, without stirring, and place a scoop of ice cream on top.
Cocktail "Leningradsky"
For 1 serving, take 50 g of chocolate ice cream, 160 ml of pasteurized milk, 1 teaspoon of cocoa powder, compote pear.
After removing the core, chop the pear well, pour in the milk, add ice cream mixed with cocoa powder and beat in a blender or mixer for 30-40 seconds. Serve in a glass with a straw.
Cranberry cocktail
You will need 100 g of milk or milk-fruit ice cream, 40 ml of cranberry syrup, 100 ml of pasteurized milk, berries, fruits, nuts, whipped cream for decoration.
Beat the ice cream, cranberry syrup and cold milk well with a mixer. Pour the cocktail into glasses, garnish with berries, fruit slices, nuts, and whipped cream.
African style lemonade
You will need 100 g of vanilla ice cream, 30 ml of raspberry syrup, 50 ml of grapefruit juice, 30 ml of whipped cream, 100 ml of soda water, ice.
In a tall glass, mix grapefruit juice with raspberry syrup and crushed ice, then add vanilla ice cream, carefully add chilled soda water, and top with whipped cream. Serve on a tray with a spoon.
And now a few recipes that do not include ice cream. Their advantage also lies in the fact that they are good for both children and adults.
Cocktail "Bakhcha"
(this smoothie is more like a good tasty yogurt)
Squeeze juice (150 ml) from watermelon and mix it with 200 ml of kefir. Add 100 ml of pineapple juice and mix everything thoroughly. Place small pieces of watermelon at the bottom of the glasses and pour in the cocktail.
Before serving, thread pineapple pieces onto skewers and dip them into the cocktail. Serve chilled.
Dessert cocktail “Strawberry Crystal”
You will need 1 liter of cream, 300 g of frozen strawberries, 60 g of sugar.
Cool the cream well, put frozen berries in a glass (they must be slightly defrosted before use), sprinkle with sugar and pour in cream. Serve in steamed glasses with spoons.
Festive chocolate cocktail
Prepare 2 dates, 1 tbsp. spoon of berry juice, 1/4 teaspoon of ground cinnamon, 1/2 teaspoon of cocoa powder, 200 ml of milk.
Place pitted dates in a mixer bowl, add juice, cinnamon, cocoa powder and 100 ml milk. Grind into puree. Heat 100 ml of milk and mix with puree. Stir, pour into a glass and sprinkle with grated chocolate.
Apricot cocktail
You will need 0.75 liters of milk, 250 g of fresh apricots, 50 g of sugar, 4 tbsp. spoons of crushed ice.
Place chopped apricots on ice, add sugar, add milk and mix everything in a mixer for 2 minutes. Pour into glasses and serve with a straw.
Drink "Milky Way"
Take 100 g of creamy ice cream, 30 ml of sweet jelly from, 3 tbsp. spoons of white and red currants, 100 ml of sparkling water, ice.
Fill glasses or tall glasses halfway with crushed ice, then add jelly, ice cream and sparkling water. Top with white and red currants and serve with a straw and spoon.
Apple jelly
For 500 g of apples you will need 3/4 cup of sugar, 1/2 tbsp. spoons of potato flour.
Cut the well-washed apples into thin slices, put them in a saucepan, add 2 cups of water and cook. When the apples are boiled, place them on a sieve placed on the pan, wipe the resulting puree and mix with the broth. Then add sugar, boil and brew with diluted potato flour.
Iced tea with fruit or berry juice
Brew strong tea, pour through a strainer into a porcelain bowl, add sugar to taste and cool. Then add 2 tbsp to each glass. spoons of grape, cherry or currant juice and pour into glasses or cups in which pieces of ice are placed, adding a slice of lemon.
Blueberry drink
You will need 2 cups of blueberries, 0.5 cups of sugar, 1 liter of water, zest of ½ lemon, a pinch of cinnamon.
Add sugar, lemon zest and cinnamon to the water. Bring to a boil. Add blueberries and cook for 5 minutes. Strain, rubbing the berries. Serve the drink chilled and garnish with whipped cream.
Lemon mousse
For 1 lemon, take 15 g of gelatin, 3/4 cup of sugar, 2 cups of water.
Pour 2 cups of water into a saucepan, add sugar, stir and boil. Put the zest cut from the lemon and gelatin, previously soaked and squeezed, into the hot syrup. Stirring all the time with a spoon, bring the syrup to a boil again and pour in lemon juice. Pour the resulting mixture into a saucepan, place it in cold water or on ice, and whisk with a metal whisk until a homogeneous foamy mass is obtained. When the mass begins to thicken, stop whipping, quickly pour the mousse into molds and cool.
You can serve lemon mousse separately in a gravy boat with berry syrup (for children and non-drinkers) or red wine sauce.
But these, of course, cannot be given to children. They are intended for adults only. Although, if you prepare them without alcohol, you can safely offer them to little guests.
Cocktail “Kiss of Venus”
You will need 2 cups of chocolate milk, 1 cup of vanilla ice cream, 6 tbsp. spoons of Amaretto liqueur, 1 peeled banana.
Mix all ingredients in a blender or beat with a mixer until smooth. Then pour into tall glasses and serve with ice.
Space sherbet with champagne
You will need 400 g of sugar, fresh juice of 4 lemons, 1 bottle of dry champagne (0.8 liters), 0.5 liters of water.
Boil 0.5 liters of water with sugar until completely dissolved and another 5 minutes with systematic stirring in an enamel bowl. Stirring occasionally, let the syrup cool completely and mix with lemon juice. Pour in the bottle, mix slowly and carefully, place in a tightly sealed container on the top shelf in the refrigerator to cool well (or better yet, in ice water). Pour the liquid into an electric ice cream maker, put it in the freezer and beat the sorbet until it reaches the consistency of cream.
If you don’t have an electric ice cream maker, let the sorbet freeze in the freezer in a tightly sealed container at a temperature no higher than 15 degrees. To keep the sherbet soft and tender, you need to beat it briefly with a mixer twice or three times (depending on the temperature in the freezer), with an interval of 60 minutes, and then freeze it again for 60 minutes. After the last beating, freeze for at least 1 hour. You can make the sorbet the day before and store it in the freezer in a tightly sealed container, just like regular ice cream.
About 1 hour before serving, move the sorbet from the freezer to the refrigerator. Divide the sorbet into transparent glasses pre-chilled in the refrigerator with an ice cream spoon (or a table spoon, a dessert spoon) and decorate the top to taste with chilled fruit from compote or pieces of fresh fruit, grated nuts, small whole nuts, pre-cooled syrup, grated chocolate, pieces of marmalade, etc. .d.
Note #1
Instead of champagne, to prepare sherbet, you can use white wine, including fortified wine (in this case, when preparing the syrup, you can add a little grated nutmeg or other spices to taste) or fresh fruit juice (this sherbet is also suitable for children). Add cognac, rum or liqueur to the fruit juice to taste (for children - 1 teaspoon). Wine or fruit sorbet can be flavored with grated fruit or grated citrus zest, which are added after mixing the syrup with the wine or juice.
Note #2
Sherbet will be much more tender and fluffy if you first soak gelatin in a small part of water for 1 hour in the amount required for preparing 800-1000 ml of jelly (look at the gelatin packaging), add it to the syrup immediately after boiling and stir until completely dissolved while stirring. But adding gelatin, depending on its quality, can slightly change the taste of sorbet. Try it with and without gelatin. In general, when preparing various dishes, try to experiment more - this will allow you to significantly diversify your home table.
Almost every person at any age wants to look young and beautiful. But this requires a lot of effort. One of the most important components of health and youth is proper nutrition. It plays a big role in a person’s life. But in order to achieve maximum effect, you need not only to eat right, but also to drink fruit drinks. They contain a lot of vitamins. Perhaps no food can achieve the same effect that fruit drinks can achieve.
Juices
Every child, and adults too, loves to drink juices. Fruit drinks are very healthy, so parents often teach their children to drink them from a very young age. But are the juices sold in the store healthy?
A small number of people think about this question, the rest mindlessly go and buy the most expensive and, in their opinion, high-quality juice. It is not right. In those juices that are sold in stores, only one name remains. They are actually nectars. They contain a very large number of food additives and dyes that are harmful to the human body. Therefore, the best option would be to prepare the juice at home.
Method for preparing fruit drink
There are many different delicious and healthy drink recipes. They are all prepared according to one similar principle, regardless of the components, but some elements sometimes require special processing.
First you need to take a glass and the fruit itself. They need to be finely chopped, but so that all the juice does not flow out of them. Next, all the chopped fruits should be placed in a cup and thoroughly beaten with a mixer or crushed in a blender until this mixture becomes homogeneous.
There are various models of blenders with a ready-made plastic fruit bowl. All you have to do is cut and pour them in, and in a few minutes the drink will be ready.
Very tasty and healthy fruit drinks are made from a mixture of strawberries, lingonberries, banana and mint. They don't have to be fresh - you can also use frozen products to make juice.
Fruit and berry drinks
Berries are also very healthy and tasty. They can be included in a fruit drink because they are also high in vitamins.
To prepare a fruit and berry drink, you don’t need anything extra - just fruits, berries and a blender.
The principle of operation is still simple: you just need to finely chop the fruits and berries and grind them in the device. You can beat the mixture with a mixer. If you don’t have an electric appliance in the kitchen, you can use a regular fork and try to chop and beat the fruits and berries with it, but this will take much longer. Large and hard fruits (for example, apples) can be grated.
Drinks made from fruits and vegetables
Mixing fruits and vegetables in one smoothie is quite common. Such drinks are popular among raw foodists and vegetarians. They use them to maintain health and also to replenish the necessary supply of nutrients.
All fruit drinks with added vegetables are very simple to prepare. Here is the recipe for one of them.
To prepare such a drink from vegetables and fruits, you need to take an apple, lemon and cucumber. It may seem that the cucumber is superfluous here, but it is not. It’s not for nothing that women use these vegetables to rejuvenate their facial skin!
To prepare the cocktail you need the juice of one large lemon, one apple and two cucumbers. The main thing is not to overdo it. All these components need to be mixed in a blender. This drink promotes weight loss and also strengthens the immune system to various colds.
Juices and fruit drinks are an integral part of the diet of all people who care about their health. Juices are great!
Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, anise releases its essential oils into the drink. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Thanks to its unique aroma, it was used in baking and, of course, in the production of vodka.
Arak
English arak or araq
A alcoholic drink, strength from 30 to 60 vol. widespread in the East, Central Asia, Europe, India, the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for beneficial use of grape products. Nowadays, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.
Armagnac
fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in taste and appearance it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of Cognac. The only differences are in the distillation process.
Balm
Greek balsamon- medicinal product
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for medicinal and preventive purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.
Benedictine
fr. Benedictine- blessed
And an alcoholic drink based on a collection of about 27 types of herbs, honey and locally produced cognac, with a strength of 40-45 vol., belonging to the class of liqueurs. This drink first appeared in 1510 in France at the monastery of St. Benedict in the Abbey of Fecamp. The created drink included about 75 types of herbs. However, the original recipe for Benedictine has been lost. The drink was revived with some improvements in 1863.
Brandy
It’s difficult to put into words “ brandy» a specific drink, rather it is a method of its production. We can say that brandy is concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of wine distillation.
Bourbon
English Bourbon
The original American alcoholic drink is a type of whiskey, but is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. This drink first appeared in the late 18th – early 19th centuries. in the small town of Paris, Kentucky. The drink was named after the region of the same name in the Bourbon state, in which the founding city is located. During the Civil War, bourbon was issued to soldiers as an antiseptic for washing wounds.
Vermouth
German wermuth- wormwood
An alcoholic drink flavored with herbs, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. The recipe for making vermouth was first mentioned in sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, exclusively white wines were used as the basis of the drink, but now any wine is used.
Wine
lat. Vinum
An alcoholic drink created through the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. When making fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.
Whiskey
Celt. uisge baugh– water of life
A strong alcoholic drink (40-60 vol) obtained by distilling malted grains of wheat, barley and rye. It is not possible to determine exactly where the drink originated. The dispute is between two countries – Ireland and Scotland. However, the first mentions were preserved in Scottish documents from 1494. These are records of the monks who first produced the drink. From the moment of its appearance until the 17th century. Whiskey was produced on a national scale by virtually every farmer, jeopardizing the production of sufficient bread for the population.
Cherry liqueur
eng. cherry liqueur
An alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. The liqueur was made from one variety of black cherries - morel. However, now almost all varieties are used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.
Still water
A liquid that is odorless and tasteless in small volumes and colorless under normal environmental conditions. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and functioning of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes occur.
Carbonated water
This is natural mineral or drinking non-carbonated water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out using special industrial equipment. There are three types of sparkling water based on the level of carbon dioxide saturation.
Vodka
An alcoholic drink that is colorless and has a characteristic alcoholic odor. This is the most common drink in the world. In most countries, vodka is used as a neutral alcohol to create cocktails; in Slavic countries and post-Soviet countries it is consumed as an independent drink. The strength in different countries can vary from 32 to 56 vol., it all depends on the government documents regulating the production of vodka.
Mulled wine
German glühender Wein– hot, flaming wine
This is a very tasty alcoholic hot drink, the basis of which is red wine, heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.
Gogol-mogol
English hoog-mug– mishmash
A soft drink based on raw chicken eggs and sugar. Belongs to the dessert class. There are several legends from different countries where eggnog originated. So in Germany, the creation of eggnog is attributed to confectioner Manfred Kekenbauer. In Poland - to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a scrambled raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.
Grappa
Italian Grappa– grape pomace
An alcoholic drink produced by distilling grape pomace. It belongs to the class of brandy and has a strength of 40-50 vol. In accordance with the international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. This decree also strictly regulates the quality of the drink and the standards for its production.
Grog
English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a truly sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water due to the excessive passion for it by sailors.
Gin
A English alcoholic drink originally from the Netherlands. Gin production began in the mid-17th century. in the Netherlands, and after the “Glorious Revolution” it spread to England. Over time, the process of making gin has remained virtually unchanged. Its main component is wheat alcohol, which, through the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.
Julep
Arab. julab- pink water
A chilled cocktail whose main ingredient is fresh mint. The following components are used in its preparation: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, mixtures and tinctures in it.
Calvados
fr. Calvados
An alcoholic drink based on pear or apple cider, produced in the French province of Basse-Normandie. The drink belongs to the brandy class and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of total Calvados production), Orne, Manche, Er, Sarthe and Mayenne can be called Calvados.
Cocoa
lat. theobroma cacao- food of the gods
A tonic and aromatic non-alcoholic drink based on milk or water, cocoa powder and sugar. The ancient Aztec tribes began to use cocoa powder for the first time (about 3000 years ago). Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, and hot pepper, vanilla and other spices were added.
Cachasa
port. cachaca
An alcoholic drink made by distilling sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaça is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun of the commercial name of the drink in Brazil. Thus, in the state of Rio Grandido, cachaca is included in the food basket of citizens.
Kvass
A low-alcohol drink produced by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Kvass is traditionally made by Slavic peoples. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine it is also considered an independent drink.
Kefir
from tour kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: rods, streptococci, yeast, acetic bacteria and about 16 other species. Their number must be at least 107 per liter. The drink has a white color, uniform texture, sour milk smell and a small proportion of carbon dioxide. Kefir is most widespread among residents of Slavic countries and the Middle East.
Kissel
A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvar, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain starter. The jelly contains sugar as a sweetener.
Cobbler
English cobbler- tavern owner, brewer
A cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first prepared in America in 1809. It was made by a tavern owner as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.
Cocktail
English cock's tail– rooster tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic drinks. The volume of one serving of cocktail does not exceed 150 ml. Also, the cocktail recipe clearly states the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of a new type of it.
Cola
lat. cola
A tonic sweet carbonated drink that contains caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in 200 ml portions. in pharmacies as a remedy for “nervous disorders”. After some time, the drink began to be carbonated and sold in vending machines.
Compote
fr. compote- make up, mix
A dessert non-alcoholic drink made from one type or a mixture of fruits and berries based on water and sugar. Compote is prepared from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.
Cognac
fr. cognac
An alcoholic drink produced in the city of the same name, Cognac (France). It is produced from a special type of grape using special technology. Cognac is made from white grape varieties. The main share of them is the variety uni blanc. Full ripening of the grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.
Coffee
Arab. qahwa- stimulating drink
A tonic non-alcoholic drink made from roasted coffee beans. Coffee is a heat-loving plant, so it is grown on high mountain plantations. Two varieties of coffee trees are used to produce coffee: Arabica and Robusta. In terms of consumer properties, Arabica is less strong, but more aromatic, Robusta is the opposite. Therefore, a mixture of these two varieties in different proportions is often sold. The history of coffee is shrouded in a huge number of legends.
Kruschon
fr. cruchon- jug
A refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a mixture of wines. To enrich the drink with carbon dioxide bubbles, champagne or carbonated mineral water is usually added to the cup. Due to the slight similarity in the preparation scheme, the cruchon can be said to be “the brother of punch” and “a distant relative of the cocktail.” Before serving, the drink must be cooled to a temperature of 8-10°C and a small amount of ice is added.
Kumis
Turks. ҡымыҙ- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white in color with a slight foam on the surface. Kumis, made from various types of starters, may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.
Liquor
lat. leagueface– dissolve
C sweet alcoholic drink infused with fruits, berries and herbs and spices. Its strength ranges from 16 to 50 vol. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in the city of Fécamp. Many monks and distillers tried to repeat or improve this liqueur. As a result, new, no less tasty, types were obtained.
Lemonade
fr. lemonade– limonized
A refreshing non-alcoholic drink made from lemon juice, sugar and water. It has a light yellow color, lemon aroma and a refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake by the court cupbearer. Inadvertently, instead of wine, he scooped lemon juice into the monarch’s glass; in order to somehow correct this rash act, he added water and sugar to the glass.
Mead
An alcoholic drink with a strength of 5-16 vol., made from honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations in Russia, dating back to the 7th-6th centuries. BC, they find evidence of the production of a honey-based drink by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Rus'.
Martini
Italian Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouths.
Milk
A fluid produced by the mammary glands of humans and mammals. It contains a large number of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and microelements. The color of milk can vary from white to yellow-blue. It depends on its fat content. Due to the lactose content, it has a slightly sweet taste. Milk includes more than 100 useful components, of which about 20 balanced and fatty amino acids, lactose, and minerals.
Morse
Art. rus. mursa– water with honey
A soft drink, usually non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional aroma, you can add citrus fruit zest, spices (cinnamon, cloves, coriander) and tinctures of medicinal herbs (St. John's wort, sage, mint, lemon balm and others) to the fruit drink.
Punch
Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruits and juice. Among the alcoholic drinks used in the preparation of punch are rum, wine, grappa, brandy, arrack, claret, alcohol and vodka. Traditionally, the drink is prepared in large containers (punch bowls) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Plantation Punch.
Beer
An alcoholic drink prepared by fermenting malt wort with yeast and hops. Barley is most often used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular alcoholic beverage and ranks third in the world in the overall list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw ingredients used and cooking traditions in different countries.
Pisco
from Indian dialect pisco- flying bird
An alcoholic drink made from muscat grape varieties. Pisco belongs to the brandy class and is the national Peruvian and Chilean drink. The strength of the drink is 35-50 vol.
Rum
English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.
Sake
The national low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, and herbs. The color of the drink is usually transparent, but color changes towards amber, yellow, green and lemon shades are allowed. The strength of the drink varies from 14.5 to 20 vol.
Moonshine
An alcoholic drink that is produced on homemade equipment from mash of alcohol-containing products. The raw materials used for production are sugar, potatoes, grain, berries, fruits, sugar beets and others. The choice of raw materials depends on the location and financial availability. The quality of the drink largely depends on the quality of the raw materials. The strength of the drink can range from 30-40 vol. and higher. In most countries, the production and sale of moonshine is punishable by law.
Berries provide extensive opportunities for culinary experiments - in particular, they can be used to prepare a wide range of alcoholic and non-alcoholic drinks. In addition to fresh fruits, frozen fruits are used, which avoids being tied to the warm summer season.
Berry fruit drinks
Berry compotes and jelly
Compotes and jelly are prepared using fresh and frozen berries (fruits) and sugar syrup. Drinks are also brewed from dry berries. To maximize the preservation of nutrients and to avoid fruits losing their shape, heat treatment is kept to a minimum (tender berries - grapes, strawberries, raspberries, etc., are simply poured with boiling syrup and allowed to brew). Compotes are consumed chilled or canned, jelly is used both as a drink and as a dessert (or an addition to it) - they are thickened with starch to the desired consistency. A beautiful compote (jelly) is obtained using richly colored berries (cherries, currants, raspberries).
Compote has practically no contraindications, since the content of organic acids in it is very moderate (for diabetes mellitus, sweeteners are used instead of sugar). The same applies to jelly (this drink is especially useful for stomach problems, since it envelops the walls with a film). Additional beneficial properties are determined by the characteristics of the ingredients included in the composition (cranberry improves immunity, raspberries are beneficial for colds, currants are useful for anemia, etc.). A drink made from frozen berries contains fewer nutrients, but it also deserves attention. You will find recipes for drinks made from berries.
Kvass from berries
In addition to bread kvass, they also prepare. The process is not too complicated - mashed berries (lingonberries, blackberries, raspberries, currants) are mixed with sugar syrup (100 g sugar / 1 liter of water), first left under gauze for a day, then filtered, bottled, a few raisins are added, and sealed with a cork. , tied with twine, sent to the basement for a couple of weeks. The drink, created on the basis of berries, has an original taste (not only gin is made from them). Kvass is useful for people with digestive problems. Due to the lack of heat treatment, it is rich in useful elements (serves as a source of vitamins). Kvass is very refreshing. It is contraindicated in cases of exacerbation of chronic gastrointestinal diseases, as well as in diabetes mellitus.
Berry cocktails
Berry ones (not to be confused with smoothies) are prepared on the basis of milk, ice cream and syrup. The fruits are added whole or crushed. This tasty drink provides an energy boost and is a favorite among children. You should not abuse it if you are prone to obesity and diabetes (due to the presence of sugar).
Hot berry drinks
In addition to the cold drinks listed above, teas are also prepared from berries (teas based on juice, fruit drinks, jam and puree from raspberries, cranberries, currants, cherries and other berries). You can also prepare a drink from wild berries and berries. Hot drinks actually have no contraindications, with the exception of individual intolerance.
You can cook from berries:
Wine with a strength of 9...16% or 16-22% (traditionally grapes are used, less often other berries are used - blackberries, pomegranates, cherries, blueberries, gooseberries, raspberries, cherry plums, currants, strawberries);
- a drink, the strength of which can be any (from 15% to 45-70%), the sugar content varies between 25-60% (any berries are used, as well as aromatic herbs and spices);
— the drink is prepared by infusing berries (cherries, raspberries, strawberries, currants, cranberries, etc.) in alcohol, the alcohol/sugar content is usually in the range of 20-60%/18-30%, preparation time is 2-6 weeks;
liqueurs are also made on the basis of an alcoholic drink and berries, but their strength is lower than that of tinctures (on average 20%), and the sugar content is higher (28-40%), they are prepared for a month or more.
Alcoholic drinks should be consumed in moderation; they are contraindicated for pregnant women, nursing mothers, and persons under 18 years of age. Drivers should not use them. Sugary drinks are contraindicated for diabetes. You can find recipes for alcoholic drinks made from berries here.
Berries give us rich possibilities for preparing cold and hot, thick and thin drinks. They all have their own unique taste.
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Want to taste summer? Prepare a fruit drink using simple recipes with available ingredients. How to make fruit drinks watch and read further.
How to make fruit drinks?
Recipe: Lingonberry drink with honey
Ingredients:
- 150 gr. lingonberries
- 120 gr. honey
- 1 liter of water
Cooking method:
- Wash the lingonberries, place them in a bowl and mash them into a puree with a wooden pestle.
- Squeeze the juice from the resulting puree.
- Pour hot water over the berry pomace and boil for 5-7 minutes.
- Strain the broth.
- Add lingonberry juice and liquid honey to the broth.
- Keep the drink in the refrigerator for 2 days. The drink can be heated before serving.
Recipe Blackberry drink
Ingredients:
- 100 gr. blackberries
- 50 gr. Sahara
- 300 ml water
- 2 tbsp. l. lemon juice
- 1.5 tbsp. l. honey
- lemon slice for garnish
Cooking method:
- Grind blackberries with sugar and boil until dissolved over low heat.
- Pour water and lemon juice into the blackberry jam.
- Bring the drink to a boil, strain and combine with honey.
- Serve the drink with a slice of lemon.
Recipe Orange drink
Ingredients:
- 1.5 liters of water
- zest of 3 oranges
- 1 kg sugar
- 0.5 tsp. citric acid or 3 tsp. lemon juice
- sparkling water - to taste
Cooking method:
- Finely chop the orange zest and pour boiling water over it.
- Leave the zest in water for a day.
- Then remove the zest from the water and pass through a meat grinder.
- Pour the resulting puree with the same water and leave for another day.
- Strain the finished infusion through cheesecloth.
- Pour sugar into the drink and put on fire.
- Bring the drink to a boil and keep it on the fire for a while.
- Pour the drink into a jug and cool.
- Add citric acid or lemon juice to the cooled drink.
- Dilute the drink with sparkling water to taste.
Citro's recipe
Ingredients:
- 5 pieces. lemons
- lemon zest
- 0.5 tbsp. Sahara
- 700 ml water
Method of preparation:
- Grate the lemon zest directly into an enamel pan.
- Squeeze the juice of 4 lemons into the zest, add sugar and pour in water.
- Place the pan on the fire, bring to a boil, reduce heat and simmer for about 10 minutes.
- Cool the drink and strain 2-3 times.
- Cut the remaining lemon into thin slices.
- Place lemon slices into a jug and pour cooled soda. You can add ice to the drink.
Video recipe "Fruit cocktail"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
