Tag: juice

Cranberry juice: all the benefits and recipes for using it in the kitchen – Italian Cuisine

Cranberry juice: all the benefits and recipes for using it in the kitchen

A beneficial drink as are the small fruits from which it is obtained. Here are the properties of cranberry juice to be used also in delicious recipes

It is not always possible to find i when shopping blueberries, Especially if it's not the right season. To enjoy the countless property of these fruits all year round, however, there is blueberry juice. Perfect for breakfast, for a snack, for post-workout, it is refreshing, delicious and beneficial.

The properties of blueberries

Their blue color suggests it: blueberries are rich in anthocyanins, pigments with antioxidant properties able to act on the microcirculation and protect the vascular system by counteracting the fragility of capillaries, but also varicose veins and water retention.

These substances are also good for view and fight there eye fatigue acting on the capillaries of the retina. Blueberries are also rich in C vitamin And fibers and have anti-inflammatory, antibacterial, refreshing, astringent, tonic, diuretic properties.

Cranberry juice and recipes

When you buy the blueberry juice consider whether to prefer the one with only fruit sugars e with no added sugar. There is also the juice of cranberry with fewer properties, mainly diuretic and refreshing.

Cranberry juice can also be made at home starting from fresh fruits and then it can also be used in delicious recipes like those that we propose below.

«Panna cotta recipe with pomegranate juice – Italian Cuisine

  • 200 g peeled almonds
  • 50 g brown sugar
  • 50 g almonds with the skin
  • 20 g corn starch
  • 2 pomegranates
  • an orange
  • honey
  • agar-agar
  • pear

For the recipe for «panna cotta with pomegranate juice, soak the peeled almonds in 500 g of water for 2 hours. Then blend the almonds and water. Filter to obtain at least 350 g of almond milk. Dissolve the corn starch in a small bowl with 50 g of almond milk.

Bring the other 300 g of almond milk to a boil with the sugar and 2 orange peels, then add the corn starch and let it thicken for 2 minutes. Pour everything into four bowls and let it cool, then let the «panna cotta set in the refrigerator for 1 hour. Squeeze 2 pomegranates, filter the juice and weigh 125 g. Squeeze the orange, filter the juice and weigh 100 g.

Collect the juices in a saucepan with a teaspoon of agar-agar and one of honey. Bring to a boil, turn off and cool down to room temperature. Pour the juice into the four bowls on top of the clotted panna cotta. Let it rest in the fridge for half an hour. Serve with thin slices of pear, peeled orange wedges and the skinned almonds, cut into fillets.

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How to preserve citrus fruits, from peel to juice – Italian Cuisine

How to preserve citrus fruits, from peel to juice

In order not to throw away that half a lemon that is left in the fridge, freeze it or dry it. Here's how to avoid waste and always have citrus fruits available

How many times has it happened that we only needed a slice of lemon or a little grated zest and then the rest of the lemon remained in the fridge for days or weeks until it was time to throw it away because it wasn't fresh anymore? That waste and what a pity! The solution? To freeze! Yes, because even lemon can be stored in the freezer, did you know? And of course all the other citrus fruits too. Let's see how.

How to store citrus fruits

From zest to juice, all citrus fruits are used, in many sweet and savory preparations, and you really shouldn't throw anything away. So let's learn how to keep them. Such as?
The ways are varied, let's start with the simplest,
freeze them. First it is advisable to wash and dry the citrus fruits well and then you can prepare thin slices of lemons or oranges and close them in bags for the freezer. At any time you will have your slice to add to cocktails or to one recipe, as if you had just detached your citrus from the plant. A longer but more spectacular job is to freeze clove after clove, peeled to live. In this case the initial work is more laborious, but the result will be truly spectacular!

You can also freeze alone their peel. With the help of a potato peeler, remove it, avoiding to understand the white part that leaves a bitter taste, and then close the zest in small bags and freeze it. You will need it to prepare an herbal tea or to add flavor to a broth.

Finally the juice: you can squeeze that of oranges and lemons, filter it and then fix it in the containers for ice. In this way you will have the right amount of nectar ready to be used at any time you want. For season a broth, a fish stock or simply to prepare excellent scallops lemon!

Another method of conservation is l'drying, which in this case concerns the peel of citrus fruits. In this case, wash and dry the lemon or orange peel, spread it on a sheet of baking paper and cook it for two hours at 100 °. Once it is very crunchy, put it in a blender and blend it. You can keep the powder you get for a long time in hermetically sealed jars.

In the tutorial you will find some tips for using your citrus fruits

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