First method. The ripe berries are placed in a dish, layered lace sugar (0.4 kg per 1 kg of berries) and maintained at a temperature of 20 ° C, 24 h. Then the juice is drained and treated, and the remaining mass subjected to heat treatment for 7-10 min in syrup at 85 ° C (for the syrup: 3 '/ 2 cups of water and 0,7 kg of sugar per 2 kg of weight) and get blackberry syrup.
Second method. Bramble fruits (1 kg) and chopped fresh rose petals (50 g) placed in one container, interspersed with sugar (0.5 kg) and maintained at a temperature of 2-5 ° C 3 days. Juice and syrup are the same as the first method of the blackberry or the second of the strawberries.
Second method. Bramble fruits (1 kg) and chopped fresh rose petals (50 g) placed in one container, interspersed with sugar (0.5 kg) and maintained at a temperature of 2-5 ° C 3 days. Juice and syrup are the same as the first method of the blackberry or the second of the strawberries.
