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Shocked grandmother's recipe
Wash the flowers by immersing them in water, not with a jet, taking care not to shake the tails and place them in a 10 l jar.
We wash the lemons, and we squeeze four of them and put them over the shock flowers together with the remaining peel.
Add sugar, vinegar, water and lemon cut into four or even slices and mix a few times.
Cover the jar with a saucer and leave it to ferment for 4-5 days, stirring at least once a day. We realize when it's ready when it starts to get cloudy.
On the fifth day, strain it and put it in bottles. If it is not sour enough, leave it in the heat for another day and it will definitely be good the next day.
Store in the refrigerator.