アイスクリーム（ミルクアイスクリーム）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 20minutes
シロップ漬け（さくらんぼのシロップ漬け）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Cherry : about 400g
- (A)水 : 500ml
- (A)砂糖 : 350g
- (A)レモン汁 : 大さじ2
Time required
20minutes
Procedure
-
1)
Prepare the cherries
00:31
Put the cherries in a bowl, wash them gently with water and put them in a colander to drain the water.
Gently wipe off the moisture with kitchen paper. -
2)
漬ける
01:15
鍋に(A)を入れ中火で加熱する。
沸騰したら火を止め、熱いうちに1を加える。
キッチンペーパーで落し蓋をして常温で2～3時間置いて冷ます。
冷めたら冷蔵庫に入れ、1晩漬けたら完成。
Point
・In the video, the amount for one 600ml storage bottle is introduced.
・By pickling cherries that have a short season in syrup, you can enjoy them for a long time.
・Because cherries are for storage, it is best to use fresh and clean cherries.
・If you like, add about 15g of cherry liquor (Kirsch) for a nice fragrance.
・Cooling time and soaking time are not included in the required time.
・Put the syrup in a bottle that has been sterilized by boiling, cover the surface with cling wrap, and store in the refrigerator for several months.
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