薄荷百里香草莓汁（百里香草莓汽水）
酸甜的草莓汁加柠檬，带有淡淡百里香香气，完美搭配节日宴席，清新提神。
- 烹饪时间
- 15 分钟
- 份量
- 111 kcal
- 材料
- ≈ $0.86
- 蛋白质
- 1 g
材料
- 1 Frozen cranberries包装 300 克 约等于 $3.00 60 克
- 2 Sugar 18 克
- 3 Lemon≈ $4.70 每千克 35 克
- 4 Fresh rosemary包装 20 克 约等于 $2.00 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将草莓、白糖、百里香和100毫升水放入锅中，烧开。
煮沸后小火煲5–6分钟，直到草莓破裂，汁液变得浓郁鲜亮。
用细筛滤去渣滓，静置冷却5分钟。
搅拌入柠檬汁。
用冰镇汽水稀释至口感适中，可加冰块装饰后上桌。
小贴士
- 为什么这样做
- Bring the cranberries to a boil with the water so the berries burst and give up their full tartness and color. Without boiling, the syrup will be pale and weak.
- 可替换食材
- Use fresh cranberries instead of frozen, but raise the amount to 80 g, since they give less juice. Replace the rosemary with 1 tsp dried, and cut the cooking time to 3 minutes.
- 常见错误
- If the syrup is cloudy or flaky, you didn't strain the cranberries well enough. Strain through cheesecloth if your sieve is coarse.
- 保存与加热
- Keep in the fridge for 3 days. Top up with sparkling water just before serving. Don't freeze, the rosemary will lose its aroma.
- 搭配建议
- Serve with a light white bread and feta sandwich on a festive table, or as a refreshing drink with roast chicken.
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