tag:blogger.com,1999:blog-3577123711543704044.post5480418765467136410..comments2023-10-28T12:51:24.280+02:00Comments on An American in Avignon: Syrop de Sureau/Elderberry SyrupMadeleine Vedelhttp://www.blogger.com/profile/01349993969117086489noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3577123711543704044.post-63003308882146546682009-05-04T20:42:00.000+02:002009-05-04T20:42:00.000+02:00A FEW QUESTIONS IN MY TRANSATION...
La recette de...A FEW QUESTIONS IN MY TRANSATION...<br /><br />La recette de base est très simple.3 litres d’eau pour 2 kilos de sucre.<br />Faites bouillonner jusqu’à ce que le sucre soit complètement dissous, puis ajoutez les tranches de citron et vos fleurs. HOW MANY LEMON SLICES AND HOW MANY FLOWERS ?<br />Laisser reposer et infuser pendant 24 heures.<br />Refaites bouillir pendant 10 à 15 minutes et verser dans des bouteilles stérilisées à travers une passoire. Le mélange n’est pas complètement homogène (il faut réduire le rapport eau-sucre à 1 pour 1), pour se faire je réserve au réfrigérateur. HOW MANY TIME ?<br />Vous n’avez besoin que d’un demi-pouce - HOW MANY CENTIMETERS TO MAKE HALF AN INCH ? - dans un verre à remplir d’eau, plate ou gazeuse.<br />CHEERS !Michel Benoithttps://www.blogger.com/profile/13815300603298662229noreply@blogger.comtag:blogger.com,1999:blog-3577123711543704044.post-25036662274960014882009-05-04T20:24:00.000+02:002009-05-04T20:24:00.000+02:00I am so glad to discover this recipe !
I like sure...I am so glad to discover this recipe !<br />I like sureau for a long time, but I didn't know you can drink it as a sirup.<br />But, It's hard for me to translate the recipe !<br />I'm going to try...<br />But perhaps, you can translate it ? Not in Provençal of course, just in Français...<br />Do you know a bit of Provençal ?<br />Best regards !<br />MichelMichel Benoithttps://www.blogger.com/profile/13815300603298662229noreply@blogger.comtag:blogger.com,1999:blog-3577123711543704044.post-33619464869416669692009-04-30T08:23:00.000+02:002009-04-30T08:23:00.000+02:00Thanks, we make it here too, but I use prosecco fo...Thanks, we make it here too, but I use prosecco for a aperitivo with the syrup!divinacucinahttps://www.blogger.com/profile/01757668087807632752noreply@blogger.com