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Bergamot spoon sweet
Bergamot spoon sweet

Before you jump to Bergamot spoon sweet recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Pick water over other drinks. Soda and coffee, when used in small amounts, aren’t that bad. Getting all your hydration from them is a horrendous idea. When you decide on water more than other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Productive weight loss efforts often depend entirely on water consumption.

There are lots of things you can pursue to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every day, can do a great deal to enable you to get healthy and lose pounds. Being intelligent when you choose your food and actions is where it begins. A proper amount of physical activity each day is also critical. Remember: being healthy isn’t just about reducing your weight. It has more to do with making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to bergamot spoon sweet recipe. To cook bergamot spoon sweet you need 5 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Bergamot spoon sweet:
  1. Provide 1800 g bergamot oranges or 8 large bergamots
  2. Take 1 kg sugar
  3. Get 3 cups water
  4. Provide juice of 1 lemon
  5. Prepare (half a jar of glucose syrup if you like)
Steps to make Bergamot spoon sweet:
  1. Wash the bergamots thoroughly and then using a fine grater grate their peel all around. I didn't want them to lose their color all that much so I used a fine cheese grater (and since that would leave more of the peel intact I passed them with water one extra time so that they wouldn't be bitter). You can also use the same grater that you use for carrots, for example.
  2. Cut off the bottom and the top of the bergamot as much as is needed for the peel to be clean.
  3. Using the tip of the knife score the pith so that the peel is removed much more easily without breaking.
  4. Using a knife score the rest of the fruit all around as you would peel an orange, vertically into 5 pieces (4 if the bergamot is small). You can also cut it sideways so that the pieces of the peel that you are left with have a treapeze shape and the top side is smaller than the bottom one.
  5. Roll each piece tight and secure them with a toothpick. If you cut them into trapezes or triangles start by rolling the wide side and secure the narrow one with the toothpick, making it look like a croissant. You can roll them after you boil them for a few minutes. As soon as you roll them, set them aside in a large bowl with cold water.
  6. Place a pot over heat (if you haven't already) and boil some water. When it boils add the bergamots and boil them for 20 minutes. They will float in the water so it is a good idea to place an upturned plate in the pot over them.Remove them with a sifter ladle, place them in another pot with boiling water and let them boil for an additional 15 minutes. The water will still be yellow.Remove them with a sifter ladle, place them in a pot with tepid water and set them aside for the next day. Discard the yellow water that they have boiled in.(If you haven't grated the peel deep enough, repeat the boiling process in clean water for another 25 minutes.
  7. Remove the toothpicks from the bergamots on the followind day.Place the sugar and water of the recipe in a pot and bring to the boil.After 10 minutes add the juice of a lemon(the glucose syrup if you like so that the sweet is more shiny) and the bergamots and let them boil well for 30 minutes and foam.
  8. Skim off the foam with a ladle. There shouldn't be any foam both for aesthetic reasons and so that the spoon sweet doesn't crystallize easily.
  9. The sweet starts to thicken and you can see that in the syrup that drips from a spoon drop by drop.
  10. Turn off the heat and set the pot aside for about 2 hours to absorb all the liquids (water from the boiling). Then have it boil for an additional 15 minutes, if it foams skim off the foam once more and let it cool. Store in jars.

In more traditional times, spoon sweets were given as wedding favours, whereby the guests would eat the sweet directly from the spoon, which was then washed for the next well-wisher. From Isle of Olive in Hackney, United Kingdom. Spoon sweets & jams Korakis-Marinos Taffy sweets (submarine) Bulk fruits in syrup Citrus spoon sweets & marmalades Marmelades Bergamot rolls preserved in syrup. Bergamot spoon sweet. Τελευταία Νέα Sintages Pareas. Vind stockafbeeldingen in HD voor Variety Traditional Greek Spoon Sweet Fruits en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie.

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