I do not know if you know it, but whole the previous week I spent in bed, under a blanket with a cosmic supply of tissues. More precisely, a small Mount Everest of tissues. Believe me, there is no worse disease than cold.
Your nose hurts, headache is killing you, you have teary eyes, nose either clogged or bursts “with the force of the waterfall.” You can do exactly nothing, every second seems to be worse than the previous. No wonder I’m catching up this week with everything. And probably I wont catch up anyway, because leaving everything to the last minute has a minor difficulty – the last moment is last.
But I’ll show you what sweeten my life during these seven days of nightmare.
As you know, nothing cures the common cold as perfect as a tea. With lemon and honey, garlic, ginger. Sometimes it seems that the tea itself has magical healing powers.
However, my treatment included syrup, pear and rosemary. Rosemary relieves the symptoms of depression, it helps to cure headaches (even those migraine based), has warming properties, which helps in the treatment of influenza and colds.
Homemade pear juice. A little (a lot…) cane sugar and pear vinegar. If you do not have pear vinegar (it is quite difficult to buy, and rarely is it made in the home), you can use lemon juice or apple cider vinegar.
Of course, cooking, and especially long-term cooking, reduces the medicinal value of syrup, but the taste and aroma definitely allow us to maintain the illusion.
The syrup is suitable for tea perfectly. For baked cheeses. Desserts and waffles. However, not for coffee. Rosemary and the coffee is not a good combination. The two fragrances are too intense, flavors too vivid to get together.
You can try, but remember that I warned you.
Enjoy the pear and rosemary syrup. Bon Appetit!
Ingredients:
5 – 6 cups of juice from pears (to juice approx. 3kg pears)
1 cup sugar cane
2 tablespoons pear vinegar (or lemon juice)
1 tablespoon fresh rosemary (same needle detached from twigs)
a pinch of salt (the best would be Kala Namak, black Himalayan salt, but rock salt also will be good)
sachet for tea (or thick gauze)
jars or bottles for syrup (sterilized)
Preparation:
- Rosemary needles place in a sachet for making tea (or shedding a piece of gauze and tying the “bag” with thread).
- Squeeze the juice from the pears. If you do not have juicers, then grind pears (remove seeds) in a meat grinder, and then squeeze pulp through thick gauze (twice if needed).
- Into the pot with a thick bottom (such as jam) add juice, vinegar, sugar, rosemary and salt in a sachet.
- Bring to a boil and stir until sugar is completely dissolved.
- We reduce the power of heat and cook syrup, evaporating excess liquid until you’ll get thick, spreadable syrup. At this stage we will have to often mix the syrup, because it can burn to the bottom of the pot.
- Remove sachet with rosemary needles.
- Pour syrup into sterilized jars or bottles. Turn off tightly. We can pasteurize it, but in the case of sugar based preserves this step is often omitted.
Yields about 3 – 4 cups of syrup.
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