Yellow tomato and physalis lemonade

Category: The drinks
Yellow tomato and physalis lemonade

Ingredients

tomatoes (yellow, orange) 200 g
physalis 50 g
lemon juice (sweet) 1 PC
sugar syrup 4-5 st. l
water
ice (crushed)
sage for decoration

Cooking method

  • Boil sugar syrup in a 1: 1 ratio (water: sugar). Refrigerate.
  • Puree the tomatoes and physalis, strain it through a sieve.
  • Add lemon juice, stir.
  • Add crushed ice to tall glasses, pour tomato juice with lemon (about 1/3 - 1/2 cup), add sugar syrup (1-2 tablespoons) to taste, lemon wedges, add ice water and mix gently.
  • Garnish with sprigs of sage, mint, thyme, etc., and serve.
  • If desired, for lovers of strong drinks, you can add a little vodka or gin to the lemonade.
  • Yellow tomato and physalis lemonade
  • Yellow tomato and physalis lemonade

The dish is designed for

4 servings

Note

PHIZALIS - strawberry tomato, the fruits of the perennial herb of the same name, 3Q - 120 cm high with oblong-ovate paired together leaves, yellow flowers with purple spots in inflorescences-convolutions. The peculiarity of physalis is the presence of a thin, swollen, bubbly, bright orange calyx - a "flashlight" that closes a small orange-yellow berry.

Physalis is cultivated mainly in Mexico, South America, Australia, South Africa; in the former USSR - in the European part, in the Caucasus, in Central Asia. Physalis resembles ordinary tomatoes in structure, although very small, and to taste - sweet and sour berries with a strawberry aroma. It contains up to 4% sugar, up to 0.8% organic acids (mainly citric), as well as pectin and tannins, vitamin C (up to 30 mg%).

Physalis ripens in early autumn. It is harvested when the calyx brightens and becomes green, light yellow or dark purple in color.

Overripe physalis can acquire a bitter taste from the cup (it contains the glycoside fizalin), so the cup must be removed when collecting.

Unripe Physalis ripens during storage and is stored for quite a long time (until spring), ripe - up to two months. Fresh physalis is used for making soups, vinaigrettes, salads, vegetable stews, caviar, jelly, compotes, pie fillings, seasonings. But it acquires a special taste when salted and pickled. You can also make jam from it.

Physalis is washed, pricked and poured with syrup (500 g of sugar and 0.5 l of water per 1 kg of physalis). After 4-5 hours of standing (you can overnight), add another 500 g of sugar and cook in 2-3 doses with holding.

galchonok
(y) Oh, how interesting! An unusual combination! Thank you !
Tumanchik
Very unusual! I especially liked using the scent of herbs! I'm sure it's delicious! Thanks for the recipe.
gala10
And the truth is refreshing! Even the picture is refreshing.
Galina, Thank you!
MariV
Gala, Galya, I, as always, with the question - did you buy de physalis?
Gala
Girls, thank you all for your attention!
Quote: gala10

And the truth is refreshing!
aha, very!
Gala
Quote: MariV

de physalis bought?
Ol, in the nearest stores. It is in both Bill and the Crossroads.
MariV
What are you doing! In our village, no. I'll look at the Metro the day after tomorrow.
No, Galya, hands won't reach him. I'll have to plant it.
Premier
Well done, Galina! And she herself got drunk, and gave the flowers to drink.
Gala
Quote: Premier

And she herself got drunk, and gave the flowers to drink.
What are you!

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