What to cook from the honeysuckle?

The honeysuckle has gentle funnel colors, located in pairs, and fragrant bluish berries. Depending on the type of shrub, flowers can be white, pastel, yellow, orange, red and pink. The taste of fruits will also be varied - from a sweet-sour to tart with a pleasant mustard. Fragrant juices, jams, jams and other desserts enriched with healing properties come out of the honeysuckle. The main thing during cooking is to choose edible varieties.

1
Sorbet

Ingredients:

5.5 tbsp. Cool water
4 tbsp. Flowers of honeysuckle
2 tbsp. Sahara
1.5 tbsp. Water for syrup
a few drops of lemon juice
cinnamon

Flowers are placed on the night in a glass container and poured with cool tap water.
Syrup is prepared, heating in a saucepan on a slow heat sugar and water, while the composition does not become transparent and a little crazy. Remove from fire and introduce several drops of lemon juice to prevent crystallization. The honeysuckle is removed from the water and lowered into syrup by adding ground cinnamon. Place the composition in the glass form and frozen slightly. After a couple of hours, sorbets are whipped by a blender.

2
Cupcakes with Jasmine-Humid Fragrance

Dough:

2 big eggs
1/2 Art. Sahara
3/4 art. olive oil
1 tbsp. Simple yogurt
zestra and lemon juice
1 tbsp. rice flour
1/2 Art. Wheat flour
1/2 Art. Flour sorghum
1 tbsp. l. Powder for baking
a pinch of salt
calched coconut for decoration

for flower syrup:

1 tbsp. water
1 tbsp. Sahara
1/2 Art. Flowers

for cream:

3 egg yolk
1/2 Art. Sahara
1/4 Art. water
1.5 packs of cream oil
cedar Half Lemon
2 tbsp. Spoons of flower syrup

Heat the oven to 180. Forms necessarily lubricate. In a big bowl, beat for 2 minutes of eggs with sugar. Add olive oil, yogurt, lemon juice and zest, and then gradually introduce flour, bakery powder and salt. Split the dough in forms, filling no more than 2/3 volumes. Bake around 15-20 minutes and cool.

Syrope preparation:

Sugar and water to put in a saucepan.
Bring to a boil, not forgetting from time to time to mix.
Remove from the stove, cool five minutes.
Throw flowers of jasmine and honeysuckle.

Preparation of butter cream:

Yolks to put in a mixer and beat.
Heat sugar and water on a strong fire.
Slowly pour hot syrup into yolks and continue whipping to cooling.
Add gramnog butter, lemon zest and part of the lemon flower syrup.

In cupcas to the toothpick or fork, make holes and pour 1-2 tbsp. Flower syrup. The top is covered with cream, decorate with chip or grated nut.

3
Jam

Overreed berries of the honeysuckle are poured with sugar syrup (70%) and boiled in one reception (1 kg of berries: 2 kg of sugar).

4
Floral vinaigrette

Ingredients:

2 tbsp. l. Flower Syrup from Honeysuckle
1 tbsp
3 tbsp.l. vegetable oil
1 tbsp. Sliced \u200b\u200bapple
bunch of dill
1/4 Ch.L. Smalled Fennel Seeds
100 g of saline cheese
100 g cabbage
a pinch of salt

All ingredients are mixed in a bowl and fill with floral syrup and butter.

5
Ice cream

Ingredients:

1.5 tbsp. Fat cream
1 tbsp. Whole milk
1/2 Art. Sahara
2 tbsp. Honeysuckle in color
vanilla pod seeds

Put cream, milk and sugar in a saucepan and mix until completely dissolved sugar. Add to the creamy makeup flowers of the honeysuckle and bring to a boil. Turning off the fire, cool to room temperature and send to the fridge for the night. In the morning, remove flowers and add vanilla seeds. Mix well. Place a soft ice cream in the freezer to seal before serving on the table.

6
Pie filling with honeysuckle

For its preparation, a yeast, sand or puff basis is suitable. Stuffing is prepared from 300 g of berries, which were previously washed and dried. For fragrance and sweets, you can add strawberries or currants.