{"id":24827,"date":"2020-06-27T17:14:00","date_gmt":"2020-06-27T16:14:00","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=24827"},"modified":"2020-06-27T17:14:00","modified_gmt":"2020-06-27T16:14:00","slug":"syrop-z-platkow-rozy-pomarszczonej","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=24827","title":{"rendered":"Syrop z p\u0142atk\u00f3w r\u00f3\u017cy pomarszczonej"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2020\/07\/a-1.jpg\" alt=\"\" class=\"wp-image-24830\"\/><\/figure>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>P\u0142atki r\u00f3\u017cy to wspania\u0142a baza do r\u00f3\u017cnorakich przetwor\u00f3w. Rok rocznie przetwarzam je na konfitur\u0119 oraz nalewk\u0119. W tym roku opr\u00f3cz wspomnianych zrobi\u0142am tak\u017ce syrop r\u00f3\u017cany. Jest on wart zachodu.&nbsp; Ma pi\u0119kny kolor, ob\u0142\u0119dny zapach i jest pyszny \ud83d\ude42 <\/strong> <strong>Rzeczony syrop b\u0119dzie dla mnie baz\u0105 do lod\u00f3w, jogurt\u00f3w, jako dodatek do nas\u0105czenia tort\u00f3w, do koktajli alkoholowych lub rozcie\u0144czony z wod\u0105 i dobrze sch\u0142odzony zadowoli z ca\u0142\u0105 pewno\u015bci\u0105 zar\u00f3wno dzieci jak i doros\u0142ych \ud83d\ude09<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>200 g p\u0142atk\u00f3w r\u00f3\u017cy pomarszczonej<\/strong><\/li><li><strong>1200 ml wody<\/strong><\/li><li><strong>1 kg cukru<\/strong><\/li><li><strong>3 cytryny&nbsp;     <\/strong><\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Zebrane p\u0142atki r\u00f3\u017cy nale\u017cy przebra\u0107 i obci\u0105\u0107 no\u017cyczkami ich bia\u0142e ko\u0144c\u00f3wki, kt\u00f3re posiadaj\u0105 goryczk\u0119. <\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Z wody i cukru zagotowa\u0107 syrop.<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>P\u0142atki r\u00f3\u017c umie\u015bci\u0107 w du\u017cym s\u0142oju, przek\u0142adaj\u0105c je plasterkami cytryn (bez sk\u00f3rki i pestek).<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Gor\u0105cym syropem zala\u0107 p\u0142atki r\u00f3\u017c. Wymiesza\u0107 a po przestudzeniu wstawi\u0107 do lod\u00f3wki na kilka dni (5 &#8211; 7).<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Uzyskany r\u00f3\u017cany syrop przecedzi\u0107 przez bawe\u0142nian\u0105 \u015bciereczk\u0119. Mocno odcisn\u0105\u0107. Mo\u017cna doda\u0107 do niego jeszcze sok z cytryny (opcjonalnie). Przela\u0107 do wyparzonych s\u0142oiczk\u00f3w i pasteryzowa\u0107 przez 30 minut.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2020\/07\/a-2.jpg\" alt=\"\" class=\"wp-image-24832\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2020\/07\/a-5.jpg\" alt=\"\" class=\"wp-image-24833\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2020\/07\/a-3.jpg\" alt=\"\" class=\"wp-image-24834\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>P\u0142atki r\u00f3\u017cy to wspania\u0142a baza do r\u00f3\u017cnorakich przetwor\u00f3w. Rok rocznie przetwarzam je na konfitur\u0119 oraz nalewk\u0119. W tym roku opr\u00f3cz wspomnianych zrobi\u0142am tak\u017ce syrop r\u00f3\u017cany. Jest on wart zachodu.&nbsp; Ma pi\u0119kny kolor, ob\u0142\u0119dny zapach i jest pyszny \ud83d\ude42 Rzeczony syrop b\u0119dzie dla mnie baz\u0105 do lod\u00f3w, jogurt\u00f3w, jako dodatek do nas\u0105czenia tort\u00f3w, do koktajli alkoholowych &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=24827\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Syrop z p\u0142atk\u00f3w r\u00f3\u017cy pomarszczonej<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-24827","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/24827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24827"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/24827\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}