Se me está yendo de las manos!!
Todo el día con la comida en la cabeza…
Que oye, si solo estuviese en mi cabeza, tampoco estaría tan mal, el problema viene cuando la comida se me pasa de la cabeza a la boca….y de ahí al culamen!!!
Podríamos denominarlo “el ciclo del croissant” (o del brownie, o del helado…No me preguntéis por qué pero con el brócoli no me pasa) primero no se me va de la cabeza, y luego, por más que lo intento, no se me va del michelín!!
Pero lo del otro día ya me hizo plantearme las cosas en serio….
¡Es que no puede ser!
¿Que qué pasó? Pues os cuento
Resulta que llegó a casa mi chico con un precioso ramo de lilas, enorme y que olía de maravilla.
Y ¿qué creéis que pasó?
No, no me lo comí a bocaos, pero al ritmo que llevo, no descarto yo que eso no pase en breve…
Lo que pasó es que, en vez de disfrutar de mi ramo, y hacerle alguna foto (que también), pues me puse a pensar cómo podía utilizar las flores en la cocina!!
¡¿Veis como no tengo remedio?!
Y lo primero que se me ocurrió fue utilizar las flores para hacer un sirope con el que aromatizar limonadas.
Esto lo había probado ya con un sirope de lavanda, y la verdad es que nos encantó.
Pero además, buceando por internet, me encontré con la opción de aromatizar el azúcar directamente.
Y como tenía lilas de sobra, pues preparé las dos recetas, y aquí os las traigo.
El azúcar todavía no lo he utilizado en ninguna receta, pero, con el olor tan increíble que tiene, ya estoy imaginando el toque tan maravilloso que tiene que darle a un simple bizcocho de nata…
El sirope endulzando una limonada bien fresquita….Pues desde ya os digo que es espectacular!!!
Así que si tenéis la oportunidad, no dejéis de preparar las dos opciones, que son muy sencillas (tanto que me da hasta vergüenza llamarlas “recetas”) y merece la pena hacerlas.
Preparación:
En primer lugar lava las flores de lila, para eliminar cualquier insecto o resto que pudiesen tener, y deja que escurran el agua. Puedes ponerlas en un colador para que eliminen el agua o incluso secarlas ligeramente con un paño, pero es importante que no tengan ningún resto de humedad, ya que de lo contrario humedecerán el azúcar.
Una vez que las flores estén secas, separa las pequeñas florecillas del tallo y ve reservando a medida que las deshojas.
A continuación pon en un tarro 1/3 del azúcar y cubre con la mitad de las flores.
Añade sobre ellas otra 1/3 parte del azúcar y cubre con el resto de las flores.
Finaliza poniendo sobre las lilas el azúcar restante y cierra el tarro.
Guarda el tarro en un lugar oscuro (un armario de la cocina, por ejemplo) durante un par de días.
Transcurrido este tiempo cuela el azúcar, ayudándote de un colador, y desecha las flores.
Ya tienes listo el azúcar de lilas, que puedes guardar en un armario hasta el momento de su uso.
Notas:
Es importante que las flores estén bien secas (sin humedad) en el momento de añadirlas al azúcar, ya que si no, el azúcar se humedecerá.
Receta adaptada de Ful Filled
Preparación:
En primer lugar lava las flores de lila, para eliminar cualquier insecto o resto que pudiesen tener.
A continuación separa las pequeñas florecillas del tallo y ve reservando a medida que las deshojas.
Para preparar el sirope pon en una cazuela el agua y el azúcar a fuego fuerte hasta que el agua llegue a ebullición y el azúcar se disuelva por completo.
En ese momento añade a la cazuela el zumo de limón y las flores de lila y mantén a fuego suave durante 5 minutos.
Transcurrido este tiempo retira el cazo del fuego y vierte el almíbar en un tarro, tápalo y déjalo a temperatura ambiente hasta que se enfríe. A continuación lleva a la nevera durante 24 horas.
Pasado este tiempo cuela el sirope ayudándote de un colador de malla muy fina para evitar que se cuele cualquier resto de flores.
Conserva en el frigorífico hasta el momento de usar.
Notas:
Este almíbar se conserva en la nevera sin problema durante 15 días.
55 Comments
Qué maravilla Leticia para los ojos y para todos los sentidos, parece que puedo olerlo…Excelente receta y sesión fotográfica, me encanta.
Muchas gracias Marta Tesoro!! Me alegro mucho de que te guste 😄!! Las dos recetas me han gustado, pero sobre todo la del sirope me ha encantado 😘😘
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Las fotos son una maravilla
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