Traditional recipes

Blackberry syrup

Blackberry syrup

Wash the blackberries well, pour the sugar over them and leave them like this for a few hours, stirring from time to time, until they leave some juice.

Pass the resulting mixture through a sieve, add water and bring to a boil over medium heat. We froth when necessary.


Let it catch then take the bowl off the heat and pour the hot syrup into a bottle. Close the lid and leave the glass turned to seal.

900ml of syrup is obtained.

It can be enjoyed with water and ice, especially now when it is warm and beautiful outside.


Pigeon syrup

Here is a delicious syrup: Pigeon syrup, only good to prepare for winter. Recipe sent by Anisoara67: Pigeon syrup.

Ingredient Pigeon syrup

1 kg of ripe pigeon fruit (harvested in October, after the first frost), 1 kg of sugar

Preparation Pigeon syrup
The pigeons are cleaned of tails and then washed in several cold waters. Put them in a pot and cover with cold water to pass 2 cm over the fruit and boil for approx. 30 minutes, until their skin cracks.
Strain the juice then pass well with a spoon until we get rid of the seeds and skin. Strain the resulting juice once more through a thicker sieve, add enough water to get about 1 liter of liquid, add the sugar and bring to a boil. When we press the juice it has a cloudy appearance, but when we add the sugar, it clears and acquires a beautiful, ruby ​​color. Boil the syrup with sugar for another 30 minutes, over low heat, frothing occasionally with a whisk. The syrup is delicious, tasty, a little sour and full of vitamin C. It is stored in bottles with airtight lids and kept cold for several months.


Cold blackberry syrup, without preservatives - prescription, administration, therapeutic indications

Blackberry syrup is a soft drink and also a natural medicine for preventing or treating various ailments.

Blackberries are a real collection of vitamins, minerals, pigments and organic acids with a strong antioxidant effect.

All these healing substances can be assimilated only from fresh fruit, and to a lesser extent from frozen fruit, but not from cooked fruit.

As such, in order to obtain therapeutic effects, we will focus, this time, on the consumption of fruits in the form of cold-prepared syrup, without sugar and preservatives.

Blackberry syrup, without thermal preparation - Recipe

Natural blackberry syrup, prepared cold, is recommended in the purification of the body of toxins by gastrointestinal, renal and sweating.

It has a slightly laxative action due to its content in organic acids, it is a disinfectant and bacteriostatic of the digestive tract and urinary tract (diarrhea, enterocolitis, cystitis, urethritis), being recommended as an adjunct in combating gout.

It is very rich in antioxidants & # 8211 anthocyanidins, vitamin C, vitamin E and ellagic acid & # 8211 which is why some researchers claim that it has a role in destroying abnormal cells in the body. At the same time, it protects cells in the aging process.

Method of preparation

⇒ Choose blackberries, smaller in size, with a darker color and a discreet scent.

⇒ Wash the blackberries, clean them of any impurities, drain the excess water very well, then place them on paper towels, and with another layer of napkins (unscented use ordinary paper towels) tap lightly, for to dry.

⇒ Washed and dried blackberries are crushed with a wooden spoon, put in a gauze with fine mesh and squeezed, thus obtaining a clear juice.

⇒ To this juice add a few mint leaves (washed well and dried by tapping) and honey - more precisely, 3 glasses of natural honey to 1 glass of blackberry juice.

⇒ Mix, add to dark glass containers (preferably) with a lid, then allow to homogenize for 7 days in a cool, dark place. After this period, the blackberry syrup can be stored in the pantry.

Blackberry syrup, an exceptional stimulant of immunity

How to use

♣ Internal: in the form of juice, dissolving blackberry syrup in mineral water or spring water, as a soft drink.

♣ For therapeutic purposes: to treat various ailments, blackberry syrup is administered as such, undiluted & # 8211 3 & # 8211 6 tablespoons of blackberry syrup per day for 6 weeks.

Strengthens immunity

Blackberry syrup is an exceptional stimulant of immunity, being rich in vitamin C and anthocyanin pigments & # 8211 substances that stimulate the production of cells of the immune system and activate existing ones.

It is excellent for sick children, who catch a cold very easily, have a very high sensitivity to infections and a whimsical appetite.

Other therapeutic indications for blackberry syrup cure:

  • Colds, infectious diseases accompanied by fever
  • Prevention of cancer with digestive localization, of those with hormonal determination, but also against those induced by irradiation, in the breast, of the cervix, of the oral cavity, of the colon
  • Constipation
  • Digestive candidiasis
  • Allergy
  • Macular degeneration
  • Premature aging
  • Asthma
  • Respiratory viruses
  • Diseases accompanied by fever and inflammation.

Precautions, contraindications

Blackberry-based preparations are contraindicated in pregnancy. People suffering from diabetes, fermentation colitis or irritable bowel syndrome will consume blackberry syrup in small doses.


Put the berries in a large bowl with a glass of water and bring to a boil: the berries must be well crushed and the juice must have spread in the pan.

Pass the berries through a sieve mill or jelly grinder to remove the grains and skin from the blackberries. Weigh the recovered juice, then add the same amount of powdered sugar. Mix well.

Bring to a boil, then simmer for about 8 minutes. The syrup should lightly coat the spoon.

Put the boiling syrup in your bottles, then close tightly. The syrup keeps for several months away from light until it is open, and then in the fridge for about ten days after opening.


  1. Wash the blackberries and clean them of any impurities.
  2. Drain the blackberries well, then place them on the paper napkins, and with another layer of napkins, tap them lightly to dry.
  3. Place the blackberries in the blender jar and mix for 1 minute, until a thick drink is obtained.
  4. Pass the blackberry juice through a sieve placed over a larger bowl and separate from the seeds.
  5. Separately, wash the mint well and pat dry with paper towels.
  6. Break the leaves and place them in the bowl of the mixer, together with the lemon juice.
  7. Mix for about 30 seconds, after which the mixture obtained is strained through a sieve and added to the blackberry juice.
  8. Check how much blackberry juice is in the bowl (I had 350 ml).
  9. Add the same amount of honey (so 350 ml) and mix gently until perfectly blended.
  10. The syrup obtained is closed in bottles (ideally it should have a dark color) and left to soak for 1-2 weeks, in a dark and cool place.
  11. It is kept in the pantry until the moment of consumption.

Extrasfat: if you plan to keep the syrup in the refrigerator, and its storage time will not be long, then the amount of honey added can be even less than that of blackberry juice.


Blackberry syrup - recipe

These tasty fruits cultivated by many Romanian farmers in recent years come from wild blackberries. The fruits are harvested somewhere in August and have a lot of uses in the household. Nutritionists call them real health pills.

Those who do not want to eat them fresh have several options. For example, these fruits can be eaten in the form of jelly, juice, syrup, marmalade, jam, sherbet or liqueur.

Blackberries contain water (88.4%), sugars, acids, pectins, mineral salts (potassium, calcium, phosphorus and magnesium), proteins, fats, cellulose, provitamin A, vitamins B, C, P. Because they are considered as a hardener of the human body, fruit accents help to tone the liver, drain the bile and have an astringent effect. Depending on each person's body, blackberries also have a laxative effect if eaten on an empty stomach. Blackberries are also indicated in anemia, diarrhea, diseases of the gallbladder, lung. As they contain oxalic acid, they are contraindicated in lithiasis.

Most often, from these fruits can be made syrup that is very good for health. First of all, it is perfect for treating colds quickly.

The recipe below is a very simple one and is made cold, without sugar. It is important to know that you can use both fresh blackberries and frozen blackberries. For the recipe you need the following:

1 kilogram of fresh or frozen blackberries

100 grams of honey

A few fresh mint leaves

Cinnamon and cloves (optional)

Initially, wash the fruit under a stream of cold water and then let it drain in a strainer or on a kitchen towel. The blackberries are put in a blender and mixed, the juice obtained being strained through a sieve because we do not want the seeds in syrup. Then put the mint leaves and lemon juice in a blender and mix for a few seconds. The juice obtained is poured over the strained blackberry juice. After adding the honey and stirring until smooth, add a teaspoon of cinnamon and a few cloves, which give a special flavor.

Blackberry syrup is transferred to small bottles of 0.33 or 0.5 liters of dark color and left to soak for 1-2 weeks in a cool place. After the maceration period ,. This preparation is consumed on an empty stomach, in the morning, one cup at a time.


Ingredients dandelion syrup recipe 100% natural

  • 200 dandelion flowers, fully flowered, strictly flowering, without stem
  • 750 ml. the water
  • 500 grams of sugar
  • juice of 1 lemon

How to prepare & # 8211 wash and clean the flowers

1. After picking them, we must immediately take care of the flowers, so as not to depreciate. We can't wash them under running water, because we will lose pollen and the petals will crush. Fill the sink with cold water and turn the dandelion flowers in this water. We go through them by hand a few times, then we take them out in a sieve. The dust and even some small insects that could have been hidden in the flowers will remain in the water in the sink. Empty the sink, wash it and repeat until the water remains clean. I washed the flowers in three cold waters, then put them on absorbent paper, with the petals down, to dry well.

2. After the flowers have withered, we will have to remove all the petals and get rid of the green part, which is bitter. To do this, on top of a 1.5-2 liter saucepan (in which we will prepare our dandelion syrup), we will catch one flower at a time and we will twist tightly between the fingers the flower receptacle, the green part of which are attached petals.

3. Grasp the dandelion petals in the middle of the flower, as many times as possible, and pull them out, collecting them in the saucepan.

4. Continue until the green receptacle remains empty. Inevitably, a few more green sepals will fall into the pan, but most of the green part will be removed.

5. It is the most meticulous part of preparing this dandelion syrup, but in the end we will put an end to it. All petals are saucepan, clean, ready for the next step.

Preparation of dandelion extract

6. Add water over the dandelion petals in the saucepan. Put the pan on the fire and bring everything to a boil. Bring the petals to a boil, stirring occasionally, for about 8 minutes. After that, turn off the heat, cover the pan with the lid and let the liquid cool to room temperature. We put the pan in the fridge and leave it there overnight. During this time, many of the beneficial substances in dandelion will pass into the liquid.

Prepare dandelion syrup

7. The next day, the liquid in the saucepan is filtered through a fine sieve, pressing well over the petals, so that it drains well. Measure the liquid with a graduated container. I got 500 ml. of dandelion extract.

8. Pour the dandelion extract into a saucepan. For each milliliter of extract, add 1 gram of sugar. In my case, 500 ml. of extract = & gt 500 grams of sugar. Also now we add the juice from 1 lemon. Put the pan on the fire and bring everything to a boil. In a short time, a foam will form on the surface, which we will remove, collecting it from the surface with a spoon. Let the syrup boil until it reduces, becoming as thick as we like. Depending on how much we boil it, more or less syrup will result. Ideally, do not overcook it for more than 30 minutes. I got 600 ml. of syrup and a little more, which I tasted immediately, in a glass of cold water. A kind of aromatic lemonade came out, very tasty!

Storage and use

To keep it longer, this dandelion syrup is poured while hot into sterilized bottles / jars and sealed with sterilized caps / lids as well. I wrote in detail about sterilizing cans here. Be careful, when pouring hot dishes in glass containers, they must be placed on a metal tray. The tray will take over the thermal shock, thus preventing the glass from cracking.

What do we use this dandelion syrup for? I am sure that after tasting it, you will know perfectly what to do with it. It turns out delicious! I also give you some tips: you can dilute it with plain or carbonated water for soft drinks. You can add it to certain cocktails (I think something dreamy would come out in combination with prosecco). You can sweeten the tea with this syrup and just as well you can sprinkle some pancakes with it. May it be useful to you!


You can read the recipe written below or find the video recipe at the end, where you can follow closely how I prepare everything.

Pour the sugar over the strawberries and mix a little.

Advice from Gina Bradea

If you want to use sweetener and not sugar, I recommend the sweeteners from Sweater , they don't have that bitter, unpleasant taste. See zero-calorie sweeteners if you have diabetes.

We leave the strawberries in the fridge or in a cooler room until the next day, they have to stay overnight, to leave their syrup.

The next day we blend the fruit with the syrup they left.

Put the syrup to boil, it is important to use a pan as wide as possible, with thick walls.

When the syrup boils, add the lemon juice, it will maintain the beautiful color of the syrup, but it also has the role of preservative.

Stir continuously and let it boil for another 10 minutes.

I put it in 250 ml bottles (sterilized and perfectly dried, under them I put a metal tray to attenuate the thermal shock.

Pour the syrup while it is still hot, I also used a strainer, it will stop the seeds.

We put the bottle caps on. I got about 850-900 ml of syrup, a thick and tasty syrup. Wrap the bottles with syrup until the second.

For more safety, we can sterilize the bottles for 20 minutes, from the moment the water boils.

That's it, the strawberry syrup is ready. We can use it in different ways, we can prepare it with cold water or lemonade and we can drink it, it can be a delicious topping for ice cream or we can turn it into a delicious jelly for cakes and cakes.

I warmly invite you to try this recipe too.

I enjoy cooking and good appetite!

You can watch the video recipe for strawberry syrup below:


3 smoothie recipes with peaches and syrup from Râureni

In summer you would do anything to enjoy an oasis of coolness. Either in the shade of the trees in the garden, or with a refreshing juice on a terrace or an ice cream in the park. You don't even want to turn on the oven to prepare something good, you would only eat fresh and cool fruit. Because we know that, today we inspire you with reţpeach smoothie summer, quick to prepare and very good on hot days.

Peach smoothie with mango, banana and shock syrup and lemon

A few fresh fruits are the perfect way to start a day.

  • 1-2 bananas
  • 1 mango
  • 1/2 kg of peaches
  • lemon juice
  • ice cubes
  • a little black pepper
  • Shock syrup and lemon from Râureni

Wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the shock and lemon syrup from Râureni.

Blackberry peach smoothie and blackcurrant syrup

  • 1/2 kg of peaches
  • 1 glass of blackberries (if you can't find fresh ones, the frozen ones are also very good)
  • ice cubes
  • Blackcurrant syrup from Râureni

You wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the blackcurrant syrup from Râureni.

Peach smoothie with green apples, honey and tropical syrup

  • 1/2 kg green apples
  • 1/2 kg of peaches
  • 2 tablespoons honey
  • ice cubes
  • Tropical syrup from Râureni

You wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the tropical syrup from Râureni.

Don't forget to subscribe to our blog to be up to date with the news.

And if you want even more inspiration with our products, join the community of fans on Râureni's Facebook.


3 smoothie recipes with peaches and syrup from Râureni

In summer you would do anything to enjoy an oasis of coolness. Either in the shade of the trees in the garden, or with a refreshing juice on a terrace or an ice cream in the park. You don't even feel like turning on the oven to prepare something good, you would only eat fresh and cool fruit. Because we know that, today we inspire you with reţpeach smoothie summer, quick to prepare and very good on hot days.

Peach smoothie with mango, banana and shock syrup and lemon

A few fresh fruits are the perfect way to start a day.

  • 1-2 bananas
  • 1 mango
  • 1/2 kg of peaches
  • lemon juice
  • ice cubes
  • a little black pepper
  • Shock syrup and lemon from Râureni

Wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the shock and lemon syrup from Râureni.

Peach smoothie with blackberries and blackcurrant syrup

  • 1/2 kg of peaches
  • 1 glass of blackberries (if you can't find fresh ones, the frozen ones are also very good)
  • ice cubes
  • Blackcurrant syrup from Râureni

You wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the blackcurrant syrup from Râureni.

Peach smoothie with green apples, honey and tropical syrup

  • 1/2 kg green apples
  • 1/2 kg of peaches
  • 2 tablespoons honey
  • ice cubes
  • Tropical syrup from Râureni

Wash the fruits, clean them and throw them in the food processor. After you have made the smoothie, pour it into glasses, and at the end add the ice cubes and the tropical syrup from Râureni.

Don't forget to subscribe to our blog to be up to date with the news.

And if you want even more inspiration with our products, join the community of fans on Râureni's Facebook.


Mure la Rece syrup

I received a few blackberries, I didn't think long and I prepared Mure la Rece syrup.

This syrup is very easy to prepare and is very good. The richest period in blackberries is the end of August, the first half of September. But they can be harvested even in October, as they have a longer ripening period.

Wild blackberries in the hill area are much more fragrant than those grown in the garden. It is worth the effort to go for a walk in nature and to pick wild blackberries. We relax on this occasion and we will have aromatic blackberries. We recommend that you also browse the section with Syrup and Nectar to see other recipes.

Mure la Rece Syrup Ingredient:

3 kg mure
1 l apa
1 teaspoon salicylic or preservative powder or aspirin
800 g of sugar per liter of resulting syrup
squeezed juice from a lemon

Cold Blackberry Syrup Preparation:
The blackberries are washed in several waters (cold water) after which they are put in a strainer and left to drain. Put the blackberries in a bowl, add the salicylum (or crushed aspirin), and the freshly squeezed lemon juice.

The blackberries are crushed by hand or with the potato masher and we add 1 l of cold water. Let it sit in a cooler place for 2 days, then strain the syrup through a gauze or a thicker sieve.

Now we will measure how much syrup we got and add 800 g of sugar to each liter. Mix in the syrup until the sugar melts completely and then put the Blackberry Syrup in bottles.
Serve with mineral water and ice, or without ice as you like.