苹果西打(也叫“苹果醋”、“苹果酒”等等)和苹果汁很像,不过苹果西打不会过滤去果肉或沉积物。 “西打”是英文单词“Cider”的音译,“Cider”这个单词有很多含义,但是本文中,它的意思就是“无酒精”。
如果你提前计划并准备好合适的苹果,那么你都不需要向果汁中加糖。这种不加糖的果汁会更健康。苹果西打或苹果汁的做法简单直接,让我们开始动手做吧。
素材
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3到4磅(3斤左右)苹果
半个柠檬
肉桂、丁香、肉豆蔻、生姜或香草豆等香料
糖(适量)
步骤
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洗苹果。一定要将苹果洗干净,特别如果你用的苹果不是有机的话。将苹果上的泥土和农药洗干净,才能得到美味的果汁。
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挑选美味、成熟和清脆的苹果。如果挑选到了合适的苹果,你都不需要向果汁里加糖,苹果里含有的天然糖分就足够甜了。如果你想做大量的苹果西打,你可以挑选更多的苹果,买的多也便宜,榨出的果汁也多。 你可以从下面几个品种中挑选:
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将苹果切片,并去核,同时煮一锅水。使用苹果分割器,可以简化去核和切片的过程。苹果分割器是圆形的,两侧各有一个把手,圆形中心等间距地分布一圈刀片。你只需要将苹果分割器对准苹果中央,然后使劲按下去,你就能得到等大的去核苹果片。
- 注意,你不需要将苹果削皮。做苹果西打是需要带皮的苹果的,这样也省了很多时间。
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将苹果放到沸水中,煮熟。根据锅的大小和苹果的数量,这可能需要至多10分钟的时间。
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将苹果分批次加到苹果加工机或搅拌机中,进行搅拌。为了充分分解苹果,你可以从沸水中取点水加到机器里。注意,不要加太多水,水太多的话,会稀释果汁的。
- 如果你有榨汁机,那么会比使用加工机或搅拌机方便的多。榨汁机会移除泥状沉积物,这样就可以不用进行过滤了。如果你使用的是榨汁机,你就不需要过滤果汁了,也就是下一步要说的内容。
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滤去果浆中的果汁。方法有很多,每种方法使用的时间和精力都不同。尝试不同的方式,然后根据时间限制、设备情况和果浆的黏稠度,选择最适合你的方法。
- 在晒网或滤器上铺一层粗棉布或干净的旧T恤,然后利用重力,分离出果汁。使用碗或其他容器接果汁。
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- 同样,还可以铺咖啡滤纸,这样可以得到更稀的果汁。
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- 将果汁放到冰箱里保存48小时,等待果汁和沉底分离。然后,将沉淀上的果汁慢慢倒出来。
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保留余下的沉淀,你可以用它来做苹果酱。到目前为止,苹果酱你已经做完一半了。
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用小火加热果汁,再加上柠檬和香料。肉桂、丁香、肉豆蔻、姜和香草这些香料都可以,也可以混合使用。选择你喜欢的香料(但不要加太多),然后一点一点地加到果汁里,边加边尝。
- 现在,你可以尝尝你的果汁,看看甜度够不够。如果你觉得不够甜,你可以再加点糖。
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你可以加热、冰冻或冷藏果汁,然后享用,或者放到罐子里储藏起来以后喝。
小提示
- 如果苹果西打没有罐封就放到冰箱里保存,那它的保质期最多只有一周。如果罐封得当,苹果西打的保质期可以达到好几年。
警告:生活小百科登载此文出于传递更多信息之目的,文章内容仅供参考,并不意味着赞同其观点或证实其描述。