Cuisinart CSS-100C, Инструкция и книга рецептов

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10
11
FLA
VOURED SYRUPS
Ginger
S
y
rup
U
s
e t
h
is
sy
ru
p to m
a
k
e
yo
u
r o
w
n g
in
g
e
r a
le
.
T
h
is
i
s
a
ls
o
a k
e
y i
n
g
re
d
ie
n
t to a l
o
t
o
f p
o
p
u
la
r c
o
c
k
ta
il
s
, s
u
c
h
a
s
t
h
e
Dark
’
n
S
to
rm
y
®
o
n
p
a
g
e
6
.
M
a
k
e
s a
b
o
u
t 2 c
u
p
s
(5
0
0
m
l)
3
c
u
p
s
(
7
5
0
m
l) S
im
p
le
S
y
ru
p
(V
e
rs
io
n
1
)
¾
c
u
p f
in
e
ly
c
h
o
p
p
e
d f
re
s
h g
in
g
e
r
1.
Bring the syrup and ginger to a boil in a small saucepan. Once it boils, reduce heat and allow to simmer for about 40 minutes.
2.
Strain the steeped syrup, discar
ding
the ginger
. Allow to cool completely
befor
e using. Syrup can be stor
ed
in an airtight container in the refrigerator for up to a month.
Mint
S
y
rup
In
a
d
d
it
io
n
to b
e
in
g p
e
rf
e
c
t f
o
r a r
e
fr
e
s
h
in
g
m
in
t s
o
d
a
, a b
it o
f t
h
is
sy
ru
p i
n
a g
la
s
s o
f
ic
e
d
t
e
a o
r l
e
m
o
n
a
d
e
m
a
k
e
s a w
o
n
d
e
rf
u
l
su
mmer
dri
n
k.
M
a
k
e
s a
b
o
u
t 2 c
u
p
s
(5
0
0
m
l)
2
c
u
p
s
(
5
0
0
m
l) S
im
p
le
S
y
ru
p
(V
er
si
on
2)
½
c
u
p (
1
2
5
m
l) t
ig
h
tl
y p
a
c
k
e
d
f
re
s
h
mint
lea
v
es
(
a
bout
3
5
medium
le
a
v
es
)
1.
Bring the syrup to a boil in a small saucepan. Once it boils, r
emove
pan fr
om heat and add mint. Cover
and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the leaves. Allow to cool completely befor
e using. Syrup can be stor
ed
in an airtight container in the refrigerator for up to a month.
L
e
m
o
n G
ra
s
s S
y
ru
p
L
e
m
o
n
grass
can
be
f
o
u
n
d
i
n
man
y
larger
supermark
e
ts,
o
r special
ty
s
to
res.
I
t i
s
i
n
t
h
e
p
ro
d
u
c
e s
e
c
ti
o
n a
n
d i
s
a l
o
n
g
, b
ri
tt
le s
ta
lk
(l
o
o
k f
o
r g
re
e
n s
ta
lk
s
, n
o
t o
n
e
s
t
h
a
t a
re
b
ro
w
n a
n
d p
e
e
li
n
g a
t t
h
e e
n
d
s
, f
o
r t
h
a
t
m
e
a
n
s t
h
a
t t
h
ey a
re p
a
s
t t
h
e
ir p
ri
m
e). I
f yo
u
c
a
n
n
o
t l
o
c
a
te
i
t i
n
t
h
e
p
ro
d
u
c
e
s
e
c
ti
o
n
, t
ry
look
ing
in
t
h
e
fro
ze
n
f
ood
a
isle
s
(
a
nd
if
y
o
u
are
l
u
ck
y,
i
t’
s
al
ready
ch
o
p
ped
!)
. P
e
el
a
w
a
y
th
e o
u
te
r l
e
a
f a
n
d u
s
e t
h
e i
n
n
e
r,
f
re
s
h
e
r s
ta
lk
.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) S
im
p
le
S
y
ru
p
(V
er
si
on
2)
3
ta
b
le
s
p
o
o
n
s (4
5 m
l) c
h
o
p
p
e
d
le
m
o
n G
ra
s
s (
fr
o
m a
b
o
u
t 1 s
ta
lk
)
1.
Bring the syrup to a boil in a small saucepan. Once it boils, r
emove
pan fr
om heat and add chopped
lemon grass. Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the lemon grass. Allow to cool completely befor
e using. Syrup can
be stor
ed in an airtight container in
the r
efrigerator for up to a month. Wint
er
S
p
ice
S
y
rup
A d
e
li
c
io
u
s m
ix
tu
re o
f a
ll
o
f t
h
e f
a
vo
u
ri
te w
in
te
r s
p
ic
e
s
.
M
a
k
e
s a
b
o
u
t 2 c
u
p
s
(5
0
0
m
l)
2
c
u
p
s
(
5
0
0
m
l) S
im
p
le
S
y
ru
p
(V
e
rs
io
n
1
)
2
w
h
o
le c
in
n
a
m
o
n
s
ti
c
k
s
(e
a
c
h a
b
o
u
t 4 i
n
c
h
e
s
)
1
0
allspice
berries
8 w
h
o
le
c
lov
e
s
3
st
ar
anise
pods
5
w
h
o
le b
la
c
k p
e
p
p
e
rc
o
rn
s
1.
Bring the syrup to a boil in a small saucepan. Once it boils, r
emove
pan fr
om heat and add r
emaining
ingr
edients. Cover and steep for
30 minutes.
2.
Strain the steeped syrup, discar
ding
the spices. Allow to cool completely befor
e using. Syrup can be stor
ed
in an airtight container in the refrigerator for up to a month.
Cucumber
-Mint
-Basil
S
y
rup
T
h
is
sy
ru
p s
c
re
a
m
s s
u
m
m
e
r, n
o
t o
n
ly
becau
se
t
h
ese
f
resh
herbs
are
abu
n
dan
t
th
e
n
, b
u
t i
t i
s
ve
ry
r
e
fr
e
s
h
in
g
wh
e
n
s
ti
rr
e
d i
n
to a g
la
s
s o
f s
o
d
a
wa
te
r.
M
a
k
e
s a
b
o
u
t 2 c
u
p
s
(5
0
0
m
l)
2
c
u
p
s
(
5
0
0
m
l) S
im
p
le
S
y
ru
p
(V
er
si
on
2)
½
la
rg
e E
n
g
li
s
h c
u
c
u
m
b
e
r,
thinly
sliced
¹∕
³
c
u
p (
7
5 m
l) f
re
s
h m
in
t l
e
a
v
e
s
(a
bo
ut
2
5
medium
le
a
v
es
)
½
c
u
p (
1
2
5
m
l) f
re
s
h b
a
s
il l
e
a
v
e
s
(a
bout
2
5
medium
t
o
large
le
a
v
es
)
1.
Bring the syrup to a boil in a small saucepan. Once it boils, r
emove
pan fr
om heat and add the
remaining ingr
edients. Cover and
steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the cucumber and herbs. Allow to cool completely befor
e using. Syrup
can be stor
ed in an airtight
container in the r
efrigerator for up to
a month.
V
a
nilla
S
y
rup
A
d
d
in
g
t
h
e va
n
il
la sy
ru
p to a g
la
s
s o
f s
o
d
a
wa
te
r i
s
r
e
m
in
is
c
e
n
t o
f a l
ig
h
t c
re
a
m s
o
d
a
.
T
h
ro
w i
n
a s
h
ot o
f r
u
m o
r vo
d
k
a
an
d
t
h
en
p
o
u
r o
v
er
i
c
e
.
M
a
k
e
s a
b
o
u
t 1
½
c
u
p
s
(
3
7
5
m
l)
1
½
c
u
p
s
(
3
7
5
m
l)
Si
mple
Syrup
(V
e
rs
io
n
1
)
1
v
a
n
il
la b
e
a
n
, s
p
li
t l
e
n
g
th
w
is
e
1.
Bring the syrup to a boil in a small saucepan. Once it boils, r
emove
pan fr
om heat and add the split
vanilla pod. Cover and steep for 30 minutes.
2.
Allow to cool completely
. T
ransfer
syrup, including the vanilla pod, to an airtight container and allow to steep for 8 to 10 hours in the refrigerator
. The syrup can r
emain in
the r
efrigerator for up to one month.
H
o
ne
y
-La
v
e
nder
S
y
rup
H
e
rb
a
l a
n
d s
w
e
e
t – t
h
is
sy
ru
p d
o
e
s
n
o
t
u
s
e t
h
e s
ta
n
d
a
rd
s
im
p
le
sy
ru
p, r
a
th
e
r t
h
e
combina
tion
o
f hone
y
a
n
d
s
u
g
a
r ta
mes
th
e
fl
or
al
la
v
e
nder
.
M
a
k
e
s a
b
o
u
t 1
½
c
u
p
s
(
3
7
5
m
l)
½
c
u
p (
1
2
5
m
l) h
o
n
e
y
½
c
u
p (
1
2
5
m
l) g
ra
n
u
la
te
d
s
u
g
a
r
1
c
u
p (
2
5
0
m
l) w
a
te
r
1
ta
b
le
s
p
o
o
n
(
1
5 m
l) f
re
s
h l
a
v
e
n
d
e
r
fl
o
w
e
rs
(f
ro
m a
b
o
u
t 3 t
o
4 s
p
ri
g
s
)
1.
Put the honey
, sugar and water in a
small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until sugar is fully dissolved. Remove saucepan fr
om
heat and add the lavender
. Cover
and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the lavender
. Allow to cool
completely befor
e using. Syrup can
be stor
ed in an airtight container in
the r
efrigerator for up to a month.