In August-September, the shops and markets appear colorful bunches of grapes. What grades do not just see! The green and pale pink, red and black - all delicious and helpful. In the berries contain sugars, salts and double salts of potassium, calcium, magnesium, iron, many organic acids, tannins and pectic substances. Rich grape vitamins A, B1, B2 and C. There are berries quercetin and Henin. In the leaves, which are gathered during the flowering, contains tannins, tartaric and protokatehinovaya acids, sugars, inositol, betaine, carotene, quercetin, choline. Folk medicine recommends the grapes to increase appetite, with angina, as antipyretic, cough and hoarseness of voice and as a tool for metabolic disorders. But the lady's finger, diabetics and those with caries, grapes contraindicated! Do not be too enthusiastic about grapes and those who do not want to gain extra weight because grapes contain a lot of glucose. First I would like to invite you to an ancient recipe for grape jam. Nectar of the Grapes Clear grapes of grain and 1 pound of peeled grapes to take 2 pounds of sugar, half pound small, to fill their berries at night (here refers to the sugar cubes). The next day, cook the remaining half of syrup of sugar and ¾ cup water, boil, cool slightly, then Pour berries with sugar and cook until they are ready and begin to fall off the bottom. Pickled Grapes Method number 1. Pickled grapes large and with a dense skin. The berries are cleaned, separated from the ridge or a bunch of cut into slices and compacted into banks. Fill prepared for this recipe: 1 liter of water take 500 g of sugar, 150 g of 8% vinegar, 25 g of salt, 6-7 cloves buds and fragrant pepper and a piece of cinnamon. All this is boiled, filtered, cooled and poured vinegar. Banks with berries ready to pour syrup, place in saucepan with cold water and warm up. Sterilize grapes for 5-6 minutes after boiling water in a saucepan. Method number 2 (old). A ripe, but firm grapes clear or solid big tassels put in a jar and pour vinegar: 2 cups water 1 cup Rennes take vinegar for each received 3 cup fine sugar and put zest from one lemon. Boil, stirring, cool, cover, put a bottom and a stone, tie a bladder, to place before the frost on the ice, and then in cold but dry basement. Grape (fig) Cook watery syrup of 1 cup water and 1 cup of fine sugar. Holding the bowl on coals (we can and at low heat), dip in syrup pretty branch of grapes, keeping them for a twig. Rolled in finely pounded and sifted sugar (I think we can use and powdered sugar), put on a dish and then bake in a very easy to dried out. Fold again in banks, tie, stored in a dry place. Use for decorations dishes and cakes. If you close for the winter fruit compote on the order below recipe, you will not regret. In winter, get me a jar of fresh grapes from the present tight berry. Recipe tested by this time. Canned grapes The main secret of this original compote is that bunches of grapes should be thoroughly washed in several waters. Canning can be both light and dark grapes. Place the grapes in the banks by one-third, boil syrup - to 2 liters of water 2 cups sugar. Pour hot syrup into banks over the top, immediately ukuporit, turn, to hide something warm and allow them to cool completely. In this process retain the taste of fresh berries. Incidentally, the same way you can conserve and yellow cherries. And since it is in itself a very sweet syrup for her to prepare such products as ordinary tea. Fruit sorbet This dessert course, we are not going to make children, but they treat the guests, always, please! It takes 300 g strawberries, 600 g of red grapes, 200 gsahara, 2 tbsp. tablespoons brandy. Strawberry and grape crush in a food processor and make syrup. Pour sugar into a saucepan with 500 ml of water and bring to a boil to dissolve sugar completely. Then Pour in the syrup, berries and leave it on low heat for 5 minutes, then skip the berries through a sieve with the average cell, pressing well to all the juice out, add brandy to it, all well mixed and refrigerate for 30 minutes. Then put the tray with sherbet in the freezer for 4 hours, stirring it every 30 minutes.