Bakmazi

Description

The drink is quick and easy to prepare. Freshly squeezed juice (this is important) is brought to a boil, then the heat is reduced and the mixture is simmered until the liquid reduces exactly by half. During cooking, watch the foam and skim it off periodically. If, after the volume has halved, the juice is left on the heat and reduced even further, you can end up with fruit honey. The ready bakmazi should be thoroughly cooled, then poured into jars or bottles with tight lids. Store this dessert in a cool, dark place. You can make various drinks from bakmazi syrup all year round by simply diluting the concentrate with water to the desired consistency. The thicker the bakmazi, the longer it will keep. Serve chilled.

Instructions