Technical information for the best jam<\/strong><\/p>\n Contrary to what is believed, a fruit that is slightly underripe will let you have a better jam rather than a softer, sweeter and overripe one in terms of process. Because an overripe fruit has a higher acidity and it hardens your process.<\/p>\n Pectin<\/strong> Equipment<\/strong> How to Sterilize Jars<\/strong> Another important tip; you need to fill your jars with jam while they are still hot, so plan the time carefully and put them into the oven or dish washer when your jam is ready.<\/p>\n The best thing about our jam recipe is being very easy and inexpensive. Besides, you are going to have a delicious, soft, set, sweet and sticky jam!<\/p>\n Instructions<\/strong> Use a potato musher (or a fork can also work if you do not have a potato musher) to mush the sugar, fruits and any flavours or spices you added to your jam in a pan till they become a lumpy pulp. The fewer lumps mean your jam will be smoother.<\/p>\n Place your pan onto a medium to height heat and leave it to simmer for approximately 5 minutes. Another important thing here is not stirring too much. Because when you try to stir it too much, you will reduce its temperature. So just watch and enjoy the steam and the smells with a lot of different flavours! Do not forget, if you plan the time carefully, your jam knows what to do on the oven!<\/p>\n Understanding when your jam will be ready is a matter of temperature; normally your jam needs to reach 103 to 105\u2103 for it to set. But we are saving you from messing around with a thermometer and here is the tip: wrinkle method. Put a plate in the fridge to be cooled and when your jam reached the boiling time we gave you in the recipe or you think that it is ready, take a teaspoon of jam (but be careful it will be deadly hot) from the pan and pour it onto the cold plate you put in the fridge before. Slowly push the jam with your finger and if the jam wrinkles slightly, that means it will set when it gets cool. If it does not, then you should leave it on the heat for a few more minutes and then repeat the wrinkle method later till the wrinkles appear.<\/p>\n Time to turn off the heat. Check your jam and skim any strange looking foam or parts from the top of the jam and throw them away.<\/p>\n As we wrote before, while your jars are still hot, pour your jam to the jars and fill them just right up to the top. Traditionally, wax-paper is used to the top of the jar to seal them. But if you wash and sterilize your jars properly, you do not have to use wax-paper. The lids will act as a sufficient seal. When you filled the jars with your jam, secure tightly with lids, leave them to cool and as a satisfying activity, label them with homemade labels! Because you deserved it!<\/p>\n Store them in a cool dry place and enjoy using in your delicious pastry cases such as rainbow tarts or making a quick breakfast. You can also use your jam as a layer between sponge cakes or on your pancakes.<\/p>\n All we can say is \u201cbon appetite!\u201d from now on!<\/p>\n Bir\u00e7ok insan ev yap\u0131m\u0131 g\u0131dalar yapmaktan korkuyor \u00e7\u00fcnk\u00fc bunun adeta bir master \u015fef olmak ya da mutfakta ciddi bir meydan okuma gerektirdi\u011fini d\u00fc\u015f\u00fcn\u00fcyorlar. Ancak i\u015fin asl\u0131 hi\u00e7 de b\u00f6yle de\u011fil. Hem malzemeler hem de maddiyat a\u00e7\u0131s\u0131nda evde re\u00e7el yapmak olduk\u00e7a kullan\u0131\u015fl\u0131 ve tasarruflu!<\/p>\n Hemen hemen her k\u00fclt\u00fcrde, gitti\u011finiz misafirlikte ya da size gelen misafire kendi yapt\u0131\u011f\u0131n\u0131z bir kavanoz re\u00e7eli sevimli kavanozlar e\u015fli\u011finde hediye edebilirsiniz ve ayr\u0131ca re\u00e7elleriniz aylarca mutfak dolab\u0131n\u0131zda mutlu mesut bekleyebilir. Aman bozuldu, hemen yiyelim derdi yok. Kahvalt\u0131 i\u00e7in zaman\u0131n\u0131z k\u0131s\u0131tl\u0131 oldu\u011funda, ev yap\u0131m\u0131 re\u00e7elinizi tereya\u011fl\u0131 bir k\u0131zarm\u0131\u015f ekme\u011fin \u00fczerinde kullanabilirsiniz. \u0130htiyac\u0131n\u0131z olan yaln\u0131zca birka\u00e7 bo\u015f kavanoz, biraz zaman (belki birka\u00e7 saat kadar) ve en sevdi\u011finiz meyve. Re\u00e7eli evde yapmak bu kadar kolay i\u015fte!<\/p>\n Meyve toplamaya gelince, e\u011fer kendi bah\u00e7eniz varsa, re\u00e7elini yapaca\u011f\u0131n\u0131z meyveyi kendiniz se\u00e7ip toplayabilirsiniz ki bu kullanabilece\u011finiz en maliyetsiz ve en sa\u011fl\u0131kl\u0131 yol olur. Zira maalesef herkesin bah\u00e7esinde \u00fcr\u00fcn yeti\u015ftirme \u015fans\u0131 olmuyor. Bu y\u00fczden b\u00f6yle bir \u015fansa sahip de\u011filseniz de g\u00fcvenilir bir manavdan meyvelerinizi alman\u0131z\u0131 \u00f6neririz. Kendi yeti\u015ftirdi\u011finiz meyvelere d\u00f6necek olursak da meyve sezonlar\u0131n\u0131 iyi bilmek gerekir. Mevsimi gelen meyveleri toplay\u0131p, herhangi bir zaman kullanmak i\u00e7in dondurucuya atabilirsiniz.<\/p>\n Sizin i\u00e7in re\u00e7eli en g\u00fczel olan meyveleri ve bu meyvelerin mevsimlerini bulduk;<\/p>\n En iyi re\u00e7el i\u00e7in teknik bilgi<\/strong> Pektin<\/strong> Malzemeler Hakk\u0131nda<\/strong> Kavanozlar\u0131 Nas\u0131l Sterilize Etmelisiniz?<\/strong> Size k\u0131yaklar\u0131m\u0131z saymakla bitmiyor; iyisiniz yahu. Bir di\u011fer can al\u0131c\u0131 bilgi; re\u00e7ellerinizi kavanozlar\u0131n\u0131z f\u0131r\u0131ndan ya da makineden \u00e7\u0131kt\u0131\u011f\u0131nda hala s\u0131cakken d\u00f6kmelisiniz. Bu y\u00fczden zaman\u0131 iyi ayarlay\u0131p, re\u00e7eliniz hemen hemen haz\u0131r oldu\u011funda kavanozlar\u0131 y\u0131kanmas\u0131 ve kurumas\u0131 i\u00e7in bula\u015f\u0131k makinesi ve f\u0131r\u0131na koyun. Yap\u0131l\u0131\u015f\u0131<\/strong> Bir patates ezici ya da \u00e7atal yard\u0131m\u0131yla tencereye koydu\u011funuz meyve, \u015feker ve ekledi\u011finiz di\u011fer aroma vericileri iyice ezin ve il a\u015famada lapa olmas\u0131 i\u00e7in topaklar\u0131 \u00f6nlemeye \u00e7al\u0131\u015f\u0131n. Daha az topak kalmas\u0131 re\u00e7elinizin daha lezzetli olaca\u011f\u0131 anlam\u0131na gelir.<\/p>\n Orta-y\u00fcksek bir \u0131s\u0131daki oca\u011f\u0131n\u0131za tencerenizi koyun ve yakla\u015f\u0131k 5 dakika kaynamaya b\u0131rak\u0131n. Burada \u00f6nemli olan nokta, re\u00e7elinizi \u00e7ok fazla kar\u0131\u015ft\u0131rmaman\u0131z. \u00c7\u00fcnk\u00fc \u00e7ok fazla kar\u0131\u015ft\u0131rd\u0131\u011f\u0131n\u0131zda ve re\u00e7ele kaynama a\u015famas\u0131nda d\u0131\u015fardan \u00e7ok m\u00fcdahalede bulundu\u011funuzda s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015fer. Bu y\u00fczden de tencereden y\u00fckselen buhar\u0131n ve mutfa\u011f\u0131n\u0131za yay\u0131lan nefis kokunun tad\u0131n\u0131 \u00e7\u0131kararak bir ad\u0131m geride bekleyin. Unutmay\u0131n, siz zaten zaman\u0131n\u0131z\u0131 dikkatli ayarlad\u0131ysan\u0131z re\u00e7eliniz kendisi ne yapaca\u011f\u0131n\u0131 biliyor olacak.<\/p>\n Re\u00e7elinizin ne zaman haz\u0131r olaca\u011f\u0131n\u0131 anlamak ise onun ula\u015ft\u0131\u011f\u0131 s\u0131cakl\u0131\u011f\u0131 anlamakla alakal\u0131d\u0131r. Normalde re\u00e7elin tam ayar\u0131nda olmas\u0131 i\u00e7in \u0131s\u0131s\u0131n\u0131n 103 ila 105\u00b0C’ye ula\u015fmas\u0131 gerekir. Fakat sizi termometre ile cebelle\u015fme zahmetinden kurtar\u0131yoruz ve \u201ck\u0131r\u0131\u015f\u0131kl\u0131k y\u00f6ntemi\u201d ile tan\u0131\u015fman\u0131z\u0131 sa\u011fl\u0131yoruz. So\u011fumas\u0131 i\u00e7in buzdolab\u0131n\u0131za bir tabak koyun ve re\u00e7el tarifte belirtti\u011fimiz kaynama s\u00fcresine ula\u015ft\u0131\u011f\u0131nda ya da siz haz\u0131r oldu\u011funu d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fczde tenceredeki re\u00e7elden bir \u00e7ay ka\u015f\u0131\u011f\u0131 kadar al\u0131n (\u00e7ok s\u0131cak olaca\u011f\u0131n\u0131 unutmay\u0131n dikkatli olmal\u0131s\u0131n\u0131z) ve daha \u00f6nce dolaba koydu\u011funuz taba\u011f\u0131n \u00fczerine d\u00f6k\u00fcn. Parma\u011f\u0131n\u0131zla yava\u015f\u00e7a re\u00e7elinizi itin. E\u011fer re\u00e7elinizde k\u0131r\u0131\u015f\u0131kl\u0131k olu\u015fuyorsa, bu yeterli \u0131s\u0131ya ula\u015ft\u0131\u011f\u0131n\u0131 g\u00f6sterir. E\u011fer re\u00e7elde bir k\u0131r\u0131\u015f\u0131kl\u0131k ya da buru\u015fukluk olu\u015fmuyorsa bu da biraz daha pi\u015fmesi gerekti\u011fini g\u00f6sterir. Ocakta re\u00e7elinizi biraz daha pi\u015firin ve gerekti\u011fini d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fcz anda k\u0131r\u0131\u015f\u0131kl\u0131k y\u00f6ntemini tekrarlay\u0131n.<\/p>\n Yava\u015f yava\u015f finale geliyoruz! Art\u0131k oca\u011f\u0131 kapatma zaman\u0131. Re\u00e7elinizi tenceredeyken \u015f\u00f6yle bir kontrol edin ve e\u011fer \u00fczerinde olu\u015fan herhangi bir tortu, k\u00f6p\u00fck ya da olmas\u0131n\u0131 beklemedi\u011finiz bir g\u00f6r\u00fcnt\u00fc varsa onlar\u0131 s\u0131y\u0131r\u0131p at\u0131n.<\/p>\n Daha \u00f6nce de yaz\u0131m\u0131zda belirtti\u011fimiz gibi kavanozlar\u0131n\u0131z hala s\u0131cakken re\u00e7elinizi kavanozlar\u0131n\u0131za d\u00f6kmeye ba\u015flay\u0131n ve kavanozun en \u00fcst\u00fcne kadar doldurun. Eskiden kavanozlar\u0131 m\u00fch\u00fcrlemek i\u00e7in balmumu ka\u011f\u0131tlar\u0131 kullan\u0131l\u0131rd\u0131 ve bu ka\u011f\u0131tlar kavanozu kapatmadan \u00f6nce kavanozun a\u011fz\u0131na yerle\u015ftirilirdi. Ama kavanozlar\u0131n\u0131z iyice y\u0131kan\u0131p sterilize edildiyse balmumu ka\u011f\u0131d\u0131 kullanmak zorunda de\u011filsiniz. Kapaklar\u0131n\u0131zdaki kau\u00e7uk lastikler de m\u00fch\u00fcr g\u00f6revi g\u00f6recektir. Kavanozlar\u0131 doldurup kapaklar\u0131n\u0131 s\u0131k\u0131ca kapatt\u0131\u011f\u0131n\u0131zda re\u00e7ellerinizi art\u0131k so\u011fumaya b\u0131rak\u0131n. E\u011flenceli ve keyifli olmas\u0131 ad\u0131na kavanozlar\u0131n\u0131z\u0131n \u00fczerine ev yap\u0131m\u0131 etiketler yap\u0131\u015ft\u0131rabilirsiniz! \u00c7\u00fcnk\u00fc siz buna de\u011fersiniz!<\/p>\n Re\u00e7el kavanozlar\u0131n\u0131z\u0131 serin ve kuru bir yerde saklay\u0131n ve meyveli tart gibi pasta ya da tatl\u0131lar yapt\u0131\u011f\u0131n\u0131zda ya da \u00e7abuk bir kahvalt\u0131 haz\u0131rlamak istedi\u011finizde kullan\u0131n. Ayr\u0131ca pasta keklerinizin aras\u0131na s\u00fcrebilir, kreplerinizin \u00fczerine d\u00f6k\u00fcp enfes tatlar da elde edebilirsiniz!<\/p>\n \u015eu andan itibaren s\u00f6yleyebilece\u011fimiz tek \u015fey, afiyetler olsun efendim!<\/p>\n","protected":false},"excerpt":{"rendered":" A lot of people are afraid of making homemade foods because they think it requires a challenge in kitchen. However, we have good news; making jam at home is pretty<\/p>\n","protected":false},"author":1,"featured_media":9778,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2332],"tags":[],"class_list":["post-9776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-kaynaklar"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=9776"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/9776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/9778"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=9776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=9776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=9776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPectin is a kind of material which may occur in lots of fruits and they are usually found in the pips, cores or the skins. They help your jam to be set. However, some fruits such as blackberries, blueberries and strawberries are quite low in natural pectin and you may want to use high pectin sugar when you are making jam with these fruits.<\/p>\n
\nPreserving pans are needed to be very big and wide because surface area is very important. They will help you to have faster water evaporation and a more concentrated flavour. However, if you do not have one, just try to use the widest saucepan you have.<\/p>\n
\nOne of the most important issues is sterilizing jars because the more free jars from any nasty bacteria means the more jam free from moulding and wasting. If you have a good and hot-cycled dish washer you can sterilize your jars in this way. If not, firstly wash your jars and lids (without rubber seals) then place them on a baking tray in the oven at 100\u2103\/225\u2109\/gas \u00bc for 30 minutes until they dry. If jars you will use have robber seals, boil them in a pan of water while jars are in the dish washer or in the oven. Be careful while you are taking off the jars and the lids from the oven because of heat. Use gloves. Fish out your rubber seals and dry them.<\/p>\n
\nWash your fruits and put them in a large pan with sugar while your jars are sterilizing. This is the part where you can be creative with spices, herbs and other flavourings to complement your jam. We have some ideas for you; you can try Gooseberry and elderflower for a beautiful pale and floral jam. When it comes to strawberries, a vanilla pod or slug of balsamic vinegar makes it more delicious, rosemary works a treat with peaches, star anise or cinnamon with plums, or pimp up your rhubarb with chopped stem ginger. For balancing flavours as if they were dancing in your mouth with super-sweet fruits, try a splash of alcohol!<\/p>\n![\"\"](\"https:\/\/www.konusarakogren.com\/blog\/wp-content\/uploads\/2019\/10\/recel-2.jpg\")
<\/h3>\nT\u00fcrk\u00e7e \u00c7evirisi<\/h3>\n
\n
\n\u0130nan\u0131lan\u0131n aksine, biraz az olgunla\u015fm\u0131\u015f bir meyve, s\u00fcre\u00e7 a\u00e7\u0131s\u0131ndan daha yumu\u015fak, daha tatl\u0131 ve olgunla\u015fm\u0131\u015f bir re\u00e7el elde etmenize engel de\u011fil. Hatta tam tersi, b\u00f6yle az olgunla\u015fm\u0131\u015f meyvelerin re\u00e7eli \u00e7ok daha lezzetli ve k\u0131vam\u0131nda oluyor. \u00c7\u00fcnk\u00fc olgunla\u015fm\u0131\u015f meyvelerin asidik oran\u0131 olduk\u00e7a y\u00fcksektir ve bu da s\u00fcrecinizi zorla\u015ft\u0131r\u0131r.<\/p>\n
\nPektin, pek \u00e7ok meyvede bulunabilir ve genelde \u00e7ekirdek ya da kabukta bulunan bir maddedir. Pek \u00e7ok a\u00e7\u0131dan re\u00e7elin k\u0131vam almas\u0131na yard\u0131mc\u0131 olurlar. Fakat b\u00f6\u011f\u00fcrtlen, yaban mersini ve \u00e7ilek gibi baz\u0131 meyvelerde bu pektin oran\u0131 olduk\u00e7a d\u00fc\u015f\u00fckt\u00fcr ve bu y\u00fczden de re\u00e7el yap\u0131m\u0131nda d\u0131\u015far\u0131dan destek almak i\u00e7in pektin \u015feker kullanman\u0131z faydan\u0131za olabilir.<\/p>\n
\nPi\u015firme esnas\u0131ndaki y\u00fczey \u00e7ok \u00f6nemli oldu\u011fu i\u00e7in, re\u00e7elinizi yapaca\u011f\u0131n\u0131z tencere olduk\u00e7a b\u00fcy\u00fck ve geni\u015f olmal\u0131d\u0131r. Bu suyun daha h\u0131zl\u0131 buharla\u015fmas\u0131na yard\u0131mc\u0131 olacak ve size daha konsantre bir re\u00e7el tad\u0131 sa\u011flayacakt\u0131r.<\/p>\n
\nDikkat dikkat! Re\u00e7el yap\u0131m\u0131nda en can al\u0131c\u0131 noktalardan biri olan, re\u00e7ellerinizi saklayaca\u011f\u0131n\u0131z kavanozlar\u0131n temizli\u011fine geldik. Bu konunun \u00fczerine \u00e7ok d\u00fc\u015f\u00fcyoruz \u00e7\u00fcnk\u00fc kavanozlar\u0131n\u0131zda olu\u015facak en k\u00fc\u00e7\u00fck bir bakteriyel alan t\u00fcm zahmetinizi ve zaman\u0131n\u0131z\u0131 \u00e7\u00f6pe ataca\u011f\u0131 gibi re\u00e7ellerinize de elveda demeniz gerekecektir. Peki ne yapmal\u0131y\u0131z? E\u011fer hakikaten \u0131s\u0131 d\u00f6ng\u00fcs\u00fcne g\u00fcvendi\u011finiz ve y\u00fcksek \u0131s\u0131ya ayarlayabildi\u011finiz bir bula\u015f\u0131k makineniz varsa kavanozlar\u0131n\u0131z\u0131 bula\u015f\u0131k makinesinde y\u0131kayarak sterilize edebilirsiniz. Yoksa da \u00f6nce kavanozlar\u0131n\u0131z\u0131 ve kapaklar\u0131n\u0131 elde iyice y\u0131kamal\u0131s\u0131n\u0131z (Kapaklardaki kau\u00e7uk lastik hari\u00e7). Sonras\u0131nda Bunlar\u0131 bir f\u0131r\u0131n tepsisine al\u0131p 100 \u00b0C\u2019lik f\u0131r\u0131nda kuruyana kadar yani yakla\u015f\u0131k 30 dakika kadar pi\u015firmelisiniz. Varsa ay\u0131rd\u0131\u011f\u0131n\u0131z kau\u00e7uk lastikleri de kavanozlar bula\u015f\u0131k makinesinde ya da f\u0131r\u0131ndayken bir tencerede kaynat\u0131n. \u00c7ok s\u0131cak olacaklar\u0131 i\u00e7in kavanoz ve kapaklar\u0131 f\u0131r\u0131ndan al\u0131rken \u00e7ok dikkatli olun; f\u0131r\u0131n eldiveni kullansan\u0131z iyi olur. Kaynatt\u0131\u011f\u0131n\u0131z kau\u00e7uk kapak lastiklerinizi de \u00e7\u0131kar\u0131n ve kurumaya b\u0131rak\u0131n.<\/p>\n
\nSize verdi\u011fimiz re\u00e7el tarifinin en \u015fahane noktalar\u0131ndan biri de \u00e7ok kolay ve maliyetinin minimum olmas\u0131. Ayr\u0131ca lezzetli, yumu\u015fac\u0131k, tatl\u0131 ve k\u0131vaml\u0131 bir re\u00e7ele sahip olacak olman\u0131z da cabas\u0131!<\/p>\n
\n\u0130lk a\u015famada meyvelerinizi g\u011f\u00fczelce y\u0131kay\u0131n ve kavanozlar\u0131n\u0131z sterilize edilirken siz meyveleri i\u00e7ine ald\u0131\u011f\u0131n\u0131z b\u00fcy\u00fck ve geni\u015f\u00e7e kaba damak tad\u0131n\u0131za g\u00f6re \u015feker koyun. Bu nokta tam da yarat\u0131c\u0131l\u0131\u011f\u0131n\u0131z\u0131 konu\u015fturaca\u011f\u0131n\u0131z nokta. Zira unutmay\u0131n ki, haz\u0131rlad\u0131\u011f\u0131n\u0131z re\u00e7el tamamen size \u00f6zel olacak ve sizin eseriniz olacak. Re\u00e7elinize bu a\u015famada baharatlar, otlar ve di\u011fer aroma vericiler ekleyecekseniz bu noktada eklemeniz gerekiyor. Bu konuda da siz de\u011ferli okurlar\u0131m\u0131z\u0131 d\u00fc\u015f\u00fcn\u00fcyor ve baz\u0131 fikirler sunuyoruz; efsaneler efsanesi, aromatik bir \u00e7i\u00e7ek re\u00e7eli i\u00e7in bekta\u015fi \u00fcz\u00fcm\u00fc ya da m\u00fcrver \u00e7i\u00e7e\u011fi tercih edebilirsiniz. \u00c7ilek re\u00e7eli i\u00e7in aroma verici olarak vanilya baklas\u0131 ya da \u00e7ok ufak bir miktar balzamik sirke kullanabilirsiniz \u015eeftali re\u00e7eli i\u00e7in ku\u015fdili (rozmarin) \u00e7ok g\u00fczel bir lezzet vericidir. Erik re\u00e7eli yapacaksan\u0131z sizin \u00f6zel tad\u0131 yakalaman\u0131z\u0131 sa\u011flamak i\u00e7in tar\u00e7\u0131n ya da y\u0131ld\u0131z anason imdad\u0131n\u0131za yeti\u015fecektir. Daha nadir de olsa Raven re\u00e7eli yapacaksan\u0131z da zencefil k\u00f6k\u00fc arad\u0131\u011f\u0131n\u0131z aroma olabilir. Re\u00e7elinizdeki efsane meyvelerle ekledi\u011finiz bu aroma vericilerin tatlar\u0131n\u0131n dengeye ula\u015fmas\u0131 ve a\u011fz\u0131n\u0131zda dans ediyor hissi vermesi i\u00e7in de minik bir miktar alkol eklemeyi deneyebilirsiniz!<\/p>\n