Recipe: Jelly Candies Made With Cedrata Tassoni
Each of us has special flavors of dishes or drinks related to certain moments of their lives, which savoring them catapult as if by magic in that past experience, but always present.
And those magical bottles with the yellow drink bring out the nostalgia in anyone who grew up with this refreshment, when opening the refrigerator at home the cedar Tasson is the only drink to show off along with the mineral water.
Identical today as then in the 180 ml bottle, of transparent and "wrinkled" glass, which enhances its color. No labels except Tassoni Soda in relief on the glass and the unmistakable yellow and green cap.
A historic Italian drink that was born in 1956, as the "evolution" of the traditional Cedar Tassoni syrup . A refreshing, thirst-quenching drink ready for consumption in its ideal dose: sparkling non-alcoholic, sweet and acidulous, of a limpid yellow color, which brings with it the scents of the cedar, from which the Tassoni Company, today as then, extracts the essential oils to get the natural aroma that characterizes the drink. The ingredients are water, sugar, carbon dioxide, citric acid, natural flavors of cedar, citrus and safflower. Originally prepared with the Cytrus Medica cedars cultivated on the shores of Lake Garda, today the Cedrata comes from the processing of cedars of "diamond" varieties ripened in the sun of Calabria.
Why not turn the drink into greedy candy gelèe to serve or give to friends.
(X 25 candies)
100 gr granulated sugar
150 g Cedrata Tassoni
12 gr leaves of food gelatine (isinglass)
Granulated sugar for finishing
Soak the gelatine sheets in a bowl with water at room temperature.
In a saucepan heat the cedar Tassoni with sugar.
Bring to a boil, stirring so that the sugar dissolves completely, remove from the stove and add the well-squeezed gelatin squeezed.
Stir until the gelatine dissolves completely
Pour the mixture into a container and, once warmed, place in the refrigerator for at least 4/6 hours
remove the Candies geleè from the mold, cut it and roll it into the granulated sugar, then serve