Grappa in Different Flavors
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 d. 25 min.
Ready in
Calories:
9463
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 9,463 cal. | (451 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.1 g | (67 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 liters Grappa
- 1 organic lemon
- 1 organic Orange
- 1 Vanilla bean
- 1 Cinnamon stick
- 300 grams Blueberries
- 2 sprigs mint
- 2 sprigs rosemary
- 1 bay leaf
Preparation steps
1.
Rinse lemon in hot water and cut into thin slices. Place lemon slices in a carafe, fill with Grappa and infuse in a cool place for at least 3 days. Shelf life: about 2 months.
2.
Rinse orange in hot water, wipe dry and carefully pare off the orange peel in one piece. Place in a carafe with a cinnamon stick and vanilla bean, fill with Grappa and infuse in a cool place for at least 3 days. Shelf life: about 2 months.
3.
Rinse blueberries, pat dry, and place in a decanter. Fill with Grappa, seal tightly, and infuse in a cool place for at least 3 days. Shelf life: 3 months.
4.
Rinse mint and rosemary, dry very well and place with the bay leaf in a carafe. Fill with Grappa and infuse in a cool place for at least 3 days. Shelf life: about 2 months.
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