SWEETCHBERRY, die Wunderbeere macht sauer zu süss the miracle of nature
SWEETCHBERRY, die Wunderbeere macht sauer zu süssthe miracle of nature


Die Wunderbeere oder wie sie mittlerweile mehrfach genannt wird, die Sweetchberry entzückt schon sehr Viele und entzuckert sogar Alles! 


Wenn man sie beschreiben muss, dann fällt einem als erstes das satte Rot der Beere auf. Sie könnte eine längliche Kirsche oder eine Hagebutte sein. Bereits wenn man die Beere nascht beginnt das Vergnügen erst säuerlich und transformiert sich dann in süß. Was die Sweetchberry zur echten Wunderbeere macht, ist das Glykoprotein Miraculin. Dieser Inhaltsstoff legt sich auf die Geschmacksknospen, welche auf süß reagieren und aktiviert diese, bei Säuren. Deswegen schmecken dann saure Speisen süß. 


Mit diesem Wissen kann man nun wunderbare Gerichte, Desserts, Getränke und Cocktails mixen: 




Und hier nur für Sie unsere Rezepte zum nachmachen (in Englisch); 


Choclate Ice Cream 
(6 Servings) 

This receipe will certainly  have you guessing until you eat it. The texture is really velvety smooth due to the cream cheese and egg yolks. It is perfect with Sweetchberry. 



1 cup heavy cream 

2 cups half and half 

8 large egg yolks 

1/4 cup agave nectar 

1/8 teaspoon salt 

1/2 cup unsweetend cocoa powder 

1 cup ounces reduced-fat cream cheese (8 ounces)




Combine the heavy cream and half and half in a heavy saucepan. Cook over medium-low heat until barely simmering,  stirring frequently. Turn down the heat to low. Whisk together the egg yolks, agave nectar, salt and cocoa powder in a large bowl until thoroughly combined. Add about 1/2 cup of the hot cream and whisk vigorously to combine. Repeat three times, whisking thoroughly after each addition. Gradually add the tempered egg yolks back to the hot cream and whisk vigorously to combine. Whisk constantly over medium-low heat until the ice cream base thikens and coats the back of a wooden spoon, 5 to 8 minutes. Do not let the mixture boil. 

Using hand blender, add cream cheese and blend until smooth. Strain the ice cream base through a fine-mesh strainer into a bowl and refrigerate for about an hour, until cold. Pour into an ice cream maker and freeze according to the manufacturers directions. When you are ready to eat, let the Sweetchberry Powder dissolve or check a Sweetchberry Wunderbeere and enjpoy the dish. 


(this will save 152 calories per serving) 








The key to a great mojito is really muddling the mint. Since there is no granulated sugar to break. down the mint leaves, use the lime wedges and a muddler or the end of a wooden spoon to really crush the leaves and release their essential oils.





15 small or 7 large mint leaves Half a lime, cut into wedges Ice cubes


2 ounces white rum

V2 ounce freshly squeezed lemon juice 3 ounces club soda




Place the mint leaves and lime wedges in the bottom of a highball glass. Muddle the mint and lime together. Pill the glass halfwaywith ice. Pour in the rum and lemon juice and top with the club soda.

When you are ready to drink, let the Sweetchberry Wunderbeere  on your tongue and then enjoy the beverage.




Replacing 2 tablespoons of sugar with the sweetnessfrom the berry saves 96 calories per cocktaiL



Spicy Apricot Chicken Wings




My favorite chicken wing place is a Korean strip mall take-out restaurant in Chicago. You walk in and an eighty-year-old woman cooks your wingsfrom start to finish, which takes about an hour.Decades of expertise go into a little chicken wing that is complete perfection. That was the standard for creating this recipe.

Don't be afraid to double the cayenne pepper in this recipe. If you can take the heat, bump it up.They're sweet, spicy, and addictive.




1cup dried apricots, chopped

112 cup freshly squeezed lime juice

1clove  garlic,smashed

1cup water

1/2 teaspoon ground black pepper




2 VJ teaspoons salt

2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2pounds whole chicken wings





Inablender orfood processor,puree the apricots,limejuice,garlic,water,black pepper, salt, cumin, and cayenne until smooth. Ifthe mixture is too chunky, add more water until smooth. Pour half into a large bowl and reserve the other half for a dipping sauce. Add the wingsto the marinade, cover, and refrigerate for at least 4 hours or ovemight

Preheat the oven to 350 degrees F.Line a baking sheet with parchment paper.

Remove the wings from the marinade and spread on the baking sheet. Bake for 30 minutes or until wings are browned and crispy.Servewith the reserved dippingsauce.

When you are ready to eat,let the Sweetchberry Wunderbeere dissolve onyour tongue and then enjoy the dish.













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