How to make juice from viburnum: 4 recipes

Kalina belongs to the healing types of berries. On its basis, fruit drinks are prepared, jam, compotes, juices. Due to the short heat treatment, the fruits retain all useful elements in their structure. Many housewives have difficulty cooking juice from viburnum, the drink turns out to be bitter and tart. To avoid this effect, it is necessary to respect the proportions of the sweetener and the volume of berries. Consider the basic principles of cooking, select the main thing.

Useful properties of viburnum

1. The berry contains organic acids, glycosides, pectin, sucrose, tannins. Such a complete list allows you to remove harmful poisons from the human body and eliminate the effects of radiation (radiation).
2. Kalina has antimicrobial, antiallergic, diuretic, refreshing, regenerating properties.Constant use of juice improves appetite, heals wounds, prevents the development of thrombophlebitis and diabetes.
3. Because of the pleasant taste of viburnum juice is added to tea, herbal infusions and other beverages. Experts recommend drinking viburnum juice or fresh berry for people suffering from high blood pressure and hypertension.
4. In the intercellular space accumulates a lot of fluid, which leads to swelling of the limbs. Kalina eliminates stagnation, but retains potassium in the cells. He, in turn, has a tonic effect on the heart muscle and the vascular system.
5. Juice from the berries of viburnum is especially useful for those who have diabetes or excessive cholesterol in the blood. The drink includes vitamins of groups A, B, C, minerals (iodine, manganese, iron, potassium). Due to this, the body is saturated with energy for the whole day.

Kalinov juice: a classic recipe

• granulated sugar - 260 gr.
• drinking water - in fact
• Fresh viburnum - 0.5 kg.

1. Go through the fruit, remove the crumpled, rotten. Pour Kalina in a sieve, sprinkle with cold water and leave for a third of an hour.During this period, the fluid will drain, otherwise collect moisture with a towel.
2. Move the fruit into a heat-resistant cooking utensil, cover with water so that the liquid rises 1-2 cm above the berries. Set the hob to a minimum, cook the berries until boiling.
3. When the composition settles (the fruits soften), wipe the viburnum through a sieve. Pour the resulting juice into a saucepan, leave for 2.5 hours under a lid. Then drain the liquid from the sediment, pour the drink into heat-resistant dishes.
4. Send the mixture to the hob, add sugar (if desired, its amount can be increased). Boil the juice to dissolve the crystals, remove the resulting foam.
5. At the end of the preparation, filter the drink using 4-5 layers of gauze. Sterilize the jars, pour out the juice. Roll up or cork capron, store in the refrigerator.

Viburnum juice without cooking

• granulated sugar - 250 gr.
• viburnum - 850 gr.

1. Remove the berries from the twigs, sort out the viburnum. Drain all unsuitable specimens, and rinse the good fruit under the tap. Pour into a sieve, leave for half an hour to dry.
2. Grind viburnum kitchen pestle or any convenient method (sieve, blender, meat grinder). Lay in a dry colander 4 layers of gauze, put in the cavity kalinova mashed potatoes.
3. Squeeze the juice, remove the meal, grains and bones. Add sugar to the juice, mix. Leave the mixture at room temperature so that it is present. The granules must be completely dissolved.
4. Stir the juice again, you get a gentle drink with pulp. Heat the jars to spin the product, dry them, pour the juice. Clean in the fridge or any other place for seaming.

Kalinovy ​​juice with honey

• honey - 240-260 gr.
• Fresh viburnum - 550 gr.

1. Remove the viburnum from the branches, sort, rinse in a basin with cool water. Do not remove small branches, they close the hole under the stalk. If there is dirt on the fruit, pour boiling water over it and leave it for 15 minutes.
2. Move the clean and dry berries in a deep bowl or three-liter jar, crush viburnum in porridge pestle. You can use a blender, turning viburnum into a puree.
3. Separate the juice from the seed, peel and remnants of the twigs. To do this, strain the entire contents through a gauze or fine-grained sieve. Add honey to the juice, mix.
4. Try to use floral honey, it belongs to the early varieties and is not sugared.If the product has already crystallized, boil it in advance in a water bath. Only then add on to the juice of viburnum.
5. Send the entire composition to the pan, boil for 5 minutes. Turn off the stove, if necessary, filter the juice. Pour it over sterile containers, cork, let cool. Use after 1 week.

Kalinov juice in a slow cooker

• Fresh viburnum - 750 gr.
• drinking water - 600 ml.
• granulated sugar - 270 gr.

1. Enumerate fresh viburnum, remove extraneous garbage, branches. Rinse the fruit under the tap by placing it on a sieve. Let the berries drain, wipe them with a towel.
2. Prepare a multicooker container, pour the viburnum into the cup, sprinkle with sugar. Fill with water so that the liquid covers the fruit 2 cm.
3. Cover the device, set the function “Quenching” for 45 minutes. When the timer rings, transfer the contents to a strainer, wipe the juice. Remove the cake.
4. Sterilize the container for seaming, dry it and pour the juice into containers. Close the nylon or tin lids, store in a dark place.

Before preparing, sort out the berries, remove bad specimens (crumpled, rotten, etc.).The proportions of granulated sugar are added with personal wishes, you can replace the sweetener with honey or stevia. Rub viburnum through a sieve or squeeze juice with gauze. Consider the recipe for the multicooker and the method of preparation of the composition without cooking.

Video: how to cook viburnum syrup without cooking