How to make juice from viburnum: 4 recipes

Viburnum belongs to the healing types of berries. On its basis, fruit drinks, preserves, compotes, juices are prepared. 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 is bitter and tart. To avoid this effect, it is necessary to observe the proportions of the sweetener and the volume of berries. Consider the basic principles of cooking, highlight 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. Guelder-rose possesses antimicrobic, antiallergic, diuretic, refreshing, regenerating properties. Constant consumption of juice improves appetite, heals wounds, prevents the development of thrombophlebitis and diabetes.
3. Due to the pleasant taste, juice of viburnum is added to tea, herbal infusions and other drinks. Experts recommend drinking juice of viburnum or fresh berry for people suffering from high blood pressure and hypertension.
4. A lot of fluid accumulates in the intercellular space, which leads to edema of the extremities. Viburnum relieves stagnation, but retains potassium in the cells. It, in turn, has a tonic effect on the heart muscle and vascular system.
5. Juice from viburnum berries 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.

Viburnum juice: a classic recipe

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

1. Sort the fruits, remove the rumpled, rotten. Pour viburnum into a sieve, cover with cold water and leave for a third of an hour. During this period, the liquid will drain, otherwise collect moisture with a towel.
2. Move the fruits to a heat-resistant cooking utensil, pour water in such a way that the liquid rises 1-2 cm above the berries. Set the burner to a minimum, cook the berries until boiling.
3. When the composition settles (the fruit softens), rub the viburnum through a sieve. Pour the resulting juice into a pan, leave for 2.5 hours under the lid. Then drain the liquid from the sediment, pour the drink into a heat-resistant dish.
4. Send the mixture to the burner, pour in granulated sugar (if desired, its quantity can be increased). Boil the juice until the crystals dissolve, remove the resulting foam.
5. At the end of the preparation, filter the drink using 4-5 layers of gauze. Sterilize jars, pour juice on them. Roll up or seal with nylon caps, store in the refrigerator.

Viburnum juice without boiling

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

1. Remove the berries from the twigs, sort out the viburnum. Discard any unsuitable specimens, and rinse the good fruits under the tap. Pour into a sieve, leave for half an hour to dry.
2. Pound viburnum with a kitchen pestle or in any convenient way (sieve, blender, meat grinder). Lay 4 layers of gauze in a dry colander, put viburnum puree into the cavity.
3. Squeeze the juice, remove the cake, grains and seeds. Add granulated sugar to the juice, mix. Leave the mixture at room temperature so that it is infused. The granules should completely dissolve.
4. Stir the juice again, you get a gentle drink with pulp. Preheat the jars to spin the product, dry them, pour the juice.Put in the refrigerator or any other place for seaming.

Viburnum juice with honey

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

1. Remove the viburnum from the twigs, sort it out, rinse it in a basin with cool water. Do not remove small branches; they close the opening for the peduncle. If the fruit has dirt, pour boiling water over them and leave for 15 minutes.
2. Transfer clean and dry berries to a deep bowl or a three-liter jar, crush viburnum into porridge with a pestle. You can use a blender by turning mashed viburnum.
3. Separate the juice from the seeds, peel and leftover twigs. To do this, strain the entire contents through gauze or a fine-grained sieve. Add honey to the juice, mix.
4. Try to use flower honey, it belongs to the early varieties and does not sugar. If the product has already crystallized, boil it in a water bath in advance. Only after this, add the composition to the viburnum juice.
5. Send the whole composition to the pan, boil for 5 minutes. Turn off the stove, filter the juice if necessary. Pour it over sterile containers, plug, let cool. Use after 1 week of exposure.

Viburnum juice in a slow cooker

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

1. Sort out fresh viburnum, remove extraneous debris, branches. Rinse the fruits under the tap, laying them on a sieve. Let the berries drain, wipe them with a towel.
2. Prepare a container for a multicooker, pour viburnum into a cup, sprinkle with granulated sugar. Pour water so that the liquid covers the fruit by 2 cm.
3. Cover the appliance, set the “Extinguishing” function for 45 minutes. When the timer rings, pour the contents onto a sieve, wipe the juice. Remove the cake.
4. Sterilize the seaming container, dry it and pour juice into containers. Close with nylon or tin lids, store in a dark place.

Before cooking, sort the berries, remove bad specimens (rumpled, rotten, etc.). Proportions of granulated sugar are added according to personal wishes, you can replace the sweetener with honey or stevia. Grind viburnum through a sieve or squeeze juice with gauze. Consider the recipe for a slow cooker and the method of preparing the composition without cooking.

Video: how to make viburnum syrup without cooking