Viburnum (Kalina) Juice for Winter
Put up a wholesome juice from this autumn berry — a real treasure trove of vitamins! I make this juice every fall, gathering these tasty, healthful berries right after the first frosts. I make syrups with both the pulp and whole berries, and I also just pack the viburnum in sugar, but today I'm sharing a recipe for viburnum juice — give it a try!
Narita
Recipe author
Viburnum (Kalina) Juice for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
12 g
48 kcal
GI:
54
/
0
/
46
- Sort the berries, pull them off the stems, and put them in an enameled or stainless-steel pot. 2. Cover with water, bring to a boil, cook for about 5 minutes, then drain off the water. 3. Press the juice from the berries however is easiest — through a sieve or cheesecloth, for example. 4. Let the juice stand for 3 hours. 5. Add sugar at a rate of 125 g per 1 liter (about 1 quart) of juice. 6. Set the pot of juice over low heat and stir until all the sugar crystals dissolve. 7. Strain the juice through a layer of cheesecloth, return it to the stove, and bring to a boil. 8. Pour the hot juice into sterilized jars and seal, let cool somewhere warm, then store in a cool place.
Caloric content of the products possible in the composition of the dish
- Viburnum - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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