The juice from sea-buckthorn is a storehouse of useful vitamins and minerals, and an excellent solution to the problem of vitamin deficiency in the winter season. It contains a number of useful acids, almost all the B vitamins, as well as C, E, PP and others, phytoncides, carotene and many others. On how to make juice from sea buckthorn for the winter, will be discussed in our article. We will bring the technology and several recipes to choose from, so that you can prepare a healthy drink for yourself and your family. By the way, it will turn out to be very concentrated, so in winter you can prepare from it a vitamin mors: dilute a couple of tablespoons of juice in a glass of water, add honey to taste and drink with pleasure.
Sea-buckthorn juice: a recipe for a classic
For cooking, you will need:
- A kilogram of fresh berries;
- A glass of simple filtered water;
- Sugar to taste (you can not add at all).
Sea buckthorn, gently rinse with running water and dry on a towel. After the berry press through the juicer, and if it is not, blanch them in boiling water for 3-4 minutes. After wipe soft berries through a sieve with a shallow cell or through a pair of layers of gauze. The resulting thick mass of dilute with water, add the sugar to taste, put on a plate and bring to a boil. After the juice from the sea-buckthorn should be poured on sterilized jars and sent to a long storage until winter. In case you doubt how much this is "sugar to taste", you can take into account that with the standard harvesting of sea-buckthorn sand takes in the ratio 1: 0.2-0.5.
Juice from sea-buckthorn with pulp
For cooking, you will need:
- 5.5 kilograms of fresh berries;
- 1.5 kg of sugar;
- 2 liters of water.
This recipe is somewhat different from the previous one: you need to wash and peel the sea-buckthorn, after falling for a couple of minutes in boiling water, and then pull out with a noise. As soon as the berry mass cool slightly, it must be wiped through a sieve with the smallest mesh. Next, prepare the syrup from the specified amount of water and sugar, let it simmer for a couple of minutes, then strain through gauze, cool to 50-60 degrees and pour into the juice from the sea-buckthorn. Done. Now it can be poured into cans, sterilized (for a liter container there will be enough 15-20 minutes in boiling water), roll up with lids and put it in a dark place for storage.
Muss from sea-buckthorn: the original winter recipe for cooking dessert
The juice we have harvested from berries can be used not only for its direct purpose - that is, to plant in water and drink, but also to make from it an excellent manic mousse that everyone will like: both children and adults. For several servings, take:
- 2 cups of sweet sea buckthorn juice;
- 40 grams of semolina.
Juice try, if not too sweet, add the sugar to taste, then put it on the stove and bring to a boil. Then, stirring constantly, pour semolina into the saucepan with juice and cook for 10 minutes. The resulting mass cool, beat in a blender and lay out on the molds. By the way, an excellent idea of dessert may be jelly from sea-buckthorn. Instead of the usual juice, use the berry preform, and you will also get a tasty vitamin dessert. If you have sea buckthorn in your stocks , you can be sure that colds and beriberi will bypass your family.