Viburnum juice is very quick to prepare, can be stored all winter and will be useful in any situation. If you have unexpected guests, just open the finished juice and take out any cookies.
Ingredients
- Kalina - 1 kg
- Sugar - 150 gr
- Water - 200 ml
Step-by-step cooking recipe
Wash the viburnum well. Separate the berries from the twigs.
Pass the viburnum through a meat grinder, and then grind through a sieve to remove the cake.
Fill the cake with water, bring to a boil and strain through a sieve again.
Mix the juice with water, add sugar and send it back to the fire. Bring to a boil, boil for 20 minutes and pour into jars. Store the viburnum juice in a dark, cool place.
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