In order not to work in the winter on a drugstore, it's time to make natural stocks of delicious medicines from seasonal fruits, with which we were endowed with a generous nature. We offer to prepare a wonderful syrup from sea-buckthorn, and how to correctly make it you learn from our recipes.
Syrup of sea buckthorn juice - a recipe for winter
Ingredients:
- berries of sea - buckthorn - 1,5 kg;
- granulated sugar - 450 g.
Preparation
The berries of well-ripened sea-buckthorn are thoroughly washed and let through the juicer. The collected sea-buckthorn juice is poured into a stainless steel stainless steel saucepan. To it we add a fine white sugar and at constant stirring of weight we finish it to a stage of boiling. After that, boil the syrup for 10 minutes, and then pour it over a well-fried in the oven glass jars. Also treated with tin lids, we cap all the containers and send the syrup to the shelf with your conservation for the winter. This blank is kept in cool for a long time.
Syrup from sea-buckthorn for the winter without sterilization
Ingredients:
- sea-buckthorn - 2 kg;
- fine white sugar - 900 g;
- drinking water - 200 ml.
Preparation
Sea-buckthorn is carefully sorted, discarding various garbage and spoiled berries. Then we load it into the deep-bottomed container and wash it. Next, we leave the sea-buckthorn in the same colander for at least half an hour, so that the remains of water remain from it.
We dip some of the berries in a large bowl of the blender and chop the seabuckthorn to a homogeneous mush. After pouring it into a metal sieve and wiping it all so that only the cake remains on the net. The same procedure is done with all the other berries.
In the resulting very thick sea-buckthorn juice, add a little bit of drinking (boiled) water, as well as fill in the fine sugar and with a large spoon stir it well. We move the pan to the burner with a smoldering fire and in this mode we heat our syrup until the first bubbles appear in it, indicating its boiling. At this point, we put off the pot of syrup from the fire, pour it over properly prepared banks for further preservation and cork them. But just for storage, we send the syrup not to the storeroom and not to the basement, but to the shelf of the refrigerator, where it will last much longer without losing its valuable properties.