How to prepare viburnum juice

Features of choosing berries

There are two main ways to get viburnum berries for further processing and juice extraction: buy or pick them yourself.
In each of these cases, there are rules that must be followed to obtain the most positive result. Self-picking of berries begins at the end of September and continues until the beginning of October, although some experienced herbalists advise waiting until the first frost and only then picking the red berries. Exposure of fruits to cold leads to the removal of bitterness from them, which has a positive effect on the taste of the finished juice.

When choosing a place to collect raw materials, try to move away from roads and industrial zones, choosing only healthy plants growing in environmentally friendly places (there should be no signs of disease on the viburnum leaves).

In addition, do not forget to pay attention to the color of the berries: in ripe varieties it will be deep red, without green streaks or pink gaps. The smell of this berry is sweet and sour.

What you need in the kitchen: appliances and utensils

For different recipes for making viburnum juice, you may need completely different tools, but in most cases they can be easily found in a regular kitchen.

The most common utensils include saucepans, deep bowls, ladles and jars for pouring the finished product. In terms of equipment, you will need a blender, and sometimes a slow cooker, which, however, are also available to most modern housewives.

Step-by-step recipe with photos

The process of preparing juice will not take much of your time, especially since it consists of standard preparation steps:

All berries need to be washed and sorted well, removing stems and debris;
Place the finished raw materials in a deep bowl and add a glass of sugar and a little water to it (just to cover the berries with it);
using a blender, mash the berries a little, but so that the seeds remain intact (not to a mushy state);
Divide the resulting mixture in half and place in two three-liter jars;
add another 0.5 cups of sugar to each container;
fill with water until the jars begin to narrow (more than half, but not to the very top);
The top of the container with juice should be covered with cloth or gauze and left in the room for 14 days to infuse;
After the specified time, we take out our viburnum juice and filter it through a fine sieve so that neither the seeds nor the skins of the berries get into the liquid (to obtain the maximum amount of drink, the pulp can be mashed in the sieve with a spoon).

The finished product can be poured into jars and placed in the refrigerator for further use. If desired, you can roll it up in the standard way for longer storage.

Juicing Recipes

In their raw form, red viburnum berries are quite sour, so it is better to cook them before eating. There are many options for preparing healing drinks, each of which does not take much time and effort.

Classical

To prepare a classic drink from viburnum berries, you need to take 1 kg of fruits and carefully rinse them under running water at room temperature. Then you should pour boiling water over the viburnum (take about 200 ml), and then leave to blanch for 5 minutes. Drain the water and mash the berries thoroughly with a wooden spoon. The finished mass should be squeezed out well using a gauze napkin.

The resulting liquid in which the fruits lay can be consumed fresh instead of tea. The pulp should not be thrown away. It is recommended to boil it for 10 minutes, then strain and add to the juice. You can improve the taste with sugar (no more than 200 g).

This remedy works well in treating many diseases. Medical experts advise drinking viburnum drink in addition to the main treatment for colds and in case of digestive disorders. The healing composition should be stored in the refrigerator.

Juice with pulp

To prevent the viburnum drink from becoming bitter, you need to blanch the berries for 5-7 minutes in hot water. Then you should catch the fruits from the liquid (you can strain them) and crush them with a spoon (preferably wooden). The mushy mass should be combined with sugar syrup in a 1:1 ratio. The drink is ready to drink.

You can also eliminate unpleasant bitterness by first freezing viburnum berries.

Viburnum juice

Viburnum juice is a healing remedy, rich in vitamins, and especially useful in winter. You need to take 1 liter of boiled but slightly cooled water, add to it 100 g of natural honey and viburnum berry juice (half a glass). Combine all components and take them to support the functioning of the immune system.

Honey can be replaced with sugar, but in this case, viburnum juice must be left to steep for 4-5 hours before taking.

If a person knows about any health problems, he should definitely consult a doctor before drinking viburnum juice. Then, during the therapeutic course, it is important to carefully observe the dosage of the healing composition and monitor your body’s reaction to the product.

Other cooking recipes

Today there are all kinds of recipes using viburnum, but making juice from it has always taken pride of place. Let's consider a few more options for getting this tasty, and most importantly, healthy drink.

Viburnum juice with honey

All you need to prepare a medicinal potion is 1.5 cups of viburnum berries (about a glass of pure drink), 1 cup of honey. Viburnum juice with honey will be an excellent solution to the problem of cough and low immunity, which is so important in the cold season.

How to make viburnum juice in a slow cooker

A multicooker is simply an indispensable assistant in the kitchen, because you can cook a wide variety of dishes in it, even vegetable preparations for the winter. It is not surprising that recipes for making viburnum juice may include its use. Let's look at one of them.

fresh viburnum - 750 g;
clean water - 600 ml;
sugar (preferably granulated) - 270 g.

The preparation procedure is as follows:

To begin with, the viburnum, as usual, needs to be cleared of debris, sorted out and washed under running water, finally placing it on a sieve (the berries should drain and dry; you can blot them with a towel).
The finished raw materials should be poured into the multicooker bowl, sprinkled with sugar and poured with a small amount of water (about 2 cm above the fruits themselves).
Close the lid of the multicooker and set the “quenching” mode, which will take 45 minutes.
After the specified time, the entire contents of the appliance bowl must be transferred to a fine sieve and rubbed through it with a spoon (only the juice, without cake and pulp, should drain into a separate container).
Sterilize the jars, dry them and pour the finished drink (you can close it with either metal lids or regular nylon lids).

Viburnum juice for the winter through a juicer

Viburnum juice can serve well and become an excellent addition to traditional methods of treatment for colds, flu, anemia, hypertension, and diabetes.

Required ingredients:

one kilogram of ripe viburnum berries;
one glass of sugar;
200 millilirs of water.

Harvesting method:

Sort the collected berries, clean them of twigs and debris, and rinse under running water.
Extract the juice from the fruit using a juicer.
Pour the resulting juices with water and boil for about five minutes.
Strain and let cool.
Mix the broth, sugar and fresh juice and boil.
Pour the boiling liquid into prepared sterile containers and roll up.

What is the benefit of the product

The benefits of juice from the berries of any plant depend on the beneficial properties of the fruits themselves. Therefore, to learn about all the possibilities of this drink, you need to familiarize yourself with the composition of viburnum berries.

Studying the composition

These red berries are thoroughly saturated with organic acids, pectin, glycosides, sucrose, and tannins that are beneficial to the human body. They also contain more vitamin C than citrus fruits.

In addition, these aromatic berries contain vitamins A and E, calcium, phosphorus, potassium, iron, magnesium, copper, manganese, iodine and some other less known micro- and macroelements. All of them have a beneficial effect on our body and are even capable of removing radiation from it.

Per 100 g of viburnum berries there are only 26 kcal, and there are no fats or proteins in it, and the amount of carbohydrates is 7 g.

Beneficial features

Such a rich composition of viburnum allowed it to be included in the list of plants that are most often used by folk healers. Thus, the mentioned viburnum juice (if properly prepared) can have antiallergic, antimicrobial, diuretic and refreshing effects on the body, and its constant use will not only increase appetite, but also help prevent the development of diabetes and thrombophlebitis.

This drink will also be useful for people suffering from high blood pressure, and the pleasant taste and aroma of viburnum juice allow it to be used as an excellent addition to regular tea. In addition, this sweet product will not harm even diabetics, who, for obvious reasons, are forced to deny themselves standard sweet drinks.

Quite often, a lot of fluid accumulates in the space between tissue cells, ultimately causing swelling of the limbs. Viburnum juice will also help to cope with this, since its constituent components help preserve potassium in the cells, and it, in turn, tones the vascular system and heart muscle.

Medicinal properties of viburnum in folk medicine

In the practice of traditional medicine, viburnum juice is used for a variety of purposes, and some healers note its benefits even in the fight against serious illnesses.

For example, here is one of the most famous recipes for preparing a remedy for high blood pressure: pour boiling water over red viburnum berries and leave in a thermos for about 4-6 hours, then transfer to a water bath for another 20-30 minutes. Once the decoction is well infused, you can add pure viburnum juice to it and then simply drink it like regular tea.

Women with very painful menstruation or other problems of a similar nature are recommended to use an infusion of viburnum bark. The plant cover is crushed, poured with vodka (in the proportion of 1 glass of raw material per 0.5 liter of alcohol) and infused for 7 days. The finished composition must be taken two to three times a day, before meals (one teaspoon of infusion is diluted in a glass of clean water).

The first among them is viburnum juice

When there is such a bowl of filled berries, which must be carefully separated from the branches of the bunches and washed, an hour and a half or two will have passed.

Then there are three ways:

Sugar . Fast, but uses a lot of sugar.

Make jam . Average time, but vitamins disappear.

Squeeze out the juice . Long, but very useful. Let's start with it.

Another three hours, a little physical effort, and several liters of first-class viburnum juice are ready for the winter. The difficulties stem from the fact that you have to press it manually. Flat seeds hopelessly clog the juicer. The method of squeezing juice from viburnum is the same as from sea buckthorn. It's all taken away without a trace. Only the bones and empty flesh are thrown away.

Cosmetic properties of the product

It is not for nothing that viburnum juice is considered a universal remedy for many problems, because it not only treats internal organs, but is also able to cope with cosmetic deviations. In particular, its effectiveness has been proven in eliminating acne, lightening tans, combating laxity of the skin of the face, hands and brittle nails.

Here are some popular recipes in this area:

To lighten your facial skin and remove age spots, it is enough to freeze the strained juice and regularly use it to massage the skin for 1.5-2 weeks. After this time, you will notice how quickly your facial skin smoothes out, acne disappears and freckles become less noticeable.
If you prepare a sour cream mask with the addition of viburnum juice, the acne will go away much faster. The ingredients are taken in equal proportions and, after thorough mixing, are evenly distributed over the surface of the skin, remaining there for 20 minutes. It is advisable to use cool water to wash off the mask. As an alternative recipe, you can use a version based on juice and egg whites (the same ratio is 1:1), only in this case the mask should remain on the skin for half an hour. The effectiveness of the procedures should be noticeable after 15-20 sessions.
In addition to face masks, viburnum juice can serve as a good base for making homemade creams and even lotions. In the first case, a good nutritional composition would be a mixture of three tablespoons of juice and the same amount of olive oil, to which 1 egg yolk is added (leaved on the face for 15-20 minutes). After each procedure, it is advisable to wash off the cream with herbal infusions of calendula or chamomile.
To prepare an equally healthy nourishing lotion, you will need more ingredients. To 0.2 liters of viburnum juice you need to add two yolks, 4 tablespoons of lemon juice, one spoon each of honey and olive oil, as well as a glass of water and 200 ml of cream and alcohol. After thoroughly mixing the finished product, you can wipe your face several times a day.

Is there any harm from juice?

Any medicine should be taken with great care, even if it is just herbal tea. The extent to which its impact will be positive largely depends on compliance with the rules for its use and consideration of possible contraindications. Let's find out who and how viburnum juice can harm.

Possible harm

It would be unfair to call viburnum a harmful product, because possible side effects depend not so much on the characteristics of its components, but on their quantity in the body. Even the most beneficial substances consumed in excess can cause poisoning or severe allergic reactions, which is why the use of viburnum juice should be limited (no more than 1-2 glasses per day).

If you adhere to a specific course of treatment, then it is advisable to take breaks after every month of drinking the healing drink. In rare cases, overdose may cause nausea, stomach pain, and skin rashes.

Useful properties of viburnum

The berries contain organic acids, glycosides, pectin, sucrose, and tannins. Such a complete list allows you to remove harmful poisons from the human body and eliminate the consequences of exposure to radiation.
Viburnum has antimicrobial, antiallergic, diuretic, refreshing, regenerating properties. Constant consumption of juice improves appetite, heals wounds, and prevents the development of thrombophlebitis and diabetes.
Due to its pleasant taste, viburnum juice is added to tea, herbal infusions and other drinks. Experts recommend drinking viburnum juice or fresh berries for people suffering from high blood pressure and hypertension.
A lot of fluid accumulates in the intercellular space, which leads to swelling of the limbs. Viburnum relieves congestion, but retains potassium in the cells. It, in turn, has a tonic effect on the heart muscle and vascular system.
Juice from viburnum berries is especially useful for those who have diabetes or excess 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.

Harm and contraindications of viburnum juice

The juice from this berry has beneficial properties. But it also has contraindications. Fresh viburnum is contraindicated in the following cases:

increased susceptibility to thrombosis;
decreased blood pressure;
increased blood clotting (not possible with thrombophlebitis);
pregnancy (the drink can cause involuntary contractions of the uterus, which leads to miscarriage or premature birth);
increased acidity of gastric juice;
a predisposition to allergic reactions (sometimes vitamin C can cause allergies);
individual intolerance to natural bitterness and alkaloids that are part of fresh juice.

To avoid any harm from straight-pressed juice, you should consult your doctor before drinking it. He will tell you how much to drink this drink and how to do it correctly. Exceeding doses of herbal medicine is harmful and dangerous. The juice must be used for its intended purpose, and then it will have a beneficial effect.

Viburnum juice: classic recipe

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

Sort through the fruits, remove bruised and rotten ones. Pour the viburnum into a sieve, pour cold water over it and leave for a third of an hour. During this period, the liquid will drain; otherwise, collect the moisture with a towel.
Place the fruits in a heat-resistant cooking container, add water so that the liquid rises 1-2 cm above the berries. Set the burner to low, cook the berries until boiled.
When the composition settles (the fruits soften), rub the viburnum through a sieve. Pour the resulting juice into a saucepan and leave covered for 2.5 hours. Then strain the liquid from the sediment and pour the drink into a heat-resistant container.
Place the mixture on the burner and add granulated sugar (the amount can be increased if desired). Boil the juice until the crystals dissolve, skim off any foam that forms.
At the end of preparation, filter the drink using 4-5 layers of gauze. Sterilize the jars and pour the juice into them. Roll up or seal with nylon lids and store in the refrigerator.

Viburnum juice recipes

To prevent the juice from becoming bitter, you need to freeze or blanch the berries in boiling water for 5 minutes before cooking. This tip will work for any of the recipes presented. Before cooking, the berries need to be sorted and cleared of debris and twigs.

Classic cooking option

The most common cooking option. It helps with colds and digestive disorders. It should be noted that, in addition to treatment, the juice can be used as a preventative against colds.

You will need:

about a kilogram of berries;
200 ml water;
200 g sugar (optional).

Rinse the berries well, then pour boiling water for 5 minutes. Then drain the water and mash the berries (it is better to use a wooden spatula or spoon). Squeeze through cheesecloth. The resulting liquid can be diluted with boiling water in which the berries were soaked and drunk. The pulp must be boiled for 10 minutes and added to the juice. To make the taste less sour, add sugar and stir thoroughly.

Cooking with sugar

This recipe is also very common. It differs from others in that the berries need to be boiled. When boiled, they can lose a large amount of useful substances, but the juice will still be useful. Compound:

260 g granulated sugar;
500 g viburnum;
water.

Wash and sort the berries, then pour them into a cooking container and fill them with water so that it is 1-2 cm above the level of the berries. Cook the berries over low heat until completely softened. The berries should settle. After this, rub the mixture through a sieve, pour the resulting juice into a saucepan, cover with a lid and leave for 2.5 hours.

Strain the mixture to remove sediment and put it back on the fire. Add sugar (you can add to taste). Cook, stirring, until the sugar is completely dissolved.

Then strain the mixture through 3-4 layers of gauze and pour into jars.

Juice with pulp

To prepare juice with pulp, you will need to make sugar syrup. To do this, take sugar and water in a 1:1 ratio. Combine the ingredients in a saucepan over medium heat, stirring occasionally, and bring to a low simmer. Then cover with a lid and leave to brew for 30 minutes.

Then blanch a kilogram of berries in boiling water for 5-7 minutes, drain the water and mash the berries. Mix the resulting mass with syrup.

It is recommended to take a quarter glass of cranberries for a glass of sugar. You can also add the zest of one orange for taste.

There is a similar recipe, in which pureed viburnum is mixed not with syrup, but with granulated sugar. You will need 1 kg of berries and 200 grams of sugar. You need to let the mixture brew until the sugar is completely dissolved. The consistency will be more like a puree.

Viburnum juice with honey

Fruit juice is very useful because it combines the beneficial properties of viburnum and honey. It is perfect for strengthening the immune system during the off-season and cold season. For preparation you will need:

100 g honey;
liter of water;
half a glass of juice (you can take more, to taste).

Just mix the ingredients and drink. The water should not be hot, because when hot, honey loses its beneficial properties. It is allowed to use warm. Honey can be replaced with sugar; in this case, let the fruit drink brew for 4-5 hours.

Recipe in a slow cooker

You can use a fairly simple recipe for making juice in a slow cooker. For this recipe you will need:

750 g of berries;
600 ml water;
270 grams of granulated sugar.

Prepare the berries. Then pour into the multicooker bowl, sprinkle with sugar and fill with water so that the water is 2 cm higher. Select the “Stew” function and set for 45 minutes.

At the end of the process, rub the resulting mass through a sieve and discard the cake. The juice is ready.

You can pour it into jars and put it in the refrigerator.

Viburnum juice without cooking

granulated sugar - 250 gr.
viburnum - 850 gr.

Remove the berries from the branches and sort out the viburnum. Weed out all unsuitable specimens, and rinse the good fruits under the tap. Pour into a sieve and leave to dry for half an hour.
Grind the viburnum with a kitchen pestle or any convenient method (sieve, blender, meat grinder). Place 4 layers of gauze in a dry colander and pour viburnum puree into the cavity.
Squeeze out the juice, remove the pulp, grains and seeds. Add granulated sugar to the juice and stir. Leave the mixture at room temperature to steep. The granules should completely dissolve.
Stir the juice again, you will get a delicate drink with pulp. Warm up the jars for rolling the product, dry them, pour out the juice. Place in the refrigerator or any other place for seaming.

Viburnum juice with honey

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

Remove the viburnum from the branches, sort it out, and rinse it in a bowl of cool water. Do not remove small branches; they cover the hole for the stalk. If there is dirt on the fruits, pour boiling water over them and leave for 15 minutes.
Place clean and dry berries in a deep bowl or three-liter jar, crush the viburnum into a paste with a pestle. You can use a blender to puree the viburnum.
Separate the juice from the seeds, peels and remaining twigs. To do this, strain the entire contents through cheesecloth or a fine-grained sieve. Add honey to the juice and stir.
Try to use flower honey; it is an early variety and is not candied. If the product has already crystallized, boil it in a water bath in advance. Only after this add the composition to the viburnum juice.
Place the entire mixture in a saucepan and boil for 5 minutes. Turn off the stove and filter the juice if necessary. Pour it into sterile containers, seal, and let cool. Consume after 1 week of aging.

Viburnum juice in a slow cooker

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

Sort through the fresh viburnum, remove any foreign debris and branches. Rinse the fruits under the tap, placing them on a sieve. Let the berries drain and wipe them with a towel.
Prepare a container for the multicooker, pour the viburnum into a cup, sprinkle with granulated sugar. Fill with water so that the liquid covers the fruit by 2 cm.
Cover the device and set the “Extinguishing” function for 45 minutes. When the timer rings, pour the contents into a sieve and strain the juice. Remove the pulp.
Sterilize the container for seaming, dry it and pour the juice into containers. Cover with nylon or tin lids and store in a dark place.

Recipe for viburnum juice in a juicer

This method significantly saves time and effort. However, we should not forget that the use of long-term heat treatment in the preparation of the product removes most of the beneficial substances from the juice.

Cooking technology:

Rinse fresh viburnum berries in running water.
Place the whole bunches in the upper container of the juicer in one layer.
Sprinkle with sugar to taste, turn on the heat.
Time it. After the juice begins to release, keep the device on the fire for forty minutes.
Pour the hot juice directly into sterilized jars and seal immediately.

Video: how to make viburnum syrup without cooking

Prepare delicious and healthy viburnum juice for the winter, which has valuable properties and is perfect for saturating the body with useful substances in cold weather. Below we offer you several recipes for this healthy drink, which are prepared in different ways and are well preserved as a preparation. Since the beneficial and medicinal properties of viburnum are known to everyone, how important it is for helping with cramps, colds and high blood pressure, there are many recipes for dishes made from viburnum. You can make all kinds of preparations for the winter from the berries, the recipes of which you need to know in order to use viburnum for a long time.

Let's look at recipes for preparations, the main one of which is juice. Most people prefer it, since viburnum juice retains the greatest concentration of beneficial properties. Prepare the juice with or without pulp, with granulated sugar or syrup, or you can completely avoid adding sweets. The main condition is storage in a cool place.

If the number of regular cans has come to an end after the seaming season, it doesn’t matter! Viburnum can be placed in any glass jars, such as coffee jars. The lids are suitable for any kind that tightly close the jars. The only condition is that both the lids and jars are thoroughly washed. The dishes must be treated with boiling water.

The best recipes for preparing viburnum for the winter

Not everyone knows about the beneficial properties of viburnum berries.
The fruit contains a significant amount of micro and macroelements, vitamins required to maintain health. And what can you do with viburnum for the winter? Canning - sauce, juice, compote, jam, tincture, syrup, jelly. A decoction based on berries perfectly helps to reduce high blood pressure, normalize the functioning of the digestive system, improve sputum discharge, etc. The berry is very useful fresh, frozen and even dried.

Viburnum juice for the winter without cooking

This recipe will help viburnum retain maximum beneficial properties, since the berry remains raw, without heat treatment.

1 kg viburnum berries
200 g granulated sugar

The viburnum needs to be sorted out and the berries separated from the branches. The berries are washed and ground in a wooden mortar. The processed berries are placed on cheesecloth and squeezed thoroughly to remove seeds and grains.
Granulated sugar is added to the pulp, mixed and left for a while so that the sugar dissolves completely. Then mix again. What comes out as a result is viburnum juice with pulp, which more closely resembles a liquefied puree.
Next, pour the juice into heated jars. A dark and cool place is ideal for rolled jars. However, if desired, the jars can not be rolled up, but stored in the refrigerator. Such a preparation will not deteriorate here either.

Preparing viburnum juice for the winter in a slow cooker

How to cook:

Sort through fresh viburnum, separating twigs, debris and low-quality berries.
Rinse under running water.
Place in the multicooker bowl, not reaching the edge by three centimeters.
Add sugar to taste.
Fill everything with water. Water should cover the berries at a height of one centimeter above the amount of viburnum.
Turn on the “Stew” mode in the multicooker for forty minutes.
After the beep, strain the resulting mixture through a sieve and roll up immediately.

The finished juice can be taken with honey, this will only increase its healing properties. In this case, when preparing juice, it is better not to add sugar.

Juice from viburnum through a juicer

When preparing juice for the winter, only the seeds and husks are removed, so the drink contains almost all the benefits that are found in the berry. Viburnum juice can be stored in sterilized jars for almost the entire winter. To make juice, it is preferable to take fresh berries, but not frozen ones. This will help the juice be more concentrated.

1 kg viburnum
1 cup granulated sugar
1 glass of water

Wash the berries well in a deep bowl without separating them from the branches. Next, carefully separate the berries and wash again under cold tap water.
Then place the berries on a clean kitchen towel to dry completely. Next, squeeze the berries through a juicer. Since the seeds of the berries are quite hard, the juicer must be cleaned several times. After that, the bones are filled with water and brought to a boil. Sufficient time for boiling is 5-7 minutes. Next you will need gauze folded in several layers. The decoction is filtered through it.
The hot broth and juice are mixed and brought to a boil again, sugar is added. Boil the juice for about 10 minutes. Prepare sterilized jars. Pour hot viburnum juice into jars and cover with lids.

Viburnum juice recipe

Required quantity of products:

one liter of juice;
125 grams of sugar;
one glass of water.

How to cook:

Sort through the berries and rinse thoroughly under running water.
Pour the required amount of liquid over the berries and cook until soft.
Rub the viburnum through a metal sieve.
The resulting liquid should stand for two hours.
Add sugar to the juice and stir until completely dissolved.
Boil the viburnum-sugar mixture and roll it into a sterile container for the winter.

Viburnum juice with honey for the winter

Viburnum with honey can be easily stored in the refrigerator and is used for colds. This medicine is not only tasty, but also healthy and suitable for the whole family.

0.5 kg viburnum berries
250 ml honey

Rinse the viburnum berries thoroughly with warm water, without separating them from small branches. If the berries are very dirty, pour boiling water over them. Then carefully pick the berries in a deep bowl, since this procedure often causes splashing of juice. Next, without removing the viburnum from the deep container, gently crush it with a crush.
At this stage it is necessary to separate the seeds, skin and juice. To do this, you can use a metal sieve, where you place the contents, place everything on another container and then grind the juice with a spoon. The seeds and husks should not be thrown away. They make a delicious compote.
Next, 250 ml of juice is mixed with 250 ml of honey. It is better if the honey is floral. Because it is an early variety of spring flowers that does not crystallize. If the honey is already crystallized, you need to pour the juice into a half-liter jar, adding honey little by little. Stir until the honey is completely dissolved. This way the jar is filled to the brim. It is very important that the honey is real and stored for no more than 10 months. Older honey loses beneficial vitamins.
According to this recipe, the juice initially comes out bitter, but thanks to honey, the resulting mixture will gradually lose its bitterness. Viburnum juice is poured into jars and placed in a cool place until ready to use. You can use viburnum with honey after a week.

In my life I adhere to traditional methods of treatment. I constantly use viburnum berries, ground with sugar, for blood pressure. Kalina helps very well. I've never tried viburnum juice. I think the effect will be even greater. I will definitely use your recipes. I was especially interested in the recipe for viburnum juice with honey. Thank you.

Recipe for soaked viburnum for the winter

This method of harvesting healthy berries is considered the simplest and most economical. As a rule, it is prepared as a remedy to eliminate dysfunction of the digestive system. The shelf life is long, and at room temperature and without hermetically sealed.

fresh viburnum - 500 g;
filtered water - 2.5 l;
granulated sugar to taste.

Pour the prepared, clean berries into a 3 liter glass container. It must first be thoroughly washed and dried in the oven.
Pour in the required amount of water and add granulated sugar. Stir until the grains dissolve. Cover with gauze and keep in a cool place for 14 days, stirring from time to time.

The viburnum berry is a real mystery for most people, despite the fact that it grows almost everywhere. Not every housewife is ready to make blanks from it. The reason lies in its tart, bitter taste. If you pick the berries after the first frost, the viburnum becomes tasty and the preparations are more tender.

I hope in this article everyone has found for themselves what can be done with viburnum for the winter.