For the sake of newfangled (and absolutely not healthy) drinks, the old Russian fruit drink was forgotten - from blackcurrant, lingonberry, cranberry, raspberry and other gifts of the gardens at hand. We even learned how to make Coke at home, without thinking about how much it is needed, and without thinking about how much harm we do to ourselves. It is time to return to traditions that not only bring taste to life, but also supply tired organisms with vitamins, supporting them with the heavy rhythm of modern existence. Blackcurrant fruit drink is exactly what you need for vigor and optimism. And he will surely be able to replace chemical pops for our children - let him have to try for this.
What you need to know and remember
Blackcurrant fruit drink, however, as well as from other berries, is prepared very simply. However, the key to success in preparing a drink will be the recognition of some culinary truths.
- Black currant juice should be prepared only in a heat-resistant glass or enamel pan. Aluminum does not categorically fit: juice can react with it if the wall is scratched during cooking. In addition, the color and smell deteriorate. Yes, the enamel on the vessel will darken, and it is unlikely to be washed. But the average family can easily afford to get a "superfluous" pan, intended exclusively for fruit drinks.
- At the time of preparing the berries, you can use a blender, juicer or mixer. But our goal is not to speed up the process, but to fully preserve all the usefulnesses available in the berries. In contact with the metal, part of the vitamins in the berries irrevocably collapses. Therefore, blackcurrant fruit juice should be made the old fashioned way, by hand.
- Blackcurrant is perfectly combined with almost all other berries, both garden and forest. Black currant juice with cranberries is especially appreciated by sour lovers. But with strawberries, raspberries, lingonberries - yes with anything! - the drink comes out excellent.
Otherwise, the process, unlike most culinary "approaches", is simple to disgrace.
Currant juice: the first cooking option
On the rules for making a drink, disputes go on without stopping. There are two ways, and both have their supporters and fans. To begin with, we suggest you try blackcurrant juice, the recipe of which involves preliminary squeezing the juice. On it, a quarter of a kilogram of washed and sorted berries are slightly kneading, after which they are rubbed through a sieve or pushed with a normal mashed potato pusher. If you used the second method, the mass is collected in cheesecloth and squeezed well, so that the cake turned out to be practically dry. The juice is set aside, and the remains of blackcurrant are poured with a liter of water and boiled for three minutes from the moment of boiling. When the broth cools somewhat, it is filtered off, sugar dissolves in it (its amount depends on your favor for sweets) and combines with the juice. For taste, you can put in a decoction while cooling a couple of sprigs of mint. And you can acidify blackcurrant fruit juice with fresh lemon juice. They drink it most often chilled. But if you are sick, a warm drink will be the perfect alternative to bored tea.
Currant juice: the second cooking option
He also has his supporters who believe that its use makes it possible to obtain a more delicious and saturated fruit juice from blackcurrant. The recipe does not differ in composition: the only difference is in the processing of berries. They are placed in water poured at the rate of a liter per 150 grams of currant, and boiled over the quietest fire for five to eight minutes. Then the currant is pulled out with a slotted spoon and juice is squeezed out of it. Then both liquids merge, sweeten and drink.
Apple currant pleasure
Very people approve of the fruit of red and black currants. It is prepared in exactly the same way as drinking from one type of berries. But we suggest adding another ingredient to the list: an apple. The taste becomes so refined that it overshadows everything that has been tried before. A large ripe apple is taken per third kilogram of the berry mixture, preferably from hard varieties. It is rubbed coarsely, poured with two glasses of water and filled with sugar, taken to taste, and cooked for about five minutes. Juice is squeezed out of the currant; cake can also be added to the compote to the apple. The components are combined - blackcurrant fruit juice with pleasant additions is ready to eat.
Vitamins for the winter
Stewed fruit, preserves, jam - this is familiar and not too interesting. But the fruit juice of fresh black currant, rolled up in a timely manner and open in the gloomy season, will please with unexpectedness and summer smells. Half a glass of sugar is dissolved in a glass of boiling water. To this is added a sprig of thyme - for a brighter flavor - and cake from half a kilogram of currant. Syrup is boiled, which, in a slightly cooled form, is drained and merges with previously squeezed juice. Hot fruit juice is once again passed through a double layer of gauze or a sieve, and a spoon of honey, even sugared, can be dissolved in it. The drink is poured into a sterile jar and pasteurized for a third of an hour - either the old fashioned way, in a saucepan where the water is boiling, or in an air grill set at 120 Celsius.
Winter drink
Those who do not like to mess with banks and sterilization will still not be left in the cold without vitamins. They can easily make frozen blackcurrant fruit juice. The only thing you have to take care of in advance is to freeze the berries. Of course, it will be possible to “figure out” a tasty drink from the stores, but from the ones frozen personally it will be completely natural, because you will be sure of the source of raw materials. Currants thaw before cooking. Natural thawing is the best way out, so it will not lose any flavor or the benefits it contains. Berries are crushed, frayed, juice is extracted from them. To make the process of its extraction a little easier, a little water is poured into the puree. Shells from berries are poured with water and simmer on fire without boiling for about a quarter of an hour. Next, the broth is combined with juice and sweetened with honey or sugar. For zest, you can mash a leaf of mint in a fruit drink or drip lemon juice.