Blackcurrant juice: recipe and cooking method. Fresh blackcurrant juice

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For the sake of newfangled (and absolutely not he althy) drinks, the old Russian fruit drink was forgotten - from blackcurrant, lingonberry, cranberry, raspberry and other gifts of gardens at hand. We even learned how to make cola at home, without thinking about how necessary it is, and without thinking about how much harm we are doing to ourselves. It's 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 juice is exactly what you need for cheerfulness and optimism. And he will surely be able to replace our children with chemical pops - even if it takes some effort.

What you need to know and remember

Blackcurrant juice, however, as well as from other berries, is prepared extremely simply. However, the key to success in preparing the drink will be the awareness of some culinary truths.

1. Blackcurrant juice is being prepared only in a heat-resistant glass or enamel pan. Aluminumdoes not fit categorically: the juice can react with it if the wall is scratched during the cooking process. In addition, the color and smell deteriorate. Yes, the enamel on the dish will darken, and it is unlikely that it will be possible to wash it. But the average family can easily afford to get an "extra" pan, designed exclusively for fruit drinks.
2. When 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 benefits that are available in berries. When in contact with the metal, some of the vitamins present in the berries are irrevocably destroyed. Therefore, blackcurrant juice should be made the old fashioned way, by hand.
3. Blackcurrant goes well with almost all other berries, both garden and forest. Blackcurrant juice with cranberries is especially appreciated by lovers of sourness. But also with strawberries, raspberries, lingonberries - yes, with anything! – the drink comes out excellent.

The rest of the process, unlike most culinary "approaches", is outrageously simple.

Currant juice: the first cooking option

About the rules for preparing a drink, the debate goes 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 pre-squeezing the juice. According to it, a quarter kilogram of washed and sorted berries are slightly kneaded, after which they are rubbed through a sieve or pounded with an ordinary crush forpuree. If you used the second method, then the mass is collected in gauze and squeezed well so that the cake turns out to be almost 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 down a little, it is strained, sugar dissolves in it (its amount depends on your favor for sweets) and combines with juice. For taste, you can put a couple of sprigs of mint in the broth while cooling. And you can acidify blackcurrant juice with fresh lemon juice. It is usually drunk chilled. But if you happen to get sick, a warm drink will be the perfect alternative to a tired tea.

Currant juice: the second cooking option

He also has his supporters, who believe that its use makes it possible to get a more tasty and rich blackcurrant juice. The recipe does not differ in composition: the difference is only in the processing of berries. They are placed in water, poured at the rate of a liter per 150 grams of currants, and boiled over the quietest fire for five to eight minutes. Then the currant is pulled out with a slotted spoon and the juice is squeezed out of it. Then both liquids merge, sweeten and drink.

Apple-currant pleasure

We highly approve of the red and black currant juice. It is prepared in exactly the same way as drinking from one type of berry. But we suggest adding one more ingredient to the list: an apple. The taste becomes so refined that it overshadows everything that has been tried before. By a thirdkilogram of a berry mixture, a large ripe apple is taken, preferably from hard varieties. It is coarsely rubbed, poured with two glasses of water and covered with sugar, taken to taste, and boiled for about five minutes. Juice is squeezed out of the currant; cakes can also be added to apple compote. The ingredients come together - blackcurrant juice with nice additions is ready to eat.

Vitamins for the winter

Compotes, preserves, jam - this is familiar and not very interesting. But fresh blackcurrant juice, rolled up in a timely manner and opened in the gloomy season, will delight you with surprise and summer smells. Half a glass of sugar dissolves in a glass of boiling water. A sprig of thyme is also added here - for a brighter aroma - and cake from half a kilogram of currants. The syrup is boiled, which, in a slightly cooled form, is filtered and merges with the previously squeezed juice. Hot juice is once again passed through a double layer of gauze or a sieve, and a spoonful of honey is dissolved in it, it can even be candied. The drink is poured into a sterile jar and pasteurized for a third of an hour - either in the old fashioned way, in a saucepan where water boils, or in an air grill set at 120 Celsius.

Winter drink

Those who do not like to mess with jars and sterilization will still not be left in the cold without vitamins. They are quite capable of making frozen blackcurrant juice. The only thing you have to take care of in advance is to freeze the berries. Of course, and from the store it will be possible“figure out” a delicious drink, but from frozen ones it will be 100% natural, since you will definitely be sure of the quality of the raw material. Currants are defrosted before cooking. The best way out is natural thawing, so it will not lose any flavor or benefits contained in it. The berries are crushed, crushed, juice is extracted from them. To make the process of its extraction somewhat easier, a little water is poured into the puree. Shells from berries are filled with water and languish 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 a zest, you can knead a mint leaf in a fruit drink or drip lemon juice.