Current is a fruit species that can often be found as a wild plant in forests, although it often adorns many homesteads and gardens. According to folklore, the current was domesticated by the monks after they brought it from the forest to the monastery gardens and from there spread it to other regions among the population.
Currant fruits are often overlooked and are not as popular as other forest fruits. Nevertheless, you should definitely pay attention to this aromatic fruit, because currants are an excellent source of medicinal substances. Due to its numerous beneficial effects on health, we paid due attention to it and found several recipes for preparing delicious and refreshing, and extremely medicinal currant juice.
Currants ripen, depending on the variety, in summer – from June to mid-August. Ripe fruit can be recognized by color or taste. Red currants are bright red when fully ripe, unlike black currants, which are a bright purple-black color.
Currants are most often found in their own gardens where they are harvested by hand, while in mass production they are harvested mechanically. Berries can be found at the market or in the grocery store when they are in season. Sometimes you can also find frozen fruit, but most often it is frozen with other forest fruits.
During the purchase, you should pay attention to the appearance of the berry, it should be clean, bright in color, and of good firmness.
You are free to use any currants you want, just keep in mind that black currants, which are more acidic, will require a slightly larger amount of sugar, while white currants, which are sweeter, will require slightly less. Also, if you wish, you can combine different types of currants.
This simple recipe for red currant juice requires only a few ingredients, and it will only take about twenty minutes to prepare. From the specified amount of ingredients, you will get about 1 liter of red currant juice.
Currant Juice
(No Ratings Yet)
Loading...Ingredients
- 1 kg of red currant
- 1 liter of water
- 500 g of white sugar
- Juice of 1 lemon
- ½ half a bag of preservatives (optional)
Instructions
Clean and wash the currants under cold water and put them in a saucepan
Pour in the water and let the currants cook on low heat until they soften
When the currants are soft, strain them through a sieve into a pot
Squeeze out as much juice as possible from the currant pulp with an appliance
Once again, before pouring into the pot, strain the juice through a cheesecloth or a smaller sieve
Add sugar and lemon juice to the strained juice and cook on low heat for about 10 minutes
Remove the foam from the top of the juice, add the preservative, and mix
Turn off the heat and pour the hot juice into pre-sterilized glass bottles
No Comments