Viburnum juice is prepared very quickly, can be stored all winter and is useful in any situation. If unexpected guests come to you, just open the finished juice and take out any cookies.
Step by step cooking recipe
Rinse Kalina well. Separate the berries from the branches.
Pass viburnum through a meat grinder, and then grind through a sieve to remove the cake.
Pour the cake with water, bring to a boil and strain through a sieve again.
Mix the juice with water, add sugar and send back to the fire. Bring to a boil, boil for 20 minutes and pour into jars. Store viburnum juice in a dark, cool place.
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