A simple recipe for chokeberry syrup for the winter. Chokeberry syrup

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Since I tried chokeberry syrup, I have stopped sleeping peacefully. As soon as the chokeberry season begins, I arm myself with a basket and beg from neighbors, my grandmother and all those who will not refuse my favorite chokeberry. I collect the harvest, carefully lowering each berry into the mouth of the braid. No amount of laziness can stop me from the feat of brewing the most delicious syrup for the winter, which is eaten by none other than the gods, because such deliciousness could only be invented in heaven. If we move away from pathos, then chokeberry syrup is not only tasty, but also healthy. Prepare, you won’t regret it!

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You will need

• For 1 kg of berries:
• 1 liter of water
• 1 kg sugar
• 1-2 teaspoons citric acid
• 100-200 cherry leaves

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Step by step solution 1:248

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1. The most difficult thing in making syrup, in my opinion, is collecting 100-200 cherry leaves. It is in them that the incredibly delicious aroma of the syrup lies. And the more of them there are in the recipe, the tastier it will be.

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2. Wash the leaves thoroughly, add water and bring to a boil. We insist for a day.

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3. We remove the berries from the stalks and wash them.

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4. Bring the infusion of leaves along with the leaves to a boil. Add citric acid.

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5. Pour berries into the pan.

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6. Bring the contents of the pan to a boil again and leave to steep for a day.

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7. A day later we return to the berries.

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8. Pour the infused liquid into a separate pan. I strongly do not recommend throwing away the berries. Later I’ll tell you how to make delicious jam from them, with which you can bake mind-blowing pies.

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9. Add sugar to the infusion.

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10. Bring to a boil. Boil for 3 minutes. Pour the finished syrup into sterilized jars and wrap it in a blanket. After a day, put it in a cool, dark place.

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11. The result is a very tasty syrup of rich ink-beetroot color with a pleasant cherry aroma and a gently astringent taste.

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note

• For variety, you can add cinnamon and/or vanilla to the aromatic composition. The syrup can be diluted with water and drunk as a tonic. It’s incredibly delicious to eat pancakes with syrup. I soak cake layers with it. If you dilute it with vodka or alcohol, you get a very tasty liqueur. That's how many uses can be found for such a simple liquid syrup winter preparation. Our syrup does not stagnate and an open jar goes away literally instantly. The sharing process almost leads to a fight, because it really is very tasty. And those who don’t know what the syrup is made from, after tasting a couple of sips, put the mug away from their lips with an amazed look and ask: “What is this?” I answer: “The drink of the gods.”

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Chokeberry, as one of the healthiest berries, is very often used for winter preparations. Despite the tart taste of the fruit, aromatic jam and compotes are prepared from this berry, but the most successful is the syrup made from chokeberry with citric acid and cherry leaves.

About the workpiece

Chokeberry syrup, prepared with the addition of citric acid and cherry tree leaves, is a universal preparation that can be used as a base for making jellies and compotes. In addition, the syrup itself, without dilution, can act as a sweet addition to ice cream and baked goods (pancakes, pancakes).

The main feature of such a chokeberry preparation made according to this recipe is that it has an unusually pleasant aroma with cherry notes. The taste is not cloying, but rather moderate, with a slight sourness.

Despite the apparent simplicity of the recipe for such a chokeberry preparation with citric acid, the following rules remain mandatory and unchanged:

• the berries should be picked only when they are ripe, and even better, after the first frost, since unripe rowan has a tart taste;
• to completely get rid of astringency, you can pre-freeze the fruits in the freezer;
• Before starting cooking, chokeberries must be sorted, spoiled specimens and branches are removed, and thoroughly washed under running water;
• cherry leaves must also be washed so that unwanted microorganisms and insects do not get into the syrup;
• for long-term storage for the winter, it is important to sterilize the container; usually such a delicacy is poured into small glass jars (up to 500 ml).

Ingredients

Servings: – +

• chokeberry1.5 kg
• water 3 l
• cherry leaves 400 pcs
• granulated sugar 4 kg
• lemon acid7 tbsp. l.

Calories: 226.3 kcal

Proteins: 0.8 g

Fats: 0.1 g

Carbohydrates: 55.2 g

2 hours 15 minutes. Video recipe Print

Initially, the berries are collected, sorted and washed thoroughly (you can additionally freeze the fruits in the freezer).

When finished, chokeberry syrup with citric acid should have a slightly thick consistency. As soon as the contents of the pan have boiled down to the required state, they begin to roll up the syrup for the winter. Be sure to pour the finished delicacy hot into pre-sterilized jars, seal it tightly and turn it over until it cools completely. Then the workpiece is sent to be stored in the cellar for the winter.

Chokeberry syrup with citric acid and cherry leaves turns out very tasty and aromatic. At first glance, it is impossible to say that such a delicacy was made from such a tart berry, since the taste has pronounced notes of cherry.

Instead of allocating a huge amount of space for three-liter jars of berries, you can simply prepare chokeberry syrup with, and dilute it before use until the desired degree of sweetness is achieved.

In all of the above recipes, citric acid plays not only the role of a flavoring additive, but also a simple natural preservative.

Chokeberry syrup recipe

To make the syrup more pronounced, you can use not only chokeberry berries, but also its leaves. This addition will give the syrup more flavor.

Ingredients:

• chokeberry berries – 1.8 kg;
• water – 1.8 l;
• a handful of chokeberry leaves;
• sugar – 1.4 kg;
• citric acid – 45 g.

Preparation

We place the washed and dried chokeberry berries together with the leaves of the plant one by one in the selected container. We dilute citric acid in hot water and pour berries with leaves. Let the syrup base cool overnight. During this short period, the chokeberry will give off not only its taste, but also its color, thanks to the abundant secretion of juice. Afterwards, the syrup is filtered, discarding the chokeberry and leaves, and the resulting infusion is combined with granulated sugar and left until it boils. Boil the syrup until the pink foam on the surface disappears completely. Next, the syrup is poured into a sterile container and immediately closed.

Chokeberry syrup for the winter - recipe

Ingredients:

• water – 980 ml;
• sugar – 1.1 kg;
• citric acid – 5 g;
• chokeberry berries – 1.1 kg.

Preparation

Bring the water to a boil, dilute sugar and citric acid in it. When the syrup boils again, put the washed berries in it, and then wait until it boils again. The first stage of preparing chokeberry syrup is completed, now the container with the berries is left until completely cooled, the berries are crushed and the syrup is filtered. Before pouring into jars, boil the syrup for about 3-5 minutes and then close it.

How to make syrup from chokeberry juice?

You can make syrup from pure juice, but its taste will be too sharp, sour and tart, so we recommend combining the juice with water.

Mix berry juice and water in equal volumes, add an equal amount of sugar to them (proportion 1:1:1). Next, leave everything to boil until it boils, leave on the fire until the foam disappears and pour into a sterile container.

First, let's prepare the berries.
We carefully sort out the chokeberries from twigs and sticks and wash them.

Pour three liters of water into a deep saucepan. Calculate so that in the future the water will completely cover the berries by at least 3 cm.
Add 1-2 teaspoons of citric acid to the water.
Place the pan on the fire and bring the water to a boil.

Add berries to the water and bring everything to a boil again.
Turn off the heat, remove the pan from the stove and cover with a lid.
Let the berries sit at room temperature for one day.

We throw everything into a colander. Separate the berries from the liquid. We no longer need berries for this recipe. But I will also have a recipe for raw jam made from the remaining chokeberries.

Add a kilogram of sugar to the infusion.
Mix everything.

Put the pan on the fire. Bring the liquid to a boil and then cook for another 3 minutes.

That's all. The syrup is ready.
While the syrup is hot, pour it into sterilized jars and screw the lids on tightly.
I sterilize jars using steam. You can choose any method you like: in the oven, microwave, etc.
The finished jars must be turned over and checked to see if the lids are tightly closed. Then wrap them in a warm blanket until they cool completely.

I keep my chokeberry syrup in the refrigerator all winter. Thanks to the presence of citric acid in the product, it can be stored for a very long time.
I add the finished syrup to tea, prepare compotes and various drinks based on it.
Such syrup, especially in winter and spring, during periods of vitamin deficiency, is very beneficial for the body. But you should not forget that chokeberry, according to doctors, greatly lowers blood pressure.
I'll tell you a little from my experience. I have always had low blood pressure. Every autumn I eat chokeberry and make preparations from it. I don’t overuse it, of course, but I also don’t deny myself this delicious berry. I feel great. This surprised me for a long time, because everywhere they write that the pressure should drop significantly. Finally, I recently read that chokeberry first significantly lowers blood pressure, and then with constant use it normalizes. This is probably my case).
Chokeberry syrup can be cooked with the addition of cherry leaves. Then it will turn out even more fragrant. The cherry leaf is infused together with the berries.
Now for the cost of the workpiece. The only products I have are a kilogram of sugar for 38 rubles (the price has gone up a lot, last year I bought it for 28) and citric acid, let it be another 2 rubles. Total 40 rubles. For two and a half liters of syrup it is very inexpensive. I think in stores they will sell this syrup much more expensive.
* The syrup preparation time is indicated without taking into account the infusion of berries.
Good luck to everyone and new culinary discoveries.

Well, the long-awaited time has come, the real golden autumn has finally arrived. The time has arrived to collect late forest and garden berries. As you know, during the period of the first frost, the concentration of nutrients in them is highest. Particularly noteworthy in this regard is the legendary chokeberry, which, in essence, is a unique storehouse of vitamins. It is interesting to know that the eastern part of the United States of America is considered the birthplace of chokeberry (the scientific name of chokeberry). However, the variety of fruit bush to which the inhabitants of our country are accustomed was bred by the famous Russian biologist-breeder Ivan Vladimirovich Michurin. It was he who first drew the attention of the general public to this extremely useful plant, and also did everything possible to popularize it in the vastness of our Motherland. It should be noted that chokeberry is quite popular not only in Russia, but also in Western Europe. They have learned to make a lot of things from its juicy and tart fruits - this is the well-known jam, and exquisite homemade wine, and a variety of delicious pastries, and even delicious ones with an absolutely stunning and unusual flavor filling. Today we will talk about how to prepare an excellent vitamin syrup from chokeberries and fresh cherry leaves.

Delicious medicine - chokeberry with cherry leaves

This unique and one-of-a-kind recipe came to us from the distant Soviet past. In those dramatic times, the population of the huge country, as we know, was not particularly spoiled by all sorts of culinary delights, and therefore, almost everything that came to hand was used. As a result, we have instructions for preparing not only quite tasty, but also incredibly healthy syrup, which can be added to a wide variety of dishes, drinks and even baked goods.

Ingredients:

• Fresh chokeberry berries (chokeberry) – 1 kg
• Granulated sugar – 1 kg
• Cherry leaves – 150-200 pcs.
• Citric acid – 1 level teaspoon

Cooking diagram:

• Rinse the cherry leaves thoroughly, add water and put on fire. As soon as the water boils, turn off the gas and leave the mixture to steep for one night. Note: some housewives skip this procedure and simply boil the chokeberry berries along with cherry leaves for about 15 minutes.
• The next day, bring the cherry leaves to a boil again and add fresh chokeberries and citric acid to them.
• As soon as the liquid boils, turn off the heat and leave the mixture to steep for 24 hours.
• After a day, separate the collected juice from the berries and pour it into a saucepan.
• Add sugar to the pan with the juice and cook for another 3-5 minutes. Then pour the syrup into sterilized jars. It is advisable to store it in a cool place or in the refrigerator.
• From the remaining berries, you need to prepare homemade jam, according to any classic recipe you know.

Today, if you have the desire, you can easily order a cake filled with chokeberry, and in Soviet times, even the presence of the most ordinary jam or medicinal syrup from this berry was considered a great luxury. In our opinion, we should not forget about this amazing recipe that we inherited from our grandparents. After all, thanks to him, we have in our hands not only another confectionery “zest”, but also a full-fledged medicine with which we can prepare a delicious hypervitamin drink for the whole family.

Useful properties of chokeberry

We can talk almost endlessly about the beneficial properties of chokeberry, but we will try to tell you only about the most important of them. A distinctive feature of this berry is that it contains, for example, 20 times more vitamin P than oranges or apples, but the iodine content is 4 times more than strawberries or raspberries. In most cases, fresh chokeberry berries and its juice (including canned) are used to treat hypertension stages 1 and 2, as well as to prevent atherosclerosis. However, in addition to this, chokeberry is able to remove radioactive substances and heavy metals from the body, significantly improve the condition of the liver and bile ducts, and have a fairly positive effect on the condition of blood vessels, making them more elastic and elastic. Doctors are very willing to prescribe it for rheumatism and diabetes. It is not recommended to use it only for people suffering from hypotension (low blood pressure), gastritis or stomach ulcers. Scientists unanimously claim that not only fresh and natural chokeberry fruits have healing properties, but also all culinary dishes prepared from it, without exception. So, if you ever really want to surprise the guests gathered for a children's party in your home, then try to purchase an original