Syrup of chokeberry for winter can be eaten just like that, under a cup of tea, but can be used for impregnating baking, cooking creams or cocktails.
Syrup of chokeberry for winter - recipe
The end of September and the beginning of October is the time of the beginning of the arboriculture of aronia. If the berry wore and on your site, then take the chance to prepare a simple, sated syrup. Since chokeberry does not have a pronounced flavor, we will add cherry leaves to the berries within the framework of this recipe.
Ingredients:
- berries blackberry - 2.8 kg;
- water - 3,8 l;
- sugar - 3.8 kg;
- citric acid - 85 g;
- cherry leaves - 80 g.
Preparation
We divert the transferred berries of black cherry into enamel ware, and then we put cherry leaves and citric acid. Fill the contents of the container with boiling water and leave for about a day. The liquid is drained into a separate container, and the berries are twisted and press the cake well. Mix the juice with the berry infusion and add the sugar. Boil the syrup for about 15-20 minutes after boiling, and then pour over the previously sterilized container.
Harvesting syrup from black chokeberry for winter
For a greater variety in the syrup, you can add mint leaves. At the output you will get an amazing base for a refreshing drink that will only be diluted with water before use.
Ingredients:
- chokeberry - 2.3 kg;
- sugar - 1,3 kg;
- a bundle of mint;
- citric acid - 45 g;
- water - 1.7 liters.
Preparation
As in the previous recipe, the blackfruit is first sorted and washed. After, the dried berries are laid in enamel or plastic utensils together with mint leaves. Berries are poured with boiling water, diluted with citric acid. After a day, the liquid will color and absorb the taste of berries and peppermint - it can be drained, and the blackhorn itself must be twisted and squeezed well through the gauze cut. After mixing the juice and berry infusion, the mixture is sprinkled with sugar and leave the syrup to boil on the fire for about 15 minutes. While the syrup is on fire, you will have time to sterilize the container for it. In sterile bottles we pour boiling syrup and immediately close them with sterile lids.
Black ashberry in syrup for the winter
Bunches of black ashberry in sugar syrup for the winter is an effective and tasty way to keep fruits in the cold. The cooking scheme here is similar to the two previous recipes, but instead of extracting the berries from the syrup and squeezing the juice out of them, we will close the syrup directly with the berries.
Ingredients:
- clusters of aronia;
- sugar - 1.6 kg;
- water - 1,8 l;
- citric acid - 25 g.
Preparation
Prepare the syrup by dissolving the sugar in boiling water. Rinse the black cherry and place it in pre-sterilized jars. Grapes should fill containers by about two-thirds. Pour the berries with a boiling syrup and leave for half an hour. After a while, drain the syrup, for half an hour he will have time to make up and absorb a part of the berry taste. Re-boil the syrup, this time with a little citric acid, which will act as a preservative. Again pour the berries with syrup and quickly roll up the containers with scalded lids. After cooling, the cans can be stored. This syrup can be drunk, previously diluted with water or served for tea.