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Chokeberry syrup with cherry. Chokeberry syrup with citric acid. The benefits of mountain ash for the endocrine system

The desire to reproduce the taste of syrup from chokeberry I have carried since childhood. She began to realize her gastronomic dream in real life not so long ago and now for 5 years now I have a tradition - every autumn I cook chokeberry.
I will not talk about the benefits of this berry. She is without a doubt. I want to talk about the incomparable taste of syrup.
By itself, chokeberry is not very tasty - with bitterness, it knits the mouth. Its feature is aroma. Fragrant, delicately spicy. The rich color of the berry itself allows you to prepare a tasty and sweet treat from it. Now is the time to do it.
For syrup, you need a ripe, but not overripe berry. The main thing in harvesting is to get ahead of the birds that adore chokeberry.
We collect the berries, free them from the stalks and wash them well. Since the mountain ash grows in a bush, on which worms and snails with waste products like to sit, the mountain ash can be soaked for half an hour in cold water.


Not the most important, but a very important accent in the preparation of chokeberry syrup is cherry leaves. They need a lot. In the recipe, I gave an approximate amount. In fact, the more sheets, the better. The cherry leaf will give the berries their unique flavor. In tandem, you get just stunning ambergris.
It is advisable to soak the leaves and also wash them well.


Some pre-infuse the leaf, and then boil the berries in the infusion. I laid the chokeberry and leaves in layers.


To shade the sugary taste of chokeberry, you need to add citric acid to the syrup. I pour the first spoonful directly on the berries. The second - already when I cook the syrup directly.


Pour the stock with boiling water and bring to a boil. You can boil for 1-2 minutes so that the berries open.


We remove the hot pan from the heat and send it to a cool place to brew for a couple of days.


After the allotted time, the resulting infusion is drained through two sieves or several layers of gauze, add sugar and put on fire.


Once the sugar has dissolved, taste the syrup. If too sweet, add 1-2 tablespoons of citric acid.
Bring the syrup to a boil. Cook for about one minute and pour hot into sterilized jars under metal lids.


The remaining berries are NEVER thrown away. Be sure to cook delicious blackberry jam.

The syrup is deep red in color. From it you can prepare cool tonic or, conversely, warming winter drinks with the addition of cinnamon, vanilla. Can be added to baking - soak cake layers, eat with pancakes, pour over ice cream; prepare sweet fruit sauces or sorbet. If chokeberry syrup is diluted with alcohol, you get just a luxurious liqueur, which women will especially like.

If you do not have cherry leaves, you can do without them. The aroma, of course, will not be the same, but the syrup will still turn out delicious.

Time for preparing: PT00H30M 30 min.

Approximate cost per serving: 50 rub.

First, let's prepare the berry.
We carefully sort out the chokeberry from twigs and sticks, wash it.

Pour three liters of water into a deep saucepan. Count so that the water in the future completely covers the berries by at least 3 cm.
Add 1-2 teaspoons of citric acid to the water.
Put the pot on the fire and bring the water to a boil.

Add the berries to the water and bring everything to a boil again.
Turn off the heat, remove the pot from the stove and cover with a lid.
We insist berries at room temperature one day.

Let's throw it all away. Separate the berries from the liquid. We don't need any more berries for this recipe. But I will still have a recipe for raw jam just from the remaining chokeberry.

Add a kilogram of sugar to the infusion.
We mix everything.

We put the pot 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 tightly.
I sterilize jars over steam. You can choose any method you like: in the oven, microwave, etc.
Ready jars must be turned over and check that the lids are tightly closed. Then wrap them in a warm blanket until they cool completely.

I keep chokeberry syrup in the refrigerator all winter. Due to the presence of citric acid in the workpiece, 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 a syrup, especially in winter and spring, during periods of beriberi is very useful for the body. But do not forget that chokeberry, according to doctors, greatly lowers blood pressure.
Let me tell you a little from my experience. I have always had low blood pressure. Every autumn I eat chokeberry, I make preparations from it. I don’t abuse 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 greatly lowers blood pressure, and then normalizes with constant use. Perhaps this is my case).
Chokeberry syrup can be boiled with the addition of cherry leaf. Then it will turn out even more fragrant. Cherry leaf is infused with berries.
Now for the cost of the workpiece. Of the products, I only have a kilogram of sugar for 38 rubles (it has risen in price 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 is very budget. In stores, I think they will sell such a 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.

Cherry chokeberry syrup, prepared according to the recipe from our website, has a pronounced cherry aroma and a stunning cherry-like taste. Chokeberry syrup turns out not only tasty, but also useful, since mountain ash is very rich in vitamins, useful trace elements, pectin and tannins. Cherry chokeberry syrup perfectly lowers blood pressure and therefore should not be abused. It can be added to compotes for taste and coloring, to mineral sparkling water, to ice cream, to cereals, to kefir, or simply to drink in small sips as an effective multivitamin remedy.

List of ingredients

  • chokeberry- 2 kg
  • water - 2.5 l
  • lemon acid- taste
  • sugar - to taste
  • cherry leaves - to taste

Cooking method

Wash cherry leaves and place in a bowl. There must be many. Usually, a bucket of uncompressed leaves is taken for a bucket of berries. Wash the aronia berries and also put them in a saucepan. Pour boiling water over and leave for a day to infuse.

Then drain the resulting infusion and heat to a boil. Pour citric acid on the basis that 25 g of citric acid should be taken per 1 liter of liquid. Leaves are removed, and the berries are poured with infusion and stand for more knocks.

After that, take out the berries, heat the infusion to a boil, add sugar, on the basis that for 1 liter of liquid you need to take 1 kg of sugar, mix and pour into sterilized jars in boiling form. Roll up, cool and rearrange for storage.

Cherry chokeberry syrup is ready!

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

Citric acid in all the above recipes takes on not only the role of a flavoring agent, but also a simple natural preservative.

Aronia syrup recipe

For more pronounced taste in the preparation of syrup, you can use not only chokeberry berries, but also its leaves. Such an additive will give the syrup more flavor.

Ingredients:

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

Cooking

Washed and dried chokeberry berries together with the leaves of the plant are laid out in turn in the selected dishes. Dilute citric acid in hot water and pour the berries with leaves. Leave the base of the syrup to cool during the day. During this short period, the chokeberry will give not only its taste, but also its color, thanks to the abundant secretion of juice. After that, the syrup is filtered, discarding the chokeberry and leaves, and the resulting infusion is combined with granulated sugar and left to boil. Boil the syrup until the cap of 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.

Cooking

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

How to cook syrup from chokeberry juice?

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

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