Kalina, since ancient times considered a symbol of beauty and courage, is a plant unique in its properties, widely recognized not only by folk, but also by official medicine. Viburnum berry blanks will serve as the basis for the preparation of many desserts and drinks, will help restore and strengthen health, and will act as an effective cosmetic product.
Traditionally, preparations from viburnum are limited to the use of berries: they are used to prepare juice, wine, tinctures, jams, jelly, etc. However, it must be remembered that not only fruits are healing in this plant, but also flowers, leaves, bark and even roots. There are many time-tested recipes for making tasty and healthy viburnum blanks for the winter.
Viburnum juice
The berries are harvested in late autumn, after the first frost - viburnum becomes less tart, acquires a beautiful ruby color. The brushes are cut with a sharp knife, trying not to damage the shell of the berries, after which they are kept fresh, frozen or used for blanks.
To prepare the juice, take whole, unspoiled berries, rinse them in cold water, squeeze the juice without using metal objects and filter it through gauze folded in two layers. Sugar or honey is added to the resulting juice in a 1: 1 ratio, mixed thoroughly, poured into clean jars and stored in a cool place.
In order to get viburnum in its own juice, carefully sort out all the berries, wash and dry them slightly at room temperature. After that, the viburnum is placed in a prepared glass container, filling it by a third. From above, the berries are covered with sugar, loosely corked with lids and placed in a cool place - this juice will be ready in about six months.
Kalina with sugar
Viburnum berries are separated from the branches, sorted out, washed with cool water and placed in an enamel pan. After that, the container is covered with plastic wrap to protect the kitchen from splashes and the viburnum is rubbed, turning the berries into a homogeneous puree.
Sugar is gradually added to the resulting puree, taken in the same amount as the berries, the mixture is thoroughly mixed and poured into jars. 1-2 tablespoons of sugar are poured onto the surface of the berry puree, after which the jars are corked and stored in the refrigerator.
Viburnum berry tincture
To prepare the tincture, ripe berries are used, carefully sorted, washed and slightly dried in a warm oven - the temperature should not exceed 60 degrees. A glass container is filled with berries by two-thirds, after which they are poured with soft, good quality vodka or diluted alcohol and tightly closed with a lid. The mixture is infused for two to three weeks, after which it is filtered and stored in a dark, cool place.
To prepare a honey tincture, a three-liter jar is half filled with dried berries, half a liter of brandy and the same amount of liquid honey are added, the mixture is thoroughly stirred and the jar is topped up with boiled warm water. The tincture is kept for a month, periodically shaking the jar and filtering it before use.
