Elderberry juice: Your secret weapon for fall and winter health
When the black fruits appear on the trees, it's time to grab baskets and go hunting. Besides the classic jars of pickles, it is worth placing at least a few bottles of elderberry juice in your pantry. It's a true treasure trove of health that we can draw from nature for free.
My grandmother made elderberry juice every year. Its tart flavor often caused a child's face to pucker, but it is a true remedy for fall and winter ailments. This natural dietary supplement, straight from the garden, helps you get through the season of colds, runny noses, and dry coughs.
Elderberry fruits
Elderberry harvesting typically occurs in August and September, so it's already time to plan the harvest.
Elderberries are known for their anti-inflammatory properties and for strengthening the immune system. The anthocyanins contained in elderberries neutralize free radicals, slowing down the aging process. Elderberry juice is rich in vitamin C and other nutrients, effectively boosting immunity.
Recipe for elderberry juice
Fresh elderberries and flowers should not be consumed raw. This isn't just because of their unpleasant, sour taste but also the presence of sambunigrin, a cyanogenic glycoside that can cause unpleasant poisoning symptoms. However, after processing into juice or drying, the problem disappears, and you can enjoy all the health benefits of elderberries.
Elderberry juice pairs perfectly as an addition to tea, although some enthusiasts drink it simply with a bit of warm water. Due to its high vitamin C content, elderberry juice is often used as a cold remedy. It warms you up and strengthens your body's immunity, allowing you to effectively fight infections and viruses, especially during the fall-winter period.
Ingredients:
- 2.2 lbs of fresh elderberries
- 1 quart of water
- Approx. 2.2 lbs of sugar (depending on preference)
- Juice of 1 lemon
Preparation:
- Thoroughly wash the elderberries and remove the stems.
- Put the berries in a pot, pour in the water, and cook for about 15-20 minutes until they soften.
- Strain the hot mixture through a sieve or cheesecloth to separate the pulp from the juice.
- Add sugar and lemon juice to the strained juice.
- Cook the mixture for about 10 minutes, stirring occasionally, until the sugar dissolves.
Pour the hot juice into sterilized bottles and seal them tightly. Turn the bottles upside down and let them cool.
