Grandma's secret: The chokeberry juice boosts winter immunity

Grandma's pantries hide treats and jars filled with vitamin bombs. This juice is a must-have in your cellar this winter.

My grandma prepared dozens of small jars of homemade chokeberry juice every year. Loved by generations, this drink is not only a delicious addition to water or winter tea but also a treasure trove of health benefits that helps combat various ailments. It's worth revisiting grandma's recipe and planning the August harvest of chokeberries to enjoy good health throughout the fall and winter.

Chokeberries are so astringent and sour that eating them is more of a daring challenge than a pleasure. However, they contain valuable nutritional properties that can be consumed much more pleasantly—by making delicious homemade juice.

Chokeberry juice is rich in vitamins and minerals that positively affect health. It contains a large amount of vitamin C, which supports immunity, and B vitamins, which are important for the proper functioning of the nervous system. Additionally, chokeberry juice is an excellent source of anthocyanins, which have antioxidant properties. They protect cells from oxidative stress and potentially reduce the risk of cancer.

Chokeberry juice is recommended for people with cardiovascular problems. Regular consumption can help lower blood pressure and improve the elasticity of blood vessels, which is crucial in preventing atherosclerosis and hypertension. This juice also has anti-inflammatory properties and can help treat various inflammatory conditions, such as arthritis. Additionally, chokeberry helps the body fight colds and flu, which is especially important during the fall and winter illness seasons.

Making chokeberry juice at home is really simple. It's worth stocking up on several jars.

If you prefer a thicker drink, you can mash the fruits after cooking and add the pulp to the juice.

Ingredients:

• 2.2 lbs of chokeberry fruits,
• 2-4.4 lbs of sugar (depending on preference),
• 6 1/3 cups of water,
• 100 cherry leaves or 30-40 black currant leaves,
• 0.7 oz of citric acid.

Preparation:

1. Thoroughly wash the chokeberries.
2. Put the washed fruits, cherry or black currant leaves, sugar, and citric acid in a large pot with a thick bottom. Pour in the water.
3. Bring to a boil and simmer on very low heat for about 30 minutes.
4. Set the pot aside to cool.
5. Remove the leaves from the chokeberries and strain the juice through a sieve.
6. Boil the chokeberry juice again.
7. Pour the hot juice into sterilized jars or bottles. Seal tightly and pasteurize for about 15 minutes.

You can store chokeberry juice in a cool, dark place for several months. Cheers to your health!