Blackcurrant juice (syrup)

Preparation steps

• Clean the currants and wash in cold water. Transfer to a suitable bowl, sprinkle with citric acid and mash well. You can also use a stick mixer, it will be crushed faster and better. Cover and leave in a cool place (pantry) for 24 hours. Tomorrow day pour water, stir well and bend to cook, 5 - 8 min. Cool and strain first through a strainer and then through a multi-layer gauze. This part is the worst / harder for me, because the juice must be completely clear, without any berry pulp. Mine love it so much. The kitchen was all red, I don't have to tell you what it looked like. ;)
• In the strained juice, add sugar and if you prefer more sour a little more citric acid. Bring to the boil only once and let the sugar melt. Remove foam that collects on the surface. Pour the hot juice into clean, sterilized bottles that are heated in the oven to 100 * C. Close immediately, wrap in a multi-layered tablecloth and allow to cool. Store in a dark and cool place, such as a pantry or pantry. Store the open juice in the refrigerator.
• A little about the benefits of black currant: The intense color of currants is the result of the high concentration of antioxidant pigments present in this fruit. Currants help prevent the formation of varicose veins, and its action in relieving the symptoms of rheumatoid arthritis is known. Studies lasting over several weeks have shown that people who consume larger amounts of black currant have reduced symptoms of rheumatoid arthritis. Black currant seeds are rich in gamma-linolenic (GLA) and alpha-linolenic (ALA) acid, which have been shown to reduce the inflammatory processes characteristic of this disease. According to the latest research, there is a possibility that just one glass of black currant juice may reduce the risk of developing some types of kidney stones. Due to its high level of antioxidants, it participates in the prevention of cardiovascular diseases. It is a good source of vitamin C, potassium, bioflavonoids, calcium, iron and folic acid. http://www.nutrivit.bloger.index.hr/default.aspx?date=1.8.2009.
• The juice in the pictures has a lighter color, due to the addition of fresh squeezed wolfberry juice, as an addition of vitamin C.