Viburnum syrup: five best recipes - how to prepare viburnum syrup for the winter

The taste of viburnum is quite specific, so it is rarely consumed fresh. Winter preparations from viburnum, by adding sugar or other sweetener, make the taste of the berry much softer and more pleasant. They make jam, marmalade and marshmallows from viburnum, and also extract juice from the berries or roll syrups into jars. In this article you will find the five best recipes for making healthy viburnum syrup.

Collection and preparation of viburnum

The berries are harvested after the first frost. Usually this is already in the month of November. Captured by the first frost, the berry acquires a sweetish taste. Viburnum is collected from the tree in whole bunches, and then, immediately before processing, the fruits are removed from the branches.

No matter how clean the berries may seem, they must be washed in lukewarm water. Viburnum becomes deformed from intense physical impact; to avoid this, wash it in a large saucepan or simply rinse it immediately in a colander. Dry the viburnum on paper napkins or on a sieve.

The best recipes for viburnum syrup

Viburnum syrup without cooking

Any number of viburnum berries are passed through a juicer press. The resulting juice is weighed. The ratio of sugar and viburnum juice is 1:1. To make the sugar dissolve better, the syrup can be slightly heated over a fire without bringing it to a boil. You can also leave the mixture at room temperature for several hours. In this case, the sugar will also dissolve well.

Before the syrup is bottled, the containers are washed and sterilized. The containers are stored in the refrigerator for a month.

Lirin Lo on her channel offers a quick recipe for making viburnum syrup without cooking

Thick viburnum syrup with citric acid

Juice is squeezed out of viburnum. For a liter of freshly squeezed juice, take 2 kilograms of sugar and 2 teaspoons of lemon juice. Sugar is mixed with juice and the mixture is simmered for 5 – 7 minutes. After this, add citric acid and boil the syrup for another minute.

To obtain a more transparent concentrate, the mass is filtered through a couple of layers of gauze. When warm, the dessert is bottled and stored in a dark place. It is not necessary to send this syrup to the cold.

Transparent viburnum syrup

Viburnum is poured with water so that the liquid completely covers the berries. Place the bowl on low heat and boil the viburnum until softened. 15 – 20 minutes will be enough. After this, gauze folded in several layers is placed on a fine sieve.The boiled viburnum is poured onto a sieve and left overnight without squeezing the fruit.

The next day, the amount of bright red juice is measured in a liter jar. For each liter of juice, measure 1 kilogram of sugar. The ingredients are mixed and the mixture is boiled for 15 - 20 minutes until thickened. Before packaging, the syrup is filtered through cheesecloth again.

Viburnum syrup with vanilla

The berries are boiled in a small amount of water and then squeezed through cheesecloth. The juice squeezed from viburnum berries gives a sediment, so in order to prepare the most transparent syrup from it, it is settled. After 3 hours of rest, the viburnum pulp will precipitate. The upper transparent part of the liquid is poured into another container, measuring its quantity. For 1 liter of liquid add 1.5 kilograms of sugar and vanillin on the tip of a knife. Vanillin can also be replaced with vanilla sugar. The mixture is put on fire so that the sugar crystals dissolve. Hot syrup is poured into jars and sealed with stoppers or lids.

Viburnum honey syrup

Raw viburnum berries are ground through a dense metal sieve. The skins and seeds are not thrown away. They are later brewed into tea or used to make jelly.

Natural honey is added to thick viburnum juice. It's better if it's liquid. In this case, it will dissolve easier and faster. If the honey is sugared and thickened, then it is preheated in a water bath. Viburnum honey syrup is stored in the refrigerator for a month. This dessert can be consumed for both culinary and medicinal purposes. To prevent colds and flu, it is enough to take 1 tablespoon of syrup per day.