Raspberry juice - how to prepare and store for the winter

You can make a lot of cocktails based on raspberry juice, and if you have enough berries, but little sugar, be sure to prepare several bottles of juice for the winter.

Sort through the berries, place them in a colander and rinse with cool running water. Let the berries drain and place them in a saucepan.

Mash the berries in any way convenient for you. You can use a blender or a wooden potato masher.

Now you need to steam and warm the berries a little to get more juice and less waste. Place the pan on the stove and wait until steam begins to rise from the pan. Cover the pan with a lid and turn off the heat.

Now you need to wait 20-30 minutes until the raspberries cool down.

Drain the juice through a fine mesh sieve and grind the pulp. Just don’t overdo it so that the seeds don’t get into the juice. They are somewhat bitter, and unpleasant if caught in juice.

Measure the amount of juice obtained and add water and sugar to it so that the raspberry juice tastes good.

• For 1 liter of raspberry juice:
• 250 gr. water;
• 100 gr. Sahara.

Place the pan back on the stove, bring the raspberry juice to a boil, and simmer for 3-5 minutes.

Prepare jars or bottles with a wide neck and sterilize them. Pour the hot juice into bottles, close the lids and wrap them in a warm blanket for 10-12 hours.

Raspberry juice should be stored in a cool, dark place for no more than 6 months. If you need longer storage, prepare raspberry syrup.

Watch the video on how to make raspberry juice for the winter: