Food Alphabet
Juice from edible honeysuckle
From the berries of the honeysuckle edible juice can be squeezed using a conventional juicer. In this case, the berries are first sorted, washed, blanched for 3-5 minutes, squeezed, and then filtered through a double layer of gauze. If the resulting juice is too acidic, you can add 150-200 g of sugar per 1 liter of the drink.
The juice is poured into sterilized bottles or cans and tightly closed with boiled lids.
Note. The finished honeysuckle juice has an intense color, a high concentration of acids, sugars and biologically active substances. It is best to store it in a cool, dark place (see also the recipe for "Honeysuckle Pastille edible").
