Morse from black currant: the recipe and the way of preparation. Morse from fresh black currant

To please the newfangled (and absolutely useless for health) drinks, an old Russian mors was forgotten - from black currant, cranberries, cranberries, raspberries and other gifts available at hand gardens. We have learned to even make a cola at home, without thinking, as much as necessary, and without thinking about what harm we do to ourselves. It's time to return to traditions that not only bring a taste to life, but also supply the tired bodies with vitamins, supporting them with the heavy rhythm of modern existence. Morse from black currant - just what you need for cheerfulness and optimism. And he will surely be able to replace our children with chemical pops-let him try.

What you need to know and remember

Morse from black currant, however, as well as from other berries, is prepared extremely simply. However, the key to success in preparing the drink will be the realization of some culinary truths.

1. Prepares the black currant fruit juice only in a heat-resistant glass or enamel saucepan. Aluminum does not fit categorically: juice can react with it if the wall is scratched during cooking. In addition, the color and smell deteriorate. Yes, the enamel on the boat will darken, and it is unlikely to wash it. But the average family can afford to buy a "superfluous" pot, designed exclusively for Morse.
2. When preparing berries, you can use a blender, a juicer or a mixer. But our goal is not to accelerate the process, but to fully preserve all the benefits that are available in berries. At the same contact with the metal, some of the vitamins present in the berries are irretrievably destroyed. Therefore, the black currant must be made in the old fashion, by hand.
3. Black currant perfectly combines with almost all other berries, both garden and forest. Especially prized by lovers of sour black currant from black currant with cranberries. But with strawberries, raspberries, cranberries - yes, with anything! - the drink is excellent.

In the rest, the process, unlike most culinary "approaches", is simple to disgrace.

Currant Morse: the first variant of preparation

On the rules of preparation of the drink, the spores go on, without stopping. There are two ways, and both have their supporters and fans. To begin with, we suggest you try a blackcurrant cocktail, the recipe of which presupposes the pre-pressing of the juice. According to it, a quarter kilogram of washed and sorted berries are mildly warmed up, then they are rubbed through a sieve or poured by a usual crust for mashed potatoes. If you used the second method, the mass is collected in gauze and squeezed well, so that the cake is almost dry. The juice is set aside, and the remnants of black currant are poured with a liter of water and cooked for three minutes from the moment of boiling. When the broth cools down a little, it is filtered, it dissolves sugar (its amount depends on your favor to sweet) and combines with the juice. For taste, you can put in a decoction for a while, a couple of sprigs of mint. And you can acidify the black currant juice with fresh lemon juice. Drink it more often chilled. But if you have managed to become sober, a warm drink will be an ideal alternative to podnadoevshemu tea.

Currant Morse: second cooking option

He also has his supporters who believe that his use makes it possible to get a tasty and saturated black currant morse. The recipe composition does not differ: the difference is only in the processing of berries. They are placed in water, poured at the rate of liter for 150 grams of currant, and cook on the quietest fire for five to eight minutes. Then the currant is pulled out by a noisy and juice is squeezed out of it. Further, both liquids merge and are drunk.

Apple-currant pleasure

We very much approve of the Morse from red and blackcurrant people. It is prepared in exactly the same way as drinking from one type of berries. But we suggest adding one more ingredient to the list: an apple. The taste becomes so subtle that it dwarfs everything that has been tried before. For a third of a kilo of berry mixture, a large ripe apple is taken, preferably from hard varieties. It is rubbed large, filled with two glasses of water and covered with sugar, taken to taste, and cooked for about five minutes. From the currant squeezed juice; Cakes can also be added to the compote to the apple. Ingredients are combined - black currant fruit with pleasant additions is ready for use.

Vitamins for the winter

Compotes, jam, jam - it's familiar and not too interesting. But the fresh fruit juice from the fresh black currant, timely rolled up and open in the gloomy season, will please with a surprise and summer smells. Half a cup of sugar dissolves in a glass of boiling water. It also adds a branch of thyme - for a brighter flavor - and cake from half a kilogram of currant. Brewed syrup, which in a slightly frozen form is filtered and merges with the juice squeezed out earlier. Hot mors again passes through a double layer of gauze or sieve, and it dissolves a spoon of honey, you can even candied. The beverage is poured into a sterile jar and pasteurized for a third of an hour - either in the old fashioned way, in a pan where water is boiling, or in an aerogrill set at 120 Celsius.

Winter drink

Those who do not like to mess with banks and sterilization, still will not remain in the cold without vitamins. They are quite capable of making frozen black currant morse. The only thing that will have to be taken care of in advance is to frost the berries. Undoubtedly, even from the store you can "figure out" a delicious drink, but of its own frozen, it will be 100% natural, because as a raw material you will be sure. Currants are thawed before cooking. The best way out is natural thawing, so it will not lose any flavor, nor the usefulness contained in it. The berries are pounded, rubbed, and juice is extracted from them. To make the process of its extraction a little easier, a little water is poured into the mashed potatoes. Shells from berries are flooded with water and languish on fire without boiling for about a quarter of an hour. Next, the broth is combined with the juice and sweetened with honey or sugar. For raisins, you can mash a leaf of mint into a mors or drip lemon juice.