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➠ Birch juice with mint for the winter

Birch juice with mint for the winter

1635

Kitchen Russian

Calorie content 155.3 kcal

Portions 5 l.

Cooking time 25 minutes

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 52.9 gr.

Content

Mint adds a characteristic freshness and pleasant aroma to any drink. This herb goes especially well with birch sap. We also suggest adding a couple of orange circles for extra sourness.

Ingredients

Birch sap 5 l. Granulated sugar 1 tbsp. Orange 1 PC. Lemon acid 1 tsp Fresh mint 2 - 3 branch

Cooking process

Mint can be used both fresh and dried. In any case, the raw materials are thoroughly washed and then filled with hot water for a couple of minutes. After that, we immediately take out the twigs with water and put them on a clean towel.

Strain the birch sap through cheesecloth into a saucepan and put it on the stove. We heat the juice to a very hot state, but do not boil it.

Wash cans, sterilize in any way you are used to. We do the same with the lids.

We wash the orange and scald with boiling water for disinfection. Then we dry it and cut it into circles of medium thickness. If there are bones, we remove them.

We put sliced orange circles in prepared jars. Pour in granulated sugar and citric acid in the specified amount, lay mint sprigs. Pour hot birch sap into jars. For convenience, you can use a wide watering can.

We immediately tighten the jars with sterilized dry lids using a special key. Turn the container upside down and leave the juice to cool in this position. We store the already cooled cans of juice for storage in a cool, dark place.

Bon Appetit!