Black Shoe Fruits The Treasure of the Garden

Elixir hidden in the black shock fruits * Sambucus Nigra

• A black shock shrub, located in its own garden, is worth almost as much as a naturist pharmacy!

• The therapeutic properties of black shock have been known since antiquity.

• In Greece, Hippocrates assigned diuretic properties; in the Middle Ages, to the old Germans, the black shock was considered a holy plant, being also used as a medicinal plant.

• The ancient Slavs believed that the shock could not be struck by lightning, not brought home, nor burned.

• The effects of the black shock are known and used for many centuries by the peoples of North America, Europe, Asia and North Africa. Such popularity, of course, can not be accidental.

Homemade fruit syrup recipe

The home-made fruit syrup is delicious. Natural syrups are much healthier than commercial fruit. The shock fruit syrup is not toxic, by boiling, the toxic substance is eliminated.

Ingredients:

    2

    5 kg of beans

    10-12 apple

    1 liter of water

    800 g of sugar

Method of preparation

Among the fruits that can make both sweetness and syrup are those of shock. Sweet fruit juice can be used in different sweets during the winter, but also the syrup contains many vitamins, and it is also very delicious. Below I wrote the recipe of the syrup of fruit, which will be about 2.5 liters of syrup. Can be consumed cold, mixed with water (1: 3), or hot.

• Choose well-ripened, curly, well-washed fruits and wash well in more water. Wash the apples, remove the kernel and cut them into cubes.

• Put both the beans and the apple cubes in a large pot, and pour water over them.

• Boil for about 30 minutes or until the grains soak and leave the juice out of them.

• Stop the fire and sneeze over another pot, through a strainer to put a canvas of gauze.

• You can gently ruffle the juice of the strawberries with a wooden spoon until all of the juice comes out of it.

• Leave the squeezer over the pot longer to drip all the grain juice.

• Put the fruit bowl syrup on the hot fire and add the sugar.

• Stir until the sugar is completely melted, then remove it from the fire.

• Pour the hot syrup into sterilized bottles and immediately close the bottles.

• Keep the bottles in the refrigerator for several months.

• Once a bottle is uncovered, the grain syrup must be consumed within 1-2 weeks.

 

Serve the syrup from both cold and hot fruit.

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