Frozen viburnum - a recipe for proper freezing for the winter with step-by-step photos

Viburnum is famous for its benefits against colds. Therefore, I suggest harvesting the berry in two forms: as juice for flavoring drinks, and as a thick puree for fillings and eating raw as a dessert vitamin supplement.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Recipe with step-by-step photos

Frozen viburnum

Ingredients

Servings

Viburnum

to taste
Sugar

to taste
Honey

to taste

Preparation

Step 1

Wash the viburnum berries, spread them out on a towel, and let them dry completely. This will prevent them from sticking together in the freezer and forming a useless crust of ice.

Step 2

We remove the viburnum from the branches.

Step 3

Use a juicer to separate the viburnum juice from the pulp and seeds, preserving any waste. You can also use a sieve to do the same. Then mix the juice with sugar in a 1:1 ratio.

Step 4

Mix the cake from the viburnum pulp and seeds with honey in equal proportions.

Step 5

Divide both mixtures into zip-lock bags and freeze. You can also place the viburnum in containers, if desired, or even freeze it in an icebox to add to tea in portions.

Use a fork

Viburnum berries, like currants, are very time-consuming to separate from their stems by hand. This will only waste your time and leave you covered in the bright juice. It's better to use a fork and comb the stems like a comb. You'll be pleasantly surprised by the results!

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