How to prepare delicious fruit juice. Cranberry and ginger root juice

Morse can rightfully be considered traditional drink Russian cuisine. It began to be prepared several centuries ago. It was then that it was customary to add to this soft drink honey. Over time, the recipe changed, and other ingredients were added to the fruit drink. Nowadays, fruit juice is made from currants, cranberries, lingonberries, cherries, raspberries and other berries and fruits; not only sugar, but also honey is added to it.

Morse is not only very tasty, but also healthy drink. It contains vitamin C, PP, B2, as well as mineral salts and pectin. This drink can help treat flu and various colds.

If you want to cook delicious and healthy fruit drink, then it is important to adhere to the following rules:

• If you want to get a healthier and healthier fruit drink, then replace sugar with honey.
• Before preparing fruit juice, be sure to defrost berries or fruits.
• Do not use damaged or rotten berries.
• To make the taste of fruit juice more expressive, add cinnamon, cloves or mint to it.
• To make the fruit drink more flavorful, pour boiling water over the berries right before preparing the drink.
• Do not boil fruit juice beyond the specified time. This may ruin its taste.
• Do not grind the berries into metal utensils, it is better to use wooden utensils.

Fruit drink recipes

Cranberry juice

What you need to make cranberry juice:

• Cranberries (frozen or fresh) 500 gr.
• Water 1.5 l.
• Lemon zest 1-2 tbsp. l.
• Sugar to taste.

• If the berries were frozen, then defrost them and fill them with water for 3 minutes. Fresh berries you just need to rinse and pour boiling water over it.
• Boil water in a saucepan and cool it slightly.
• Grind the berries to a paste. This can be done using a blender or a knife. Then rub the mixture through a sieve.
• Place pureed cranberries, lemon zest and sugar into the water. Cover the pan with a lid and leave the fruit drink to steep for 30-40 minutes.
• Add cranberry juice to the fruit drink, mix everything and leave the fruit drink to steep for another 10 minutes.

Blackcurrant juice with orange zest

What you need to prepare blackcurrant juice with orange zest:

• Blackcurrant 400-500 gr.
• Sugar 3-5 tbsp. l.
• Orange zest 3 tsp.
• Lemon juice 2 tsp.
• Vanilla sugar 1 pack.
• Water 700-800 ml.

• Sort the berries, rinse under water and remove the stems.
• Pour water over the orange zest and bring the mixture to a boil. Then add regular and vanilla sugar. Boil the mixture for 5 minutes.
• Add blackcurrants to the water with zest and sugar and bring the mixture to a boil. Leave it for 10 minutes.
• Add lemon juice to the fruit drink and cool it.

Refreshing fruit drink

What you need to prepare a refreshing fruit drink:

• Gooseberries 100 gr.
• Grapes 150 gr.
• Currants 100 gr.
• Mint to taste.
• A sprig of tarragon.
• Orange 1 pc.
• Water 600 ml.
• Sugar 3 tbsp. l.

• Sort out the grapes, gooseberries and currants. Remove all stems and leaves.
• Rinse the mint and tarragon sprig under cool water.
• Peel the orange, remove the seeds and cut it into several medium-sized pieces.
• Pour water into a saucepan and bring it to a boil. Then add sugar, mint and a sprig of tarragon to the pan. Boil the mixture for 5-7 minutes.
• Place currants, grapes and gooseberries in water. Bring the mixture to a boil and remove from heat. Infuse the fruit drink for 10-15 minutes.
• Add orange slices to the prepared fruit drink and leave for another 5 minutes.

The prepared fruit drink can be allowed to brew for another 2-3 hours. This will reveal the taste of berries or fruits and make the drink more aromatic and tasty. Fruit juice can be served cold or hot.

Cranberry juice is considered one of the favorite drinks of most people. Thanks to the vitamin C content, the berry composition strengthens the immune system, fights viral infections, and reduces fever. Mors is useful for children over three years old and pregnant women, as well as people suffering from pyelonephritis, slow metabolism, and swelling. The drug is easily digestible and has virtually no contraindications. The exception is peptic ulcer stomach.

Features of preparing cranberry juice

1. Many recipes include honey in the list of ingredients. It is the strongest allergen, so the amount of the component is calculated taking into account individual characteristics. Honey is added cool and should not be heated to temperatures above 40 degrees.
2. When cooking fruit juice, it is important to maintain the proportions of water and cranberry juice. To extract maximum benefit the drink must contain at least 40% berry nectar.
3. Before grinding fruits, protect your hands with gloves. Cranberry juice is very irritating and stains the skin. Use glass, ceramic or plastic dishes. Metal devices oxidize quickly.
4. If the fruit drink is prepared from freshly frozen fruits, remove them from the chamber in advance, rinse them with water and leave them room temperature for defrosting. Do not use a microwave or hot water.
5. After preparation, the drink is stored in the refrigerator, the shelf life is 3 days. After the allotted time, the fruit drink will lose its beneficial qualities.
6. The amount of sugar in the drug is adjusted based on personal preferences. How riper berries, the less sweetener required. People on a diet should replace beet sand with cane sand or stevia (available in health food stores).
7. To preserve all the vitamins and minerals of cranberries, cooking fruit juice should not exceed the time specified in the instructions. For people who prepare the drink daily large quantities, it's worth purchasing a blender. The device is necessary for chopping berries; it is used instead of a sieve and pestle.
8. If you don't have time to cook fruit juice, do differently. Grind the berries with honey or granulated sugar, send to glass containers and seal. Add the mixture to tea, compote or mix with water to get the necessary vitamins.

Cranberry juice: classic recipe

• filtered water - 2.2 l.
• sugar - 140-160 gr. (at your discretion)
• cranberries - 230 gr.

1. To prepare fruit juice, ripe and undamaged berries are used. Sort through all the fruits, eliminating unsuitable specimens. Place the cranberries in a colander or sieve and rinse with water. Leave for 15 minutes to drain.
2. Now you need to turn the berries into porridge. To do this, use a blender, juicer, meat grinder or kitchen pestle. If you wish, you can pass the fruits through a sieve so that the contents fall into a separate container.
3. When the berries are chopped, prepare a large piece of gauze. Place the puree in it, squeeze out the juice, and leave the cake on gauze. Squeeze the fruit very carefully. Now pour drinking water into the pan.
4. Place the liquid on the stove and wait until it boils. As soon as this happens, add granulated sugar, cake and cranberry juice. Stir, reduce the burner to low. Cook for 10 minutes, turn off the heat.
5. Cover the fruit drink with a lid and leave for a third of an hour to infuse. Prepare a small sieve and line it with gauze. Strain the drink into a separate clean jug. Store in the refrigerator for no longer than 3 days.

Cranberry and ginger juice

• granulated cane sugar - 270 gr.
• drinking water - 2.8 l.
• ginger (root) - quantity at your discretion
• cranberries (fresh or frozen) - 330 gr.

1. Pour water into a heatproof bowl and let it boil. Add granulated sugar and stir until the crystals dissolve. Next, turn off the burner and cool to room temperature.
2. Wash the cranberries if they are fresh. Leave in a colander to drain. Rinse frozen fruits under the tap and leave for half an hour to thaw.
3. Grate the ginger root or grind it in a blender, add to the pan with sugar. Add the washed berries here. Put the mixture on the fire again, bring to the first bubbles.
4. As soon as the composition boils, turn off the stove and cover the container with a lid. Cool for 2 hours, filter through cheesecloth. Pour into a jug and store in the refrigerator.

• granulated sugar - 35 gr.
• frozen cranberries - 270 gr.
• purified water - 1.25 l.

1. Drain the frozen fruits in a colander and rinse with cold tap water. Leave the sieve at room temperature until the berries are completely melted.
2. When this happens, puree the cranberries. You can use a potato pestle, blender or juicer.
3. Cut a piece of gauze and fold it in four. Line a colander with a cloth and add the puree inside. Squeeze out the juice and leave the cake in a gauze bag.
4. Now separate the juice and the remaining dry peel. Place the second component in a saucepan, add water and bring the mixture to a boil. Sweeten to taste, wait until the sugar grains dissolve.
5. Strain the mixture from the pan, mix with the previously squeezed cranberry juice. Heat to a temperature of 45-50 degrees, turn off and cool. Pour into a pitcher with a lid.

Cranberry-blueberry juice

• drinking water - 1.6 l.
• cranberries - 325-350 gr.
• granulated sugar - 220 gr.
• blueberries - 350 gr.

1. Wash the cranberries and blueberries, place the berries in a sieve and leave to drain for 10 minutes. Mix the fruits with granulated sugar and place in a blender bowl. Grind into porridge, then pour in water and bring the mixture until smooth.
2. Beat the contents for about 3 minutes, then pass the mixture through a sieve or cheesecloth. If the fruit drink turns out to be very viscous, dilute it with water to the desired consistency.
3. Taste the product and add sugar if necessary. Stir until the crystals dissolve, strain again. Pour the drink into a jug and refrigerate.

Cranberry juice with rose hips

• fresh or dried rose hips - 120 gr.
• frozen cranberries - 570 gr.
• sugar - 140 gr.
• drinking water - 2.2 l.

1. Remove the fruits from the packaging, rinse ice water, place in a bowl. Leave for half an hour until completely thawed. Now mash the fruits with a pestle to a paste. You can use a juicer or blender.
2. Prepare gauze by combining it in 3 layers. Place the puree in a cloth and separate the juice from the pulp. Place the pulp in a saucepan and add drinking water. Add granulated sugar and washed rose hips.
3. Place the contents over medium heat and wait until it boils. When this happens, reduce the burner to low and cook for another 10 minutes. Now pour in the cranberry juice and stir.
4. Remove the dish from the heat, cover with a lid, and leave to steep for 4 hours. Filter the contents, leaving only the fruit drink. Pour the cooled drink into a jug and enjoy.

• honey - 110 gr.
• cranberries - 420 gr.
• water - 1.8 l.

1. Select good specimens, remove bruised and rotten ones, they will not be needed. Wash the fruits and let them dry. Now grind the cranberries into porridge in any convenient way (blender, pestle).
2. Line a colander with 3 layers of cheesecloth or use a fine sieve. Strain the berries into a separate bowl. Now squeeze out the juice, transfer the pulp to a saucepan, add water.
3. Place the mixture on the fire, add honey, wait until it boils. Stir the liquid. About 7 minutes after boiling, pour in the squeezed juice.
4. Strain the mixture through cheesecloth and discard the pulp. Cool the finished fruit drink and pour it into a jug or jar. Cover the drink with a lid and place it in the refrigerator.

Mint cranberry juice

• granulated sugar or honey - 145 gr.
• ripe cranberries - 550 gr.
• fresh lemon balm - 10-15 gr.
• drinking water - 2.3 l.

1. Sort through the berries, rinse them under the tap, and let the moisture drain. Now mash the fruits into a paste using a pestle or blender. Using gauze, separate the pulp from the juice.
2. Fill the cake with water, add sugar/honey. Place a heat-resistant container on the stove and bring to a boil. Simmer until the granules dissolve.
3. Wash the mint sprigs, mash in a mortar, and add to the hot broth. Pour cranberry juice into this and cover the fruit drink with a lid. After half an hour, filter the contents.
4. Throw away the cake and pour the fruit drink into a storage container. Place in the refrigerator and leave for 5 hours. After this period, you can start tasting the fruit drink.

• filtered water - 1.2 l.
• cranberries - 830-850 gr.
• lemon zest - 100 gr.
• lemon juice - 80 ml.
• granulated sugar (preferably brown) - 160 gr.

1. Sort out the cranberries and rinse them under the tap. Wash the lemon and remove the zest from it. Grate the citrus peel, combine with cranberries and grind into porridge with a blender.
2. Now squeeze the juice out of the lemon pulp and add it to the cranberries with zest. Add granulated sugar here. Boil drinking water and pour it into the mixture.
3. Place all ingredients in a saucepan and place the contents on the fire. Simmer for 10 minutes after boiling, then turn off the burner. Seal the container tightly with a lid and let cool.
4. Strain the mixture and transfer to a jug. Put it in the cold to infuse, after about 10-12 hours you can start tasting the cranberry and lemon juice.

Cranberry and viburnum juice

• vanilla sugar - 25 gr.
• cranberries - 540 gr.
• ripe viburnum - 180 gr.
• granulated sugar - 380 gr.
• purified water - 1.75 l.

1. Take 200 gr. granulated sugar, mix with washed and dried cranberries. Mix the contents with a spoon and place on a sieve. Pass the juice into a separate bowl, set aside the pulp, you will need it later.
2. 180 gr. Combine sugar with cranberry juice and refrigerate. Start preparing the viburnum. Sort it out, separate it from the branches and wash it. Mix with vanilla, transfer to a saucepan, add water.
3. Place the dishes on the stove and boil the mixture for 10 minutes. After this time, add the infused cranberry juice and berry pulp and mix.
4. Cook the mixture for another quarter of an hour. Then turn off the burner and pass the broth through 5 layers of gauze. Discard the pulp, cool the fruit drink and pour into a carafe.

It is not difficult to prepare fruit juice from frozen fruits if you follow the technology. You can combine cranberries with other berries (blueberries, lingonberries, currants, viburnum, lemongrass, etc.) to get a new taste. Also, lemon balm, lemon juice or zest, and ground cinnamon are often added to the drink.

Video: how to quickly prepare cranberry juice

Section:Cold drinks
3rd page

Morse is a drink made from juices diluted with water and seasoned with sugar.
You can add a slice of lemon, orange or grated lemon zest to any fruit drink.
Fruit juice is served in jugs or glasses. In winter it is usually served warm, in summer - with pieces of ice.
When preparing both jelly and fruit drinks, it is recommended to squeeze the juice out of the berries before cooking, then boil the squeezed juice, and then add the raw juice to the broth. berry juice. Using this advice, you will retain maximum vitamins in your drink.
We hope that with the help of our recipes you will be able to prepare many delicious and varied drinks that your loved ones and friends will enjoy.

Morse
from different berries

Mors is prepared from red currants, raspberries, strawberries, blackberries, stone fruits and other berries. Place the sorted and cleanly washed berries in a saucepan and add water. Place the pan on strong fire and boil until the berries burst. Then strain everything through a linen napkin into a separate bowl.
Squeeze out the remaining pulp through a napkin.
The resulting juice can be diluted to taste with boiled water and sweetened with sugar, then poured into a jug or jars and cooled.

Apple juice

Ingredients:

200-250 g sour apples, 1/2 cup sugar, 1 liter of water.

Preparation

Apple juice can be prepared in two ways.

1. Wash the apples, cut into slices, put in a saucepan, add water, put on fire and boil for 10 minutes, and then strain. Add sugar to the resulting broth, boil for 1-2 minutes and cool.

2. Squeeze the juice from apples through a juicer or take ready-made juice, add boiled water, sugar and cinnamon to taste.

Apple-cranberry juice

Ingredients:

500 g apples, 200 g cranberries, 4 tbsp. spoons of sugar, 200 ml of water, vanillin on the tip of a teaspoon.

Preparation

Grind the washed and peeled apples on a grater and squeeze out the juice. Pour sugar (2 tablespoons) into the juice, boil, strain through a fine sieve or cheesecloth, let it settle, then carefully, without shaking the sediment, pour into another bowl.

Prepare cranberry juice in the same way.

Mix the juices, pour in cold boiled water, add vanillin, you can add more sugar to taste. Put it in the cold.
Serve in a pitcher with ice cubes.

Fruit juice made from rose hips and apples

Ingredients:

80 g rose hips, 500 g sour apples, 1 liter of water, 100 g sugar or 80 g honey, lemon or orange zest, lemon juice (or acid) to taste.

Preparation

Cut the peeled rosehips and apples into small pieces, add cold water, boil for several minutes, strain.
Add sugar or honey, a little lemon or orange zest, lemon juice or citric acid to the broth.

Cranberry juice with honey

Ingredients:

1 liter of water, 1 glass of cranberries, 2 tbsp. spoons of honey.

Preparation

Mash the sorted, washed and peeled cranberries, add water and boil for 5-10 minutes. Strain the broth, add honey. Leave for 1-2 hours.
Serve chilled.

Cherry fruit drink

Ingredients:

2 liters of water, 2 cups of cherries, 1 cup of sugar.

Preparation

Wash the cherries, remove the pits and mash. Pour the released juice into glass vessel, close it tightly and refrigerate. Pour hot water over the cherries and boil for 10 minutes.
Strain the broth, add sugar, bring to a boil, cool and mix with juice.

Orange or lemon juice

Ingredients:

1 liter of water, 1 small orange or lemon, 120-130 g of sugar.

Preparation

Wash the fruits, grate them and strain the juice (you can squeeze the juice out of oranges without first chopping them, and then finely chop them together with the zest). Pour hot water over the pomace, boil for 10-15 minutes, then stop heating and leave for 25-30 minutes.
Strain the broth and squeeze out the mixture.
Add sugar to the broth, stir until completely dissolved, add juice, cool and serve.

Watermelon juice

Cut the watermelon, remove the pulp, remove the seeds, squeeze out the juice. Put the juice on the fire and, stirring often, cook for 1.5 hours, strain. Add pieces of watermelon pulp to the strained juice (in a ratio of 3:1), cook for another 2 hours, stirring constantly.
When the juice begins to thicken, remove from heat, let sit and bottle.

Morse
from barberry

Ingredients:

1 liter of water, 200 g of dried barberry, 100 g of sugar, vanillin to taste.

Preparation

Pour hot water over the barberry, cook until the berries become soft, and strain. Pour sugar into the broth, add vanillin diluted in boiled water.
Mix everything and cool.

Lingonberry fruit drink

Ingredients:

1 liter of water, 2 cups of lingonberries, 1/2 cup of sugar.

Preparation

1. Sort the lingonberries, wash, mash and squeeze out the juice, pour it into a jar, cover with a lid and place in a cool, dark place. Pour hot water over the pomace, put on fire and bring to a boil. Remove from heat and strain. Cool the broth a little, mix with the previously obtained juice, add sugar and stir.

2. Can be cooked lingonberry juice and in a different way. Cover the lingonberries crushed with a wooden pestle with sugar and leave for 2-3 hours. Drain the syrup and place in a cool place. Pour the marc with water and boil for 5-7 minutes, then remove from heat, strain, add citric acid and the previously obtained syrup to the broth.
Stir and serve chilled.

Redcurrant juice

Ingredients:

1 liter of water, 250 g of berries, 125 g of sugar.

Preparation

Sort the berries, rinse, drain in a colander, mash with a spoon stainless steel, squeeze out the juice. Pour the pomace with water, boil, strain.
Put sugar in the broth, cool, add juice.

Viburnum juice (option 1)

Ingredients:

500 ml water, 400 g viburnum, 300 g sugar.

Preparation

Wash the berries thoroughly, remove the stems and rub through a sieve. Pour the puree with cold boiled water, add sugar and bring to a boil.
Immediately remove from heat, strain and cool.

Viburnum juice (option 2)

Ingredients:

1 liter of water, 1/3-1/2 cup of viburnum juice, sugar to taste.

Preparation

Mix the juice with hot boiled water, add sugar to taste and leave for 3-5 hours.
Serve cold.

Viburnum juice with honey

Ingredients:

1 liter of water, 1/2 cup of viburnum juice, 100 g of honey.

Preparation

Dissolve honey in water, pour in juice, stir.
Serve cold.

Raspberry juice

Ingredients:

1 liter of water, 400 g raspberries, 3-4 tbsp. spoons of sugar.

Preparation

Peel the berries, rinse with cold boiled water, mash with a wooden spoon, and squeeze out the juice. Prepare a decoction from the pomace, strain, add sugar.
Pour the squeezed juice into the cooled broth.

Blueberry fruit drink

Ingredients:

4 cups water, 7 cup blueberries, 1/2 cup sugar.

Preparation

Sort the blueberries, wash, mash and squeeze out the juice, pour it into a glass jar, cover with a lid and place in a cool place. Pour hot water (3 cups) over the marc, boil for 10-12 minutes and strain, mix the broth with juice and add sugar syrup prepared in 1 cup of water.
Serve fruit drink chilled.

Fruit drink from syrup

Ingredients:

1 liter of boiled water, 180-200 ml of fruit or berry syrup, citric acid or juice to taste.

Preparation

Add boiled water to the fruit or berry syrup and stir. If the drink is too sweet, add citric acid or sour juice.

Jam juice

Ingredients:

1 glass berry jam, 1/4 cup sour juice or 1 lemon, 1 liter of boiled water.

Preparation

Dissolve the jam in hot boiled water, cool, season sour juice(preferably lemon).
Can be served both hot and cold.

Beetroot juice

Ingredients:

1 liter of water, 200 g of beets, 100 g of sugar, juice of 1 lemon, food ice to taste.

Preparation

Peel the beets and grate them on a fine grater. Squeeze juice from chopped beets. Pour hot water over the pomace, bring to a boil and boil for 10-20 minutes.

At the end of cooking, add sugar, lemon juice and squeezed beet juice. Bring to a boil again, but do not boil.

Strain the broth and pour into a jug 1/3 filled with ice.

Lingonberry-beet fruit drink

Ingredients:

3 liters of water, 1 kg of lingonberries, 1 kg of beets, 1 glass of sugar or honey.

Preparation

Squeeze the juice from the washed, sorted lingonberries and put them in a cool, dark place. Boil the pulp in 1 liter of water, strain the broth, and squeeze out the pulp. Peel the beets, grate, cook in the remaining water, then squeeze out the juice.
Mix beet juice with lingonberry juice, add sugar, bring to a boil, cool.
Serve the drink cold.

Sorrel juice

Ingredients:

1 liter of water, 100 g sorrel, 1-2 tbsp. spoons of sugar, salt.

Preparation

Place chopped sorrel in boiling water, add salt and cook for 20 minutes. Strain and add sugar to taste.
When cool, serve with ice cubes.

Rhubarb juice

Ingredients:

1 liter of water, 200 g of rhubarb, 2-3 tbsp. spoons of sugar (or honey), cloves, lemon or orange zest to taste.

Preparation

Boil chopped rhubarb petioles with seasonings until soft, strain, cool, add sugar or honey.

Apple-carrot fruit drink
(or cranberry-carrot)

Ingredients:

4 glasses of water, 4-5 sour apples (or 1 glass of cranberries), 500 g of carrots, sugar to taste.

Preparation

Grind the apples, squeeze out the juice and strain it through cheesecloth. Pour the apple pomace with water, boil and strain. Grate the carrots and strain the juice through cheesecloth.
Mix the liquids, add sugar to taste.

Juices, fruit drinks, drinks for dessert... How to choose a drink so that it is healthy?

Refreshments

The stores always have a wide selection of drinks that attract bright rich taste. But they are not always able to quench your thirst, much less bring benefits and nourish you with natural vitamins.

And more and more often I want to replace all this “chemistry” with a drink prepared at home according to simple recipe. This drink reeks of childhood: homemade lemonade in a transparent jug, jelly from natural products, (black, green, red), vegetable and milkshakes and, of course, fruit juice and compote.

How these drinks differ from store-bought ones is clear. But how do they differ from each other? In this article we’ll talk about how fruit juice differs from compote.

Morse and compote: differences

To quench your thirst, you can use compote and fruit drink. What is the difference between these drinks? Let's see how they are prepared and what is included in their composition.

Morse is a soft drink that is prepared from natural juice diluted with water and added sugar. Fruit drinks are prepared from various berries and fruits, both from one type and from a mixture. Only boiled water is used for preparing fruit drinks. Sugar is diluted in it and heated to completely dissolve. The juice should be added only to the cooled syrup in order to preserve as many vitamins as possible. To enhance the taste, the pulp is often boiled in water first. It is better to drink fruit drink chilled; you can add lemon or orange to the jug.

Let's see how fruit juice differs from compote.

Compote is a dessert made from berries and fruits. It is valuable because it is not canned, but sterilized (if stored for future use). Can be prepared without sugar. Compote is low-calorie and is considered diet drink. Compote, unlike fruit drink and especially juice, does not irritate the gastric mucosa, so it can be drunk even during exacerbations of diseases digestive system. Dried fruit compote is especially good. It improves digestion and normalizes metabolism.

The presence of natural juice in the drink is how fruit drink differs from compote.

Both fruit juice and compote are very rich in vitamins. The value of fruit juice lies in the presence of natural juice in it, and the compote is subjected to short heat treatment, which preserves the vitamins in the berries and fruits. also rich in vitamins because it is very concentrated. Additionally, it can be enriched with vitamin C if you add rose hips to the dried fruits.

Juice

Now let’s look at compote, fruit drink, and juice, what is the difference between these drinks.

Juice prepared at home comes in two types: freshly squeezed and prepared. Freshly squeezed juice is prepared from berries or fruits by passing them through a juicer. Such natural juice can be prepared for future use. We dilute the remaining cake with water, filter, then add sugar, heat until dissolved and add juice. Pour into jars and sterilize.

In order for the juice to be tasty, only high-quality raw materials must be used for its production.

In addition, juices are prepared not only from fruits and berries. Vegetables are also used to prepare this drink.

Natural undiluted liquid product- this is how juice differs from fruit drinks and compote. Let's move from theory to practice.

Recipes

To understand the difference between compote and fruit drink, let’s prepare and try these drinks.

• Dried fruit compote. Boil four liters of water, add a glass of sugar, washed dried fruits, bring to a boil and leave to brew. You can put a little of any jam for taste. It is better to drink compote chilled.
• It turns out delicious and First, boil it in four liters of water lemon peels, add a glass of sugar, then chopped rhubarb stalks and cook over medium heat until soft, cool.
• Redcurrant juice. Pass 250 grams of washed berries through a juicer. Dilute the remaining pulp with one liter of water, add half a glass of sugar, bring to a boil, strain, cool and add the squeezed juice. Cool the resulting fruit drink.

As you can see, the last drink contains natural juice. And this is exactly how fruit juice differs from compote.

In any case, if you have one of these drinks on your table, your body will receive required dose vitamins In addition, these drinks are great to quench your thirst or use as a dessert.