Raspberry juice - benefits, homemade recipes. Raspberry juice - benefits, homemade recipes Raspberry juice recipe

Raspberries have a unique composition. It contains a lot of ascorbic acid and other vitamins that strengthen the immune system, and acetylsalicylic acid, which is an antipyretic. As a result, raspberry desserts help cope with colds, and zealous housewives tend to have a jar of raspberry jam or other preparations made from this berry in stock. One of the most useful products is raspberry juice. The technology of its preparation makes it possible to preserve a significant part of the beneficial substances contained in fresh fruits, as well as their characteristic taste and aroma.

Cooking features

Preparing raspberry juice is not a complicated process; even a novice cook can cope with this task, and he can do it even without the use of kitchen appliances. You just need to know the features of the technology for preparing a raspberry drink.

• You can often find bugs in raspberries that spoil their taste. It's unpleasant if they end up in the juice. To get rid of insects, prepare a saline solution using a tablespoon of salt per liter of water, and soak the berries in this solution. After 20–30 minutes, all the insects will appear on the surface of the water; all that remains is to remove them and rinse the raspberries.
• Raspberries are fragile berries. If you collect it in large containers, the lower berries will suffer under the weight of the upper ones, and some of the valuable juice will be lost. When washing raspberries, you also need to be careful not to damage the berries. The best way is to place the berries in a colander and dip them several times in a container filled with clean water.
• After washing, it is advisable to dry the raspberries. The berry will dry faster if you scatter it on a towel that absorbs moisture well.
• It is not recommended to use aluminum utensils when preparing raspberry juice. This material reacts with acids, forming harmful substances.
• You need to pour the juice squeezed from raspberries into pre-sterilized jars. They are closed with metal lids to ensure tightness. Lids must be boiled before use.
• Raspberry juice can be prepared in a variety of ways, with or without added sugar. In some cases, sterilization of juice in jars will be necessary.
• If concentrated raspberry juice is made, it is advisable to pour it into small jars, since after opening them the drink can only be stored in the refrigerator and for no more than 2-3 days.

Storage conditions for raspberry juice depend on the recipe used. This drink usually does well in a cool room.

Concentrated raspberry juice with sugar

Composition (per 1 l):

• raspberries - 1.5 kg;
• water - 0.2 l;
• sugar - 0.2 kg.

Cooking method:

• Sort the raspberries, soak them in saline solution, and rinse. Remove the stems.
• Pour water over the berries and place on low heat. Keep on the stove for 5 minutes after the water boils.
• Place gauze in a sieve, wipe the raspberries, squeeze out the cake.
• Add sugar to raspberry juice. Place over low heat and bring to a boil. Cook for 5 minutes, stirring until the sugar is completely dissolved.
• Fill sterilized jars with raspberry juice. If you plan to store it at room temperature, cover the jars with juice with lids, place them in a saucepan with a towel on the bottom, pour water into the saucepan (up to the shoulders of the jars), sterilize the jars for 10–20 minutes depending on their volume.
• Remove the jars from the pan, roll them up, turn them over and wrap them up. Leave to cool in a steam bath for additional preservation.

Video recipe for the occasion:

If the juice has not been sterilized, it can only be stored in a cool room, at a temperature not exceeding 16 degrees. After sterilization, the juice can stand at room temperature.

Raspberry juice without sugar (in a juicer)

Composition (per 1 l):

• raspberries - 1.8 kg;
• mint (optional) - 1–2 sprigs.

Cooking method:

• Prepare the raspberries: soak them in saline solution, wash and dry.
• Place the berries in the upper container of the juicer. You can add mint on top to give the juice a fresh aroma. To better separate the juice, sprinkle the berries with a small amount of sugar (1-2 tablespoons), but you can do without it.
• Pour water into the lower compartment of the juicer in the amount recommended by the device manufacturer.
• Check that the juice collection tube is blocked or directed into a pre-sterilized jar.
• Turn on the unit or place it on the stove if it is not powered by electricity. Leave for 45-60 minutes.
• Collect the juice in sterilized jars and seal them with boiled lids.
• Place the jars on the lids, cover with a blanket, and leave to cool as is.

Cooled jars of juice prepared without sugar should be placed in the refrigerator. Its shelf life is short - 6 months, so try to use it on time.

Raspberry juice with added water

Composition (per 1 l):

• raspberries - 1 kg;
• water - 0.4 l;
• sugar - 100 g.

Cooking method:

• Grind the prepared raspberries using a blender, strain through gauze folded in several layers.
• Fill the cake with water, bring to a boil, cook for 5 minutes, squeeze.
• Add sugar to hot liquid. Stir it until completely dissolved.
• Combine the raspberry broth with pre-squeezed raspberry juice and mix.
• Fill sterilized jars with juice and cover them with prepared lids.
• Sterilize juice jars. Sterilize half-liter jars for 20 minutes, liter jars for 40 minutes.
• Remove the jars of juice from the pan and seal them tightly. Leave to cool upside down under the blanket.

Raspberry juice prepared according to this recipe can be stored in a cool room or in the refrigerator. If storage conditions are met, it will not deteriorate within a year.

Raspberry juice is aromatic and tasty. For the winter it can be prepared even without adding sugar or with a small amount of it.

Raspberries have always been considered the best remedy for colds, they were used to treat many other diseases, so raspberry preparations were always prepared for the winter, and our great-great-grandmothers prepared raspberry jam for the winter, and for good reason - raspberries have always been considered a special berry! There are many songs and fairy tales about her; she was revered by Slavic tribes and loved by the ancient Greeks and Romans. It is not for nothing that we associate the sweet heavenly life with raspberries - this extraordinary berry has earned its honorary title thanks to its unique taste and beneficial qualities.

Tasty and aromatic raspberries are good both fresh and as a variety of preparations for the winter. After all, preparing raspberries for the winter is a great way to preserve and enjoy raspberries in the winter. It would seem, what special thing can be made from raspberries, besides grandma’s well-known raspberry jam? In fact, there are a lot of delicious and healthy preparations: jam, jellies, jams, confitures, as well as marshmallows and marmalade. If desired, raspberries can be easily combined in your preparations with other berries, for example, black and red currants, cherries, and gooseberries. With her presence she will only decorate any product. Let's try not to miss the ripening season of this wonderful berry, let's eat our fill of it and be sure to prepare it for future use.

Raspberries in their own juice

Ingredients:
1 kg raspberries,
1 kg sugar.

Preparation:
Place the raspberries in an enamel bowl, add sugar, wait for the syrup to form, and place them in jars. Sterilize for 15 minutes. Roll up and place in a cool place.

Raspberries in red currant juice

Ingredients:
1 kg raspberries,
500 ml red currant juice.

Preparation:
Sort the raspberries and place them in a saucepan. Blanch the red currants for 1 minute and rub through a fine sieve (you can use a juicer or squeeze the juice through cheesecloth). Pour the resulting juice over the raspberries, heat the mixture and boil for 5 minutes, then immediately pour into sterile jars and roll up.

Raspberries pureed with sugar

Ingredients:
750 g raspberries,
250 g sugar,
150 ml water.

Preparation:
Sort the raspberries, place them in an enamel bowl and fill with water. Bring to a boil over very low heat and cook for 3-4 minutes. Remove the mixture from the heat and, while it is hot, rub through a sieve. Add sugar to the puree and bring to a boil, but do not boil. Transfer to hot jars and sterilize: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.

Raspberry jam “From Grandma”

Ingredients:
1 kg raspberries,
4 stacks water,
2 kg sugar,
2 tsp citric acid.

Preparation:
Pour sugar into a saucepan for making jam, add water and raspberries. Cook until fully cooked over low heat, periodically remove from heat and stir the berries (so as not to burn). Just before the end of cooking, add citric acid.

Raspberry jam “Five Minute”

Ingredients:
5 kg raspberries,
3.5-4 kg of sugar.

Preparation:
Sort the raspberries, peel them, and wash them carefully if necessary. Dry on a towel. Place the prepared raspberries in a deep bowl, cover with sugar and place in a cool place for 6-8 hours. Then place the bowl with raspberries in their own juice on the fire, bring to a boil and cook for 5 minutes. Pour hot jam into sterilized jars and roll up. Turn over, wrap and cool.

Jam “Wonderful aroma”

Ingredients:
5 kg raspberries,
2 large lemons,
7.5 kg of sugar.

Preparation:
Sort the raspberries, peel, rinse and dry. Wash the lemons thoroughly, wipe dry and cut into thin slices, which then cut in half, remove the seeds. Cover the prepared raspberries and lemon slices with granulated sugar and leave in a cool place for 6-8 hours. Place the bowl with the juiced raspberries and lemon slices on the fire, bring to a boil, skim off the foam, reduce the flame and cook for 40 minutes, stirring occasionally. Then remove from heat and cool. Put the jam back on the fire and cook until done, cool, put into jars and close with nylon or metal lids.

Raspberry and melon jam

Ingredients:
300 g raspberries,
1 kg melon,
800 g sugar,
1 lemon,
1 stack water.

Preparation:
Pour lemon zest with lemon juice, sprinkle with sugar and leave for an hour. Peel the melon and cut into small pieces. Add sugar and lemon sugar to the water and cook, stirring. When the syrup boils, add the melon and then the raspberries. Cook everything without stirring until thickened. Remove the finished jam from the heat, remove the foam and pour into jars.

Cherry and raspberry jam

Ingredients:
1 kg cherries,
1 kg raspberries,
2 kg sugar,
2 stacks water.

Preparation:
Place pitted cherries in boiling syrup, bring to a boil and remove from heat. Bring the jam to a boil 5 times every half hour. For the last time, 5 minutes before readiness, add raspberries, bring to a boil and immediately remove from heat. Pour the finished product into jars while hot. Roll it up.

Raspberry compote “For the winter”

Ingredients:
1 kg raspberries,
1 kg sugar,
3 liters of water.

Preparation:
Sort the raspberries, remove leaves and sepals. Make syrup from sugar and water. Place raspberries in boiling syrup, stir, bring to a boil, remove from heat and pour into sterilized jars. Cool the compote and cover the jars with metal lids.

Natural raspberry juice

Ingredients:
1 kg raspberries,
150-200 ml of water.

Preparation:
Sort the berries, mash with a wooden pestle and transfer to an enamel pan with water preheated to 60°C. Heat the berries while stirring to a temperature of 60°C, remove from heat, cover with a lid and squeeze out the juice after 15 minutes. Filter the juice, bring to a boil, immediately pour into bottles or jars and roll up.

Raspberry confiture

Ingredients:
1 kg raspberries,
1 kg sugar,
1 lemon,
1 sachet “Zhelfix”.

Preparation:
Peel the raspberries, rinse and dry. Pour lemon juice over the raspberries, sprinkle with lemon zest and stir. Add sugar. Bring the mixture to a boil over low heat. Add gelling sugar and, stirring continuously, cook for 1 minute. Sterilize the jars, fill with hot confiture, and close with screw caps. Place the jars upside down for 10 minutes, then turn them over and cool.

Raspberry syrup

Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water.

Preparation:
Prepare syrup from sugar and water. Dip raspberries into syrup. Bring to a boil. Then cool and strain through a sieve. Bring the resulting syrup to a boil and boil for 5 minutes, then pour it hot into jars and roll up the lids.

Raspberry jelly for the winter

Ingredients:
1.5-2 kg raspberries,
1.5-2 kg of sugar.

Preparation:
Sort the raspberries, wash and place on a towel. Let the berries dry completely and mash them in a bowl. Strain through several layers of gauze. Add sugar at the rate: per 1 liter of juice - 1.5 kg of sugar. Stir until the sugar is completely dissolved and leave for 10 hours. Then place in sterile dry jars and seal tightly. This jelly should be stored in the refrigerator.

Raspberry jam

Ingredients:
1 kg raspberries,
1.4 kg sugar,
1.5 stack. water,
1 tsp citric acid,
2 tbsp. gelatin.

Preparation:
Peel the raspberries, rinse with water several times and place in a basin, sprinkling with sugar. Add water. Place the basin on low heat and heat the contents to a boil. After 15 minutes, increase the heat to moderate and simmer the jam until tender. At the end of cooking, add citric acid and gelatin previously diluted with water to the jam. Place the finished product in dry, clean jars and seal.

Raspberry and apple jam

Ingredients:
1 kg raspberry puree,
1 kg applesauce,
800 g sugar,
600 ml water.

Preparation:
Steam the apples in a saucepan of boiling water and wipe. Measure out 1 kg. Mash the raspberries well and mix with applesauce. Boil the mixture in a saucepan with a wide bottom. After 15-20 minutes, add sugar and cook, stirring continuously, until tender. Place the finished jam into jars and roll up.

Raspberry puree without sugar

Raspberry puree can be prepared without using sugar. In winter, you can make marmalade, jelly or jelly from it. So, rub fresh raspberries through a sieve. Place the finished mixture in an enamel bowl and place on fire. Boil for 1 minute and pour into sterile jars. Roll it up, turn it over, wrap it up.

Raspberry-pear mousse

Ingredients:
1 kg pears (peeled from seeds),
300 g raspberries,
½ cup Sahara,
a few drops of lemon juice,
a pinch of cardamom.

Preparation:
Wash the pears, cut them open and remove the seeds (no need to peel them). Cut into large cubes and place in a saucepan. Sort the raspberries, rinse and dry. Add raspberries, sugar to the pan with pears and mix everything. Cook over low heat for about 60 minutes, stirring occasionally to prevent the mixture from burning. Then remove the pan with fruit from the heat. Add a few drops of lemon juice and a pinch of cardamom. Grind everything with a blender and transfer the raspberry-pear mousse into clean, dry jars. Sterilize for 10 minutes, then cool. It is advisable to store the finished product in a dark, cool place.

Raspberry marmalade (prepared for the winter)

Ingredients:
1 kg raspberries,
500 g sugar.

Preparation:
Wash the raspberries, rinse with boiled water, dry a little and rub through a fine sieve. Add sugar to the raspberry puree and cook over high heat, stirring continuously. When the marmalade thickens, remove it from the heat and place it hot into prepared jars. Then cool and seal with lids.

Raspberry marshmallow

Ingredients:
1 kg raspberries,
250 g sugar,
100 g powdered sugar.

Preparation:
Rinse the raspberries with cold water, place in a wide bowl and place in a preheated oven for 50 minutes. Rub the hot berries through a sieve using a wooden spatula. Place the resulting puree on low heat, add sugar and boil by half. Pour the hot marshmallow into a container lined with parchment paper and greased with vegetable oil, and dry in the oven at 70°C or in the sun. Cut the finished marshmallow into pieces, roll in powdered sugar and place in dry, sterile jars. Cover them with parchment paper.

Raspberry vinegar

Raspberry vinegar has an amazing smell and a very bright taste. It is wonderful in vegetable and fruit salads.

Ingredients:
250 g white wine vinegar,
200 g raspberries.

Preparation:
Prepare a glass container with an airtight lid. Wash and dry the raspberries, removing spoiled berries, and place in a jar. Pour in vinegar and close tightly. Store in a cool, dark place for two weeks. After the specified time has passed, separate the liquid from the raspberries using a filter or through cheesecloth. That's it, raspberry vinegar is ready! Pour into an airtight container, seal and store in a cool, dark place. Ready vinegar can be stored for a year.

Raspberry wine

Ingredients:
2.5 kg raspberries,
700 g sugar,
2.5 liters of water.

Preparation:
Squeeze the juice from the raspberries. Heat water together with sugar until it is completely dissolved, cool. Pour into a bottle, mix with raspberry juice and keep until fermentation is complete at a temperature of at least 25°C. When fermentation is complete, filter and seal. Store in a cool, dry place.

Raspberry liqueur

Ingredients:
500 g raspberries,
500 g sugar,
250 ml water,
1 liter of vodka.

Preparation:
Place ripe raspberries at the bottom of the bottle and fill it with vodka. Plug the neck of the bottle with a cotton swab. Place in a cool place for 3-4 weeks. Prepare a syrup from sugar and water, boil, cool and pour into a bottle with raspberries. Stir, filter and bottle. Cork it. The longer this liqueur sits, the tastier it becomes.

Dried raspberries

For drying, take firm, slightly unripe raspberries. Otherwise, it will not dry, but simply become limp. Dry the raspberries in the oven or electric dryer for 2-4 hours at a temperature of 45-50°C, and when the berries are dry, raise the temperature to 60°C. Cool the dried raspberries and store them in hermetically sealed jars or boxes.

Fresh frozen raspberries. To freeze, use dry raspberries. There is no need to wash the berries. To prevent raspberries from becoming lumpy, freeze them by arranging the berries in a single row on a cutting board or tray. When the berries are frozen, pour them into freezer containers.

Fresh frozen raspberries with honey. Place raspberries in a container and fill with liquid honey. Then put it in the freezer. This preparation has double benefits: both raspberries and honey. Raspberries drenched in honey will retain their qualities well and will be very useful.

In the old days they said that, among other things, raspberries are also endowed with spiritual power: they help strengthen good relations between people. This is probably where the tradition of treating visiting guests to tea with fragrant jam was born.

Happy preparations!

Larisa Shuftaykina

Raspberry juice or raspberry nectar is a medicine recommended by our grandmothers and great-grandmothers. Raspberries have properties similar to many antibiotics and bring relief from a number of diseases, primarily colds and flu.

In what cases should it be used?

If you are sick with the flu or a cold, then you simply need raspberry juice. Raspberry juice contains natural salicylic acid, so it acts similar to aspirin, promotes sweating and relieves fever. The essential oils contained in the drink also have a warming and antiseptic effect. Thanks to raspberry nectar, we can easily overcome the infection, without the use of synthetic drugs.

Raspberry juice can also be used for preventive purposes, as it contains many vitamins and compounds that help strengthen the immune system. Such compounds may include polyphenols, which are antioxidants that neutralize the effects of free radicals. Free radicals contribute to the formation of cancer and premature aging of the skin, so all foods containing antioxidants are extremely beneficial for the body

Nutritional value of the drink

Raspberry juice contains a lot of potassium, magnesium and calcium. These minerals strengthen the heart and lower blood pressure, and also have an anti-atherosclerotic effect. Potassium contained in raspberry juice regulates the body's water balance and is very useful for kidney and liver diseases. Raspberry juice is also recommended for anemia - it contains iron and copper compounds. The drink is useful for losing weight - it regulates the digestive system, has laxative properties, and also contains pectin and organic acids that cleanse the body of toxins.

How to cook?

There are several ways to prepare raspberry nectar:

• The easiest way is to use a juicer and then simply follow the instructions that come with it. It is quite convenient and simple, but, unfortunately, not all of us have this kitchen appliance at hand;
• if you don’t have a juicer, you can mix raspberries with sugar and a small amount of water (on average 100-150 ml per 2 kg of berries) in a saucepan with a thick bottom and boil the mixture until the raspberries release juice. The finished mixture will need to be passed through a fine sieve and poured into jars.
• you can use the method that was popular among our grandmothers. Crush raspberries with sugar and leave at room temperature until they release juice. Usually the process takes 1-2 days, after which the berries are pressed with a masher, passed through a fine sieve and poured into jars. However, be careful when using this method, if you overexpose the raspberries, they may ferment; as a result, you will not get a medicine that can put you back on your feet, but an alcoholic drink that, on the contrary, will tend to weaken your legs.

What types of raspberry nectar are there?

By following the preparation instructions presented above, you can get several varieties of the drink:

• pure juice. This is the squeezed part of the berries, which comes from a juicer, or is obtained in the second or third way, but is carefully passed through a fine sieve or cheesecloth.
• nectar with pulp. This drink is obtained by adding to pure juice a mixture obtained by passing raspberries through a coarse sieve. All seeds will remain on the sieve, and the nectar will be a delicate berry mousse.
• fruits in nectar. After that, the raspberries are passed through a juicer, the raspberry pulp is transferred to jars and poured with a small amount of juice. The remaining juice can be stored as pure. If you are not bothered by seeds and pieces of berries, then this method can be considered the most successful, there is no waste, and the yield of the finished product is maximum. Such a product can be added to tea, or squeezed out already at the stage of use, using the pulp as a filling for pies, and the liquid part as a soft drink or as an additive to tea.

How much sugar should I add?

The standard proportion of sugar to raspberries is 1:3, that is, 330 g of sugar for every kilogram of raspberries. The nectar turns out sweet, but the sugar does not interrupt the taste of the raspberries and the drink will not be cloying.

Pasteurization

There are three ways to protect your drink so it can be stored all winter:

• classic pasteurization in a container with water. Place a jar stand at the bottom of the container, place a jar of raspberry juice on it and fill the container with water until it covers ¾ of the jar. Simmer over low heat for 20-35 minutes. Disadvantage of this method: high labor intensity. Usually more than one can cannot fit into a container, therefore the process is greatly delayed. If you use several burners, the cooking will go much faster, but the amount of fumes will also increase sharply, and given that we make preparations in the summer, it will not be entirely comfortable to be in such a room.
• pasteurization in the oven. Place jars of raspberry juice in a preheated room at 120 degrees. oven for 30-40 minutes. The method is quick and convenient; you can prepare 15-20 cans within an hour.
• without pasteurization. You can skip pasteurization if you bring the juice to a boil and pour it into jars preheated in the oven (120 degrees, 30-40 minutes) and immediately roll them up. The sealed jars must be turned over onto their lids and left to cool.

Even children know that raspberry jam with tea is the best cure for the common cold. Kids are always ready for such a “procedure”, because it is tasty and pleasant, not like some bitter mixtures. In fact, the magical effect of this berry is explained quite simply: raspberry juice is a strong diaphoretic, on the one hand, it helps to quickly reduce the temperature, on the other, it removes all toxins along with sweat. But it is they, which accumulate in the body during illness, that cause aching bones, muscle pain, headaches, nausea - all those symptoms that are the eternal companions of any acute respiratory infection.

Regular raspberries - a juice that works wonders

Fragrant and tasty juice - raspberry

It is believed that in ancient times, Greek and Roman doctors prescribed raspberries to their patients to improve tone and immunity. That is why in many countries the cultivation of this plant began even before our era. People actively harvested leaves, shoots and fruits, cooked all kinds of sweet delicacies and pressed raspberry juice - the beneficial properties of the berry bush were very well known, it was even credited with the ability to relieve female infertility and male incompetence.

Why in Russia did this plant appear in gardens and vegetable gardens only in the 17th century, much later than in the rest of Europe and Asia? Did our ancestors really know nothing about treatment with raspberry juice and neglected a remedy that was so popular all over the world? Nothing like this! It’s just that in our forests, raspberries have grown in huge plantations since ancient times; they were, naturally, wild, but no less healthy and tasty for that.

This miracle berry ripened in the middle of summer, and in Russian villages all the women, young and old, went in search of prey with tueskas and boxes. They broke twigs, picked leaves and dried berries, making amazingly aromatic tea, which in the cold season helped to warm up even after working for a long time in the cold. The tasty fruits were boiled, ground with sugar, raspberry juice was pressed for the winter, and wines and liqueurs were used on the marc. With such abundance, there was simply no need to grow berry bushes at home.

Raspberry juice: composition and benefits

Raspberries are a unique berry. It would seem to taste sweet, but in reality there are not so many sugars in it, and those that are present are easily digestible, so even for a diabetic they are not prohibited. Quite satisfying, and at the same time low in calories - 100 g of fresh fruits contain only 46 kcal, which is why raspberry juice or the berry itself can be successfully used for weight loss. It is enough to sit on such a plant-based diet for a couple of days and a noticeable effect is guaranteed.

The benefits of raspberry juice are undeniable

Raspberries, unlike many other fruits or vegetables, cannot boast of a high content of vitamins; they eat a little of everything, but the only thing they are really rich in is group “B”. That is why fresh berries, or even better, juice from them, are recommended for people who have been treated with antibiotics for a long time, this will help restore the imbalance in the body.

But raspberries contain many other useful substances. For example, it contains iodine, which helps prevent problems with the thyroid gland. Calcium is good for bones and teeth, potassium will reduce the risk of cardiovascular diseases, and copper, which is found in raspberries more than any other berry, is an excellent antidepressant. That is why it is useful to drink raspberry juice in case of any nervous overload and troubles - the recipe for a good mood and joy, it turns out, is so simple and accessible!

This medicine also has rarer components. For example, sitosterol, which successfully fights sclerosis and dissolves cholesterol plaques on the walls of blood vessels. In order to protect yourself from such problems, it is enough to drink one glass of raspberry juice per day. Even with severe alcohol poisoning, the same raspberry juice will help - the treatment in this case is one-time, you need to drink one glass of freshly squeezed drink, preferably with hot tea. In this case, the body will be able to quickly get rid of all alcohol breakdown products, and victory over intoxication means victory over a hangover!

Raspberry juice: use according to indications

The main advantage of raspberries is its diaphoretic properties; the use of the berry for the treatment of a variety of diseases is based on this effect. For example, hypertension. After all, blood pressure increases in a person whose body retains excess fluid. And raspberries overcome this problem without any questions.

Raspberries have a slight anti-inflammatory, soothing and antispasmodic effect - almost like the famous valerian, only much tastier. If you have systematic pain in the stomach or intestines, or if you are prone to constipation, you can add some dried berries and leaves to your regular brew when making tea. Not only will it become more fragrant, but it will also help you feel better.

The uses of raspberry juice are very diverse

And yet, the main purpose of this berry is to save from colds and flu, because it is from them that people suffer most often. Moreover, humanity has not yet come up with a single effective medicine to fight viruses. But to improve your well-being, the simplest recipe will almost instantly help - take raspberry juice orally, drink raspberry and linden tea with honey, gargle with a decoction of the leaves. With this treatment, the disease will recede twice as quickly.

Raspberry juice has almost no “honey drain” - due to its diaphoretic effect, it is not recommended for people with gout and kidney disease, but this does not mean that the berry is strictly prohibited for such patients, just do not abuse it. It must be said that raspberry juice has very few contraindications; in fact, the main and only thing is a possible allergic reaction.

Like all brightly colored fruits, raspberries can cause hives, itching, and rashes. If this has happened at least once in your life, you should avoid raspberries in all forms - the allergen has an unpleasant habit of accumulating, so the reaction can appear suddenly and strongly. For the same reasons, raspberries in their own juice, jam or natural juice from this berry are not suitable food for a small child; it is better to refrain from consuming them until the age of three.

When treating, one more “but” must be taken into account - the fruits of this shrub contain a large number of small and very hard seeds that are not digested in the body. They can injure the mucous membranes of the digestive tract. Therefore, for people with a predisposition to inflammatory processes in the intestines, it is better, if necessary, to prepare raspberry juice or tea from it, but not to eat whole berries, which can cause indigestion.

Raspberry juice in cosmetology, or beauty recipes

Even regular consumption of this unique berry can improve your complexion. But our great-grandmothers have long used other effective means to preserve their beauty. If there is a need to dry oily skin that is prone to acne, then first you should make raspberry juice, then mix it with a small amount of kefir, moisten a gauze cloth with this mixture and apply to your face for 20-30 minutes until completely dry.

Raspberry juice is a real savior for facial skin

You can go the other way and simply wipe your face with the juice using a cotton swab - morning and evening. Also, when preparing raspberry juice in a juicer, you should not throw away the resulting pulp; you can mix it with butter or sour cream and apply a thick layer to your face, this will help get rid of freckles.

If your facial skin is too dry, thin, prone to flaking and redness, you can make a completely different nourishing mask. In this case, you will need raspberry leaf juice. It is not difficult to obtain - young and fresh leaves are rolled through a meat grinder and then squeezed through cheesecloth. The face is first lubricated with the usual day cream, and on top - the juice of raspberry leaves, or a mask is made directly from the resulting ground pulp.

How to make raspberry juice for the winter - the secret of homemade preparations

In July or August, when the harvest in the garden is ripe, using the miracle berry for treatment is convenient and simple. But summer is ending, and viral diseases are just beginning. It’s good if the jam is made and the leaves are dried, but you can’t squeeze the juice out of raspberries in the fall. It's a shame.

In fact, it can also be preserved perfectly; this process does not cause any particular trouble. Indeed, unlike most other fruit and berry crops, raspberries do not lose their beneficial qualities during heat treatment - they can be dried and boiled, frozen and pasteurized; this will have absolutely no significance for the fight against colds. The fact is that the therapeutic effect of the berry in this case is explained by the presence not of easily degradable vitamins, but of certain acids, which are not harmed at all by all manipulations. Therefore, you can prepare raspberry juice for the winter without fear.

There are many recipes for raspberry juice for the winter.

In fact, there are many recipes; they do not differ in any fundamental way, but there are some subtleties and nuances. First you need to decide how to get raspberry juice. A juicer is not suitable for this. Therefore, you can squeeze the juicy berries through cheesecloth with your hands or use a juicer.

In principle, if the preparation is made only for the sake of exquisite taste, then it will be easier to cook compote. It is also easy to make raspberries in your own juice - the recipe is extremely simple: clean, carefully sorted berries are placed in an enamel pan and heated slowly, so that the raspberries begin to “melt”. When the berries have reduced in size and enough juice has been released, both the thick part and the liquid will need to be quickly and evenly distributed into small glass jars, and then sterilized in the oven or in a water bath for 15-20 minutes and rolled up.

In cases where medicine is needed, this method is not suitable. When deciding how to make raspberry juice, it is worth considering that it can be sweetened or left natural. In the first case, there is more guarantee that the drink will not be lost. But after adding sugar, diabetics cannot drink it, and the elixir will become unsuitable for cosmetic purposes. If such subtleties do not bother you, then it is better to make the drink a little sweetened.

To do this, take 1 kg of raspberries, a glass of water and a glass of sugar, mix and heat slowly, stirring thoroughly. When the raspberries begin to “dissolve”, releasing water, and the sugar has completely melted, the mixture will need to be strained through cheesecloth, squeeze out the remainder, and the resulting juice should be poured into jars, sterilized for 20 minutes and rolled up.

It should be noted that with such manipulations there is a high risk of staining clothes. Sometimes frustrated housewives, having prepared jam or compote, rack their brains over how to wash raspberry juice from their favorite robe or blouse. But first you need to try to wash off the stain with plain water, without washing it off. Under no circumstances should you grab soap or a brush! Simply remove the item and place it in the bath under a strong stream of hot water. There is a possibility that the pressure will simply “knock” the raspberry juice out of the fabric. It’s even better to do the same with boiling water from a kettle.

If this doesn’t help, it’s time to remember my grandmother’s recipe on how to wash off raspberry juice. You don't need soap or powder for this, just a little lemon juice or diluted table vinegar. The affected area of ​​​​the fabric is carefully moistened, for example, with vinegar - or carefully immersed in it. After 10-15 minutes, the stain should come off, and only after that the item should be washed with soap or powder. The main thing is not to leave things “for later”; old traces are much more difficult to remove.