When we look at chokeberry, it is hard to believe that such inconspicuous fruit hides enormous power. The authors of the article “Black chokeberry fruit (Aronia melanocarpa) in the prevention of chronic diseases” published in the scientific journal “Molecules” emphasize that these are one of the most valuable fruits. Why? Because they contain extremely high concentrations of polyphenols and anthocyanins, i.e. natural compounds that protect the body. Reading the research, we see clearly: chokeberry reduces oxidative stress, supports the elasticity of blood vessels, ensures their patency and helps prevent atherosclerosis.
Interestingly, its action also includes lowering blood pressure and supporting lipid balance. This makes it one of the most effective natural ways to take care of the circulatory system. But that’s not the end. Regularly drinking chokeberry strengthens immunity, improves brain function by improving microcirculation, stabilizes glucose levels and supports daily energy. So let’s reach for it in times of fatigue, stress and weakness.
Chokeberry juice it is the essence of these fruits closed in a bottle. A small daily portion can calm down the tension after a difficult day, improve heart function and support blood vessels. Chokeberry strengthens immunity, which is especially noticeable in autumn and winter. The polyphenols contained in it have antiviral and antibacterial properties, and anthocyanins support the functioning of the immune system at the cellular level. If we introduce juice into our autumn-winter routine, we will go through the cold season more gently. This is one of the easiest ways to take care of your health without pills and supplements. Recipe for the best homemade chokeberry juice
Ingredients:
- 2 kg of chokeberry,
- 1 kg of sugar,
- approx. 1 liter of water,
- 1 lemon,
- optional: cherry or chokeberry leaves.
Preparation:
If you use frozen fruit, leave it in a large pot to thaw and cover it with sugar for a few hours or overnight. If we have fresh chokeberry, we wash it, dry it and cover it with sugar.
Then pour water, squeeze lemon juice and, if we like a more citrus aroma, add a bit of grated zest. Cherry or chokeberry leaves will enhance the taste of the juice – it is worth adding them.
Place the pot on the burner and bring the water to a boil. Stir so that the fruit does not stick. After boiling, reduce the heat and cook for another 20-30 minutes. Then remove the pot from the burner, cover it and leave it for a few hours or overnight for the fruit to release the rest of its juice.
After this time, strain the whole thing through a sieve into another pot, gently rubbing the fruit. We remove the leaves. We heat the juice itself until it begins to boil, then immediately turn off the heat.
Pour the hot juice into previously sterilized, clean and dry bottles or jars. To ensure that our supply lasts throughout the winter, we pasteurize the dishes for 15 minutes in a pot lined with a cloth.
Source: Terazgotuje.pl
