Birch sap with lemon is an incredibly tasty and healthy drink. When you think about the beginning of spring, birch sap is one of the first associations. Incomprehensible to foreigners, but such a native drink for each of us, it charges us with vitamins and a good mood. To make the juice refreshing in summer and pleasing in winter, it can be rolled into jars and successfully stored for at least a whole year.
Preserving birch sap with lemon in a 3-liter jar
The most delicious birch sap is obtained with the addition of fresh lemon. It is this combination that gives a fresh and delicate taste and aroma. Lemon will also color the juice a pleasant yellowish color. Try this recipe and delight your family with a delicious drink all year round.
- Birch juice 3 (liters)
- Granulated sugar 1 (tablespoons)
- Lemon 1 (things)
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How to prepare birch sap with lemon at home? Wash and dry the lemon. Take a knife and a cutting board and cut the citrus into slices. -
Strain the juice through several layers of gauze and pour into a saucepan. This is necessary so that pieces of wood and small debris that could be in the liquid do not get into the preservation.Place the pan over medium heat and heat the contents. When the juice is about to boil, turn off the stove. It should be hot, but not boiling. -
Meanwhile, prepare the jar and lid. First, wash them thoroughly. Then they need to be sterilized. To do this, boil water in a saucepan and place the jar in it upside down. Hold for a couple of minutes. Do the same with the lid. You can also sterilize the jar in the oven. To do this, preheat the oven and place the jar there for 5 minutes. -
Pour sugar into the bottom of the jar and place lemon. You can add citrus, depending on how strong the sourness you want. If you like just a subtle hint of lemon, 2-3 pieces will be enough. If you like the rich taste of the drink, add it all. Pour the juice into a jar and roll it up. -
Wrap the drink in a towel or thick cloth. When it has cooled, place the jar in a cool, dark place. You can enjoy the juice a few days after sunset, but it is better to wait until the summer heat and cool down in the most pleasant way.
Bon appetit!
How to prepare birch sap with lemon and orange at home?
During the cold season and at the first signs of illness, we immediately grab oranges and lemons. And for good reason, because citrus fruits are full of vitamin C and support the immune system in the fight against viruses. Preventing a disease is easier than curing it, so you need to improve your health all year round. Birch sap with citrus fruits will help with this.
Cooking time – 20 minutes
Cooking time – 50 minutes
Servings – 3
Ingredients:
- Birch sap – 3 l.
- Granulated sugar – 250 gr.
- Lemon – 3 slices
- Orange – 3 slices
Cooking process:
1. Wash and dry the orange and lemon.Pour boiling water over them to remove any dirt or wax that may be on the fruit. Cut the citrus into medium-wide round slices. Please note that the knife must be very sharp. Otherwise, when cutting, a lot of juice will leak out of the fruit, but it is needed.
2. Strain the birch sap and place the pan with it over high heat.
3. Add sugar and stir. Wait until the liquid begins to boil and remove from heat. Do not bring to a boil and do not keep on the stove for too long so that the beneficial properties of birch sap do not disappear. If foam has formed, carefully remove it. During this time, rinse and sterilize the jars and lids. To do this, place them in a preheated oven for 5 minutes. Boil the lids in a saucepan.
4. Place orange and lemon slices into prepared jars. Immediately, before the nectar has cooled, pour it into jars. For convenience, use a wide funnel.
5. Roll up the jars. Turn it upside down and wrap it in a warm blanket. When the pieces have cooled completely, transfer them to a cool place. Store canned food in a basement or cellar and open immediately before use.
Bon appetit!
Step-by-step recipe for making birch sap with lime and mint
The most invigorating and refreshing summer combination is lime and mint. These bright colors even look fresh. But, as they say, prepare a sleigh in the summer, and delicious birch sap in the spring. Therefore, if you want to enjoy an unusual drink all summer, arm yourself with jars and prepare nectar according to this recipe.
Cooking time – 30 minutes
Cooking time – 50 minutes
Servings – 1
Ingredients:
- Birch sap – 1 l.
- Lime – 4 slices
- Mint – 5 gr.
- Granulated sugar – 4 tbsp.
Cooking process:
1.Strain freshly collected birch sap through cheesecloth or a fine sieve. This will clear the liquid from pieces of wood and trapped insects. Pour into a jar.
2. Add sugar to the juice and mix thoroughly until dissolved. This takes some time and effort, as sugar does not dissolve well in cold liquid. But there should be no crystals left.
3. Wash the lime and pour boiling water over it to remove any wax that may be on it. Take a board and a sharp knife and cut the citrus into semicircular slices. Add to jar of juice. Stir and lightly crush the lime with a spoon to release its juice.
4. Finely chop the mint. It is better to do this with your hands so that the aroma is fully revealed. Add it to the rest of the drink ingredients. Stir with a spoon.
5. Close the jar with a lid and place in a cool place. Cover with a towel and let sit for about 30 minutes. Within half an hour you can taste the drink and enjoy the fresh taste and bright aroma.
Bon appetit!
How to make your own drink from birch sap with citric acid?
Birch sap is a storehouse of vitamins, organic acids and essential oils given by nature. The option of making juice with citric acid is considered classic, the simplest and very popular. The drink made according to this recipe is characterized by a subtle sweetish-sour taste.
Cooking time – 24 hours
Cooking time – 1 hour
Servings – 1
Ingredients:
- Birch sap – 10 l.
- Citric acid – 1 tsp.
- Granulated sugar – 350 gr.
Cooking process:
1. Strain the birch sap to remove unnecessary debris. Use a fine sieve. Pour the liquid into a saucepan. Add sugar and citric acid. Mix the ingredients and heat over medium heat.Stir the juice periodically.
2. When the liquid heats up, foam will form. Remove it to prevent the juice from turning cloudy brown. As soon as the first bubbles appear, turn off the stove. You can't boil the juice!
3. While the future drink is heating up, prepare the jars. Rinse them thoroughly and sterilize them by placing them upside down in boiling water.
4. Strain the hot drink again. Place a sieve on the neck of the jar and put gauze folded in 8 layers into it. Fill the vessels with juice.
5. Roll up the jars and place them upside down. Leave them like this for at least a day. After time, turn over and store in a cool, dark place. You can drink the drink the very next day, or you can store it until the autumn cold. 
Bon appetit!
A simple and tasty recipe for making birch sap with lemon and honey
Birch sap is an incredibly healthy product in itself. Lemon adds sourness to the drink and enriches it with vitamin C. And if you replace sugar with natural honey, you will get a vitamin bomb. In addition to the benefits for the body, the juice will provide taste bliss. Pamper your household with benefits and taste.
Cooking time – 15 minutes
Cooking time – 1 hour
Servings – 2
Ingredients:
- Birch sap – 6 l.
- Honey – 3 tbsp.
- Lemon – 2 slices
Cooking process:
1. Wash the citrus thoroughly. There should be no dirt left on it, since the lemon will go into the juice along with the zest. Cut a couple of not very thin slices. Remove the seeds.
2. Pour the strained birch sap into a large saucepan and place over medium heat. Add honey and lemon.
3. As the liquid heats up, foam will appear. Be sure to remove it so that the drink does not come out dark.Cook for 10 minutes until the juice begins to boil. It should be hot, but not boiling.
4. Prepare the container. Wash and dry the dishes thoroughly. Sterilize jars and lids. To do this, use the oven or a large pan of boiling water.
5. Strain the hot juice through cheesecloth and pour into jars. Roll up with metal lids. Wrap the jars with a thick cloth and leave to cool. When the drink has cooled, open it and transfer it to a cool place. The maximum recommended shelf life for such preservation is 8 months.
Bon appetit!
