The Cornelian cherry syrup is quite the vitamin bomb, and it’s very simple to make at home.

Squeeze the ripe cornels and heat the juice to 70°C /160°F – this makes the juice contain more vitamin C. Add 0.5 kilograms / 18 ounces to 1 liter / 1 quart of juice. When the sugar dissipates, pour the content into sterile jam jars, close them properly, and store in a cold place. It is great when mixed with water, either as lemonade or for tea.


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