It is well matured, but not over-ripe fruits are sorted out - selected fruiting branches, remove spoiled, washed first in warm water in the pan, and then in a sieve under the faucet. Washed fruits are placed in a saucepan, add there drinking water (1 kg of fruit 0,5 l water) and with regular stirring, bring to a temperature of 85-90 ° C. Maintained at this temperature until tender, cooled to 45-50 ° C, and squeeze the juice in any way. Using sokovarki preheat is not required. The resulting juice is filtered through flannel or wool, heated to 90 ° C, pour into hot containers and immediately sealed by. At 10 liters of juice consume 16-18 kg of fruits. Ryabinovoye natural juices concentrated, astringent. When harvesting the winter they can not add sugar, and before use dilute sugar syrup, or use for blends, cocktails. Juice and sugar. Take away fully ripe fruit, separated from the peduncle, wash, blanch for 2-3 minutes in hot water, obsushivayut and small portions are placed in a bowl, nakalyvaya "hedgehog" or sharpened wooden rolling pin, lace sugar twice at 0.2 kg and twice maintained at a temperature of 22 ° C for 20 h. The juice of the first and second discharge is mixed, heated to 80-85 ° C, hot-filled into cans or bottles and immediately sealed by.
