The ripe berries are edible honeysuckle washed and passed through a juicer. The resulting juice contains particles of pulp, so it must be filtered through a double layer of gauze boiled or dense fabric. It is recommended to 1 liter of juice, add 150-200 grams of sugar. The juice is bottled in small cans with a capacity of 0,5-1 liter, cover with metal lids, pasteurized and arouse. The juice of honeysuckle can also be obtained using sokovarki. To do this, you must first little berry crushing. At 1 kg of grapes planted in sokovarku, add 0,15 - 0,20 kg of sugar. Out of juice - 60-80%. The juice has an intense color, high concentrations of acids, sugars and biologically active substances. Before use, the juice must be diluted to taste with boiled water.
