Redcurrant juice

Red currant berries are more sour in taste than the fruits of its close relative from the gooseberry family - black currant. Therefore, they are rarely eaten in their fresh natural form and are often used in cooking as a main or auxiliary ingredient for preparing a variety of dishes. Red currants are used to prepare mousses and jellies, various jams, and are even added to salads and gravies. But the aromatic fruits are most used in drinks: compotes, fruit drinks and, of course, fresh juices. Red currant juice has a bright color, rich taste and aroma. And at the same time, it is a real storehouse of useful microelements, for which it is especially valued among admirers of traditional medicine.
 Currant juice is not only a tonic, refreshing and very tasty drink, but also a source of many vitamins that are necessary especially in the winter and spring. Red currant juice contains much more vitamin C than orange juice.
 Currant juice is an excellent remedy for the prevention of vitamin deficiency, colds, infectious and viral diseases. Vitamin P allows you to use currant juice to prevent vascular diseases, as it promotes the elasticity of blood vessels. Currant juice is also useful for stomach ulcers, gastritis, and liver diseases. It is also an excellent diuretic for people with kidney and bladder diseases.
 A nutrient-rich drink can fully saturate an organism depleted of diets with all the vitamins, minerals and microelements it needs. And the bright red fresh juice contains them in abundance. In addition to all this, it perfectly tones and refreshes, and will undoubtedly find many culinary uses, as well as add sophistication to any meal.