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Manzanita Sol Soda Green Apple 2 Liter
FAQ
Manzanita Berry Punch. In a 4:1 ratio of water to berries, heat water to just below boiling. (Don't boil the water, as adding boiled water to the fruit can destroy the vitamins.) Add your sweetener of choice to the water at this stage. Honey dissolves nicely, but cane sugar works as well.
Berries are usually ripe from late summer through fall and the leaves are always available. Uses: Manzanita's berries are good dried and have a sour apple candy like taste. The berries can also make a fantastic cider which is in the recipe below (can also be made into an alcoholic version if needed).
I typically make this with just the Manzanita leaves, since they are abundant year round. – Place leaves and bark in a quart mason jar. – Pour boiling water over the plants and let steep for approximately 30 minutes to overnight.
directions
- Cover berries with water and crush, add lemon peel and cinnamon stick and simmer for 15 minutes.
- Place in cheesecloth and strain. ...
- Pour into sterilized jars and seal.
- (You can a a drop of green food coloring to brighten up the jelly if desired).
- Makes about 5 Half Pints.
Native American tribes such as the Maidu, Miwok and Wintu would use the flowers and fruit of the manzanita to make cider. They would also make jelly from the fruits and use the tannins in the leaves to tan leather. Manzanita means “little apple” and the name describes the tiny, apple-like fruit.
Soda Mexican Manzanita Sol 12oz | My images
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
