tag:blogger.com,1999:blog-4002612879648972347.post4729643403425511976..comments2024-03-19T11:19:39.464+01:00Comments on Cooking Books: Rå bringebærsaft, Norwegian Berry DrinkAndreahttp://www.blogger.com/profile/08402921195094964887noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4002612879648972347.post-3373002147341929702011-06-30T02:57:57.265+02:002011-06-30T02:57:57.265+02:00Wow, Lisabeth, thanks for the comment! Now I have...Wow, Lisabeth, thanks for the comment! Now I have rhubarb saft on the mind!Andreahttps://www.blogger.com/profile/08402921195094964887noreply@blogger.comtag:blogger.com,1999:blog-4002612879648972347.post-43996176951114105342011-06-29T14:39:55.419+02:002011-06-29T14:39:55.419+02:00Other berries that are delicious as saft are redcu...Other berries that are delicious as saft are redcurrant, blackcurrant, strawberries, blueberries (preferably the european kind, i believe it's called "Bilberry" in the US.) and gooseberries. Rhubarb and sambucus (hylleblomst) is also very nice as saft even though they are not berries. <br /><br />a tip for råsaft is to fill plastic bottles 2/3 and freeze the saft you make when the berries are in season. Then you can have it all year round and don't need any added acid. Even when you add acid to the saft, there are a shorter storage time for those who are made of raw berries, where as those who are steamed or boiled usually can be stored for up to a year in a cool room.Lisabethnoreply@blogger.com