Morrisons Cherries and Berries No Added Sugar Double Concentrate, 1.5L

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How long it will steam depends on your berries, but my red currant cordial needs about 80-90 minutes. It's usually not less than an hour, although raspberries, plums and pears need less, about 45 minutes. Looking for a different flavour of squash to drink, I spotted the Lindhouse Cherries & Berries in Lidl. This is a double strength squash, which means you need half the water to make it into a cold drink. So I thought I’d give it a go.

I hope this isn't too confusing. The amount of sugar is helping to preserve, and to make it taste good. I think as long as you keep at least half of the sugar content, you can adjust to your own sweetness preference. Source fresh, local fruits. It may sound obvious, but I don't mean the fruits from your local grocery store. Try to source all your fruits and vegetables from your local farmers when possible, to minimize the distance from farm to table (plus it supports the local community!). How long it will steam depends on your berries, but my red currant cordial needs about 80-90 minutes. It’s usually not less than an hour, although raspberries, plums and pears need less, about 45 minutes. You can use less sugar, but the cordial will keep for a shorter amount of time. Start with little and taste as you go, stop when you think it's sweet enough but just remember it won't keep that well.

Between 400-700 grams of sugar to every 1000 grams of berriesis usually a good bet. Less sugar for sweet fruit like apples and strawberries and more for tart ones. This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. It also needs more sugar to help preserve the cordial. This is super easy though! Pin the tube so the juice doesn't come out. Place the lid on the steamer and do not take it off at any time during the steaming process. If the pressure lifts the lid, place something heavy on top. The difference between a squash and a cordial is the concentration of fruit juice. It's claimed that squash has at least 30% fruit, whereas cordial is normally around the 10 - 15% area. However, the terms are often used interchangeably. But this recipe actually has 45% fruit! You will dilute this in water of course, so it will be less, but the actual berry syrup is about 45%.

It can be disheartening to buy a fruit you know you tolerate, and suddenly have a reaction. Could it be the pesticides used on the farm? Poor storage conditions? Oral allergy syndrome? Saft is the Scandinavian term for cordial or squash. We drink a lot of saft in Norway, and it's a common drink for kids that don't want to drink water. S ugar free saft, is also very popular, using artificial sweeteners. A Scandinavian saft typically has high fruit concentration (before diluting in water), but it will also depend on the type of berries. Either way - it is delicious! You can also mix some tart berries with some sweet berries and use less sugar. Combining red currants or raspberries with blueberries or strawberries and you can use around 500 grams or 2 ½ cups sugar per 1000 grams of berries. I like it, which is good as I’ve now got to drink 15 litres of it! I’ll certainly buy it again. It’s a squash drink, they’re simple, so it’s all about taste – and I like the taste. It’s nothing to rave about; I’d not rush out to tell the world to buy this, but I’d suggest it to people if I were in a shop and they were considering it. When it’s done, take the pin off the tube and fill your sterilized glass bottles. Keep in a cool and dark place.Liqueur: Cordial can be a super sweet distilled spirit that is almost dessert-like, like chocolate or cream based. The below-listed high histamine fruits are labelled as such either because they legitimately contain high levels of histamine, or because they theoretically “release” histamine from other foods (histamine liberators). So when they eat high-carb foods like fruits, this bacterial overgrowth foods on the sugars and produce histamine (known as SIBO). Yet even some unripe fruits are still considered high or moderate in histamine. Add washed berries to a blender or mash in a large bowl. You may need some water to help mash it. Pour over water and lemon juice (or citric acid/tartaric acid). Let this mixture sit overnight before adding sugar. Remember that raw cordial needs more sugar to help preserve it. A rule of thumb is about ¾-1 parts sugar to 1 part berries. Ingredients: Water 20%, Cherries and Berries Fruit Juice from Concentrate (Apple, Cherry, Raspberry, Strawberry),

This is because the longer a fruit sits around, the more bacteria it's exposed to, and many types of bacteria produce histamine as a by-product of their own digestion. For some people, the bacteria are already inside them over-producing histamine. Some people may not be able to tolerate a few of these fruits due to oxalate, blood sugar, or salicylate issues, but there will likely be at least one low histamine fruit on this list that you can tolerate; I can almost guarantee that. The label’s full of information you’d not normally read, but it says some encouraging things: Concentrated, no added sugar, cherries and berries fruit drink with sweeteners. Contains naturally occurring sugars. In short, the idea is that certain foods “release” histamine from other foods. The theory is based on chemical-isolating studies done in the 1950’s and ’60’s, which found that some participants experienced histamine release when they consumed specific foods (all of which were otherwise known to contain low levels of histamine).Store fruits properly. For most fruits, keeping them on the counter and eating them just under peak ripeness is fine, but when a fruit starts to ripen, you should eat it immediately or refrigerate it for a few more days. Then strain it through a sieve covered in a cheesecloth or damp old kitchen towel - remember to keep a bowl underneath. When Googling cordial, several meanings to the word show up. Excluding "warm and pleasant", but only thinking about the actual drinks, three kinds show up: Strain it through a sieve covered in a cheesecloth or damp old kitchen towel – remember to keep a bowl underneath. Combine with sugar. Pour into sterilized glass bottles. This sounds like it's been an incredibly harrowing and demoralizing experience for you, and for years on end. I'm so sorry you've had to deal with all of that. But it does sound like you've started to sort out a lot of your triggers and figure out your own way around a lot of your issues, at least for now, but it also sounds like it's getting worse. Unfortunately I'm not a doctor, so I warn you that this is not medical adice but just my own personal research and experieince that say it sounds like your mast cells are also reacting to stress.