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. 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. 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 the washed berries and water to a large casserole. Let it boil (covered with a lid) until the berries are pale and have released most of their juices. Make sure the berries don’t break, as this will make your cordial cloudy. In fact, I’d even categorize many of these as antihistamine fruits, meaning that they contain substances such as quercetin, which stabilizethe mast cells, those which release histamine throughout the body.

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. Liqueur: Cordial can be a super sweet distilled spirit that is almost dessert-like, like chocolate or cream based.

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. Ingredients: Water 20%, Cherries and Berries Fruit Juice from Concentrate (Apple, Cherry, Raspberry, Strawberry),This will keep for up to 3 weeks in the fridge, but the best way to preserve it is to freeze it! To freeze: pour into smaller bottles, leaving some room as the liquid expands once frozen. This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. Plus, it needs more sugar to help preserve the cordial. 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:

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. In the casserole that fits the cordial steamer snuggly, fill with water, leaving 2.5in (3cm) at the top. Top with the cordial steamer and pin the tube so the juice doesn’t come out. 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! 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.This will keep for up to 3 weeks in the fridge, butthe best way to preserve it is to freeze it! To freeze: pour into smaller bottles, leaving some room as the liquid expands once frozen. 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 realize not everyone has room for an extra appliance in their kitchen. You can however simply add them to a casserole directly. Make sure the berries are clean, remove vines (and pits for plums and cherries!). 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%.

Add a damp old kitchen towel or cheesecloth to a large colander and the colander over a new casserole or big bowl. Pour the berry water in. Let this drip for at least one hour, do not help it as this will also make the cordial cloudy. 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. When it's done, take the pin off the tube and fill your sterilized bottles. Keep in a cool and dark place. 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).

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.