Ingredients:
raspberries — 50 g
red currant — 50 g
black currant — 50 g
honey — 60 g
water — 1.5 l
Cooking method:
Rinse the berries thoroughly. Boil the filtered water and cool it.
Mix the berries and punch them with a blender until they are mashed.
Pour water into the berries and mix.
Strain the workpiece with a sieve or gauze.
Add honey and stir until it is completely dissolved.
Pour the finished juice into a jug, you can add ice when serving.
Compote of nectarines
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Thanks to the juicy pulp of nectarines, the compote turns out to be especially saturated. Peaches are also suitable for the drink, but then the sourness in the taste will be less pronounced.
You can drink the compote warm immediately after cooking or make a more refreshing version with ice and mint.
Ingredients:
nectarines — 1 kg
water — 2 liters
sugar — 220 g
fresh mint — to taste
ice — to taste
Cooking method:
Rinse the fruits, remove the bones from them, cut the flesh into slices.
Put the nectarines in a saucepan and cover with water.
Bring to a boil, add sugar. Keep on fire for 5 minutes.
Remove the pan from the heat and close the lid. Let the compote cool down.
To serve, rinse the mint, separate the leaves. Put ice in glasses, pour compote over it and garnish with mint.
Black currant compote
Black currant is rich in vitamin C, B vitamins, organic acids and other useful elements. For medicinal purposes, not only the fruits of the shrub are used, but also the leaves. We will prepare a summer drink from berries. Instead of sugar, you can choose another sweetener and adjust its amount to taste.
