Ingredients:
black currant — 350 g
sugar (honey) — 60 g
water — 1.5 l
Cooking method:
Rinse the berries, remove the twigs.
Boil water in a saucepan.
Add the berries and sugar to it, mix gently.
Keep the compote on the fire for another 3 minutes.
Turn off the stove, cover the pan with a lid. The compote should be infused at room temperature.
Serve warm or chilled.
Compote of gooseberries and red currants
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The harvest of gooseberries and red currants can be harvested as early as June. Do not miss the opportunity to enjoy your favorite berries from childhood and benefit!
Gooseberries contain a lot of vitamin C, and red currants contain vitamin A, iron and potassium.
Jam is often made from these berries, we have shared the proven recipes in this article, as well as here.
Ingredients:
gooseberries — 200 g
red currant — 200 g
water — 2 liters
sugar (honey) — 100 g
fresh mint — to taste
Cooking method:
Rinse the berries.
Put them in a saucepan and cover with water. Put it on the stove and bring to a boil.
As soon as the water boils, add the sugar and cook for another 5 minutes.
Let the compote cool under the lid.
To serve, rinse the mint, separate the leaves. Pour the compote into glasses and garnish with fresh mint.
Cherry juice
The taste and aroma of cherries cannot leave anyone indifferent. Perhaps that is why it began to be purposefully grown already in the III century BC. Cherries were used not only for food, but also for medicinal purposes. Then it was considered especially useful for the heart.
What is useful for cherries? 100 g of berries contains 20% of the recommended daily value of retinol and 10% of vitamin C. In addition, cherries are rich in vitamin B9.
To preserve the properties and taste of the berry, prepare a morse.
Ingredients:
fresh cherries — 400 g
honey — 100 g
water — 2 liters
Cooking method:
Rinse the berries thoroughly and remove the seeds.
Squeeze the juice out of the pulp with a pusher, strain it. Put the juice in the refrigerator, put the remaining pieces of berries in a saucepan.
Fill the squeeze with water, add honey and mix thoroughly.
Bring the mixture to a boil, turn the stove over low heat and continue to cook for 4 minutes.
Cool the workpiece, then strain it.
Pour the juice from the refrigerator into the resulting broth.
Pour the finished juice into a jug, you can add ice when serving.
Compote of apricots, red and black currants
Apricots make delicious seasonal pies, but in drinks these fruits reveal themselves differently — they give a slight bitterness and sweetness. Add assorted currants, and the taste will become even richer.
