In addition to traditional tinctures, compotes and jams, I recommend making a pastille from red mountain ash. Be sure to add some apples or pears. Fruits improve the elasticity of the mass, give a wonderful aroma and make the taste richer.
Ingredients
- Mountain Ash (red) – 1 kg
- Apples - 2 pieces
- Lemon juice - 2 tbsp.l .
- Sugar - 350 g
Step-by-step cooking recipe
Cut the apples into quarters, peel from the seeds and finely chop.
Place the apple slices and the prepared rowan in a saucepan.
Cover with sugar and put aside for 2 hours.
Pour in lemon juice and simmer for 15 minutes.
Puree with an immersion blender until smooth.
Pour the fragrant puree on a covered baking sheet. The thickness of the layer should be within 0.5-1 cm.
Dry for 6 hours in the oven at 70 degrees.
Separate the pastille from the paper, roll it up and cut it.
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