To prevent vitamin deficiency, prepare jelly from frozen sea buckthorn with starch more often in winter. Its bright color, rich taste and aroma will not leave anyone indifferent. The drink will turn out even more interesting if you add cinnamon or a couple of stars of star anise.
Ingredients
- Sea Buckthorn - 300 g
- Sugar - 200 g
- Starch - 5 tbsp.l .
- Water (filtered) – 2 l
Step-by-step cooking recipe
Defrost sea buckthorn at room temperature.
Mash the berries with a pusher and rub through a sieve.
Boil 1.8 liters of water, add sea buckthorn puree, sugar and boil for 3 minutes.
Mix starch with cold water.
Pour a thin stream of the blank with starch into the boiling compote, stirring continuously.
Boil over medium heat for 2-3 minutes.
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