If you like cold berry compotes – catch a great recipe from cherries, currants and raspberries. And how good it is in a misted glass jug with a couple of ice cubes, and perhaps even with mint leaves or lemon slices!
Ingredients
- Cherry - 300 g
- Raspberry - 300 g
- Black Currant - 300 g
- Red currant - 200 g
- Water - 2 l
- Sugar - 1 glass
Step-by-step cooking recipe
Wash the berry and remove the twigs and tails. Remove the seeds from the cherry.
Cover everything with sugar, leave for 10 minutes and mix.
Fill the berries with water, bring to a boil and cook the compote for 10 minutes on low heat.
If desired, strain it through a sieve.
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