Have you ever tried rosehip juice? It has a slightly unusual, but very bright taste. But you can't drink a lot of it, so it's more convenient to cook it once and then roll it into convenient-sized portion jars. I'm telling you how to do it.
Ingredients
- Rosehip - 1 kg
- Water - 1 glass
- Citric acid - 5 g
Step-by-step cooking recipe
Fill the rosehip with water, bring to a boil and remove from heat.
Let the broth infuse for 3-4 hours and strain through cheesecloth.
Add citric acid and bring to a boil again.
Boil the juice for 2 minutes and roll it into sterile jars.
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