Rosehip compote
8 servings
40 minutes
Rosehip compote is a traditional drink of Russian cuisine, known for its healing properties and rich flavor. Rosehip, rich in vitamin C, gives the compote a light tartness, while blueberries add sweet and tangy notes. Honey and sugar soften the taste and make it more harmonious. This drink is perfect for boosting immunity and quenching thirst. Cooked over low heat, it reveals all the shades of the berry bouquet and becomes clear and refreshing after straining. Compote can be served hot or chilled depending on the season and preferences. In Russian villages, it is often made in winter to replenish vitamin deficiency, while in summer it serves as a cool relief from the heat.
1
Wash the rose hips and place them in a pot. Add blueberries (fresh or frozen). Pour in water and put on the heat.
- Dried rosehips: 200 g
- Blueberry: 200 g
- Water: 2 l
2
When the water heats up, add sugar, honey, and mash the berries with a masher for puree.
- Sugar: 200 g
- Honey: 1 tablespoon
- Blueberry: 200 g
3
Bring to a boil, leave on low heat for 5-10 minutes. Cool, strain, and pour into a pitcher or glasses.
