Rosehip compote: a healthy recipe. Video
There are many tasty and healthy drinks, but rosehip compote takes a special place among them. Due to its composition, it is a real storehouse of vitamins.
The magical properties of rose hips
Rosehip is a shrub about three meters high. The plant belongs to the Rosaceae family and grows practically throughout Russia. Rosehip begins to bloom in May, and the fruits (false oval or round red berries) are harvested in September.
Due to its beneficial properties, rose hips can be called a natural vitamin factory. Due to the high content of vitamins C, P, B1, B2, K, PP, organic acids and carotene, rose hips have immunostimulating, choleretic, anti-inflammatory and diuretic effects. In addition, the use of rosehip decoction helps to regulate the work of the gastrointestinal tract.
In the pharmacy, you can buy the drug carotolin – an oil extract from the pulp of rose hips, which helps in the treatment of eczema, trophic ulcers and skin lesions after receiving increased doses of radiation
There are restrictions on the use of rose hips. You should not get carried away with drinks from its fruits for people suffering from stomach diseases (ulcers, gastritis). Rosehip drugs are contraindicated for patients with a diagnosis of thrombophlebitis or people with an increased tendency to thrombosis.
The acids contained in the rosehip infusion destroy tooth enamel, so after using it, rinse your mouth with warm water.
To prepare 1 liter of compote, you will need: – 4 cups of rose hips; – 200 g of apples; – 150 g of sugar; – 1 g of citric acid.
Peel the rose hips from seeds, rinse thoroughly. Then toss them in boiling water and cook for 5 minutes. Add fresh apples, sugar, citric acid, cut into wedges and cook until tender.
Rosehip compote can also be canned for the winter. Based on 1 liter of compote, you need to take: – 0,5 kg of rose hips; – 600 g of sugar.
It is better to take ripe and fleshy fruits. Fill the jars with berries one third. For flavor, you can add cinnamon or a few tablespoons of cinnamon liqueur to the compote.
Peel the fruit from the tails and rinse in a colander under running cold water. Then pour boiling water over the berries and place them in sterilized glass jars. Prepare a syrup at the rate of 600 g of sugar per 1 liter of water and pour it over the rose hips. Then sterilize the cans with compote for 10-15 minutes. Remove the cans, roll them up with iron lids, turn them over and cover with a warm cloth. Rosehip compote is ready – pleasure and benefit in one glass.