Currant compote on rose hips

For a refreshing drink, currants are great, and you don’t need to boil or boil - it’s ready in 5 minutes.

Ingredients

• rosehip 2 handfuls
• black currant 2 handfuls
• water 800 ml
• Strawberry jam 50 g
• ginger root 1 ½ tsp
• lemons 1 ½ tsp
• vanilla powder 1 pinch
• ground cinnamon 1 pinch

Directions

1. 1. Rosehip I have safely overwintered on a closed loggia. Can be taken in half with dried apples.
2. 2. Pour into a thermal mug.
3. 3. Fill with boiling water. Approximately 250–300 ml.
4. 4. We take frozen currants.
5. 5. Pour directly into a wide-mouth jug.
6. 6. Pour in the infused rosehip broth. I again filled the thermos with boiling water and closed it.
7. 7. I threw in about 3 tsp more into the jug. ground ginger and lemon. Optional cinnamon and vanilla.
8. 8. We crush the berries with a crush.
9. 9. Instead of sugar, I added syrup from strawberry jam. Maybe honey.
10. 10. Pour the second broth.
11. 11. Dilute with the rest of the water to taste.
12. 12. Refrigerate or add ice.
13. 13. Pour into circles.
14. 14. As it sits, it will taste even better.