Компот из настоя шиповника и изюма

Ingredients:

  • water 5 cups
  • rosehips 3 tbsp.
  • raisins 2 tbsp

Preparation:

  • Bring water to a boil.
  • Pour the crushed rose hips in 3 cups of boiling water.
  • Let stand for 20 minutes, drain.
  • Once again pour the husks on for 20 minutes with boiling water, drain.
  • Mix with the first infusion.
  • Add the well washed raisins.
  • To give the compote from the infusion of rose hips, raisins to steep and good to cool down.

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