Rowanberry syrup is a great addition to winter tea. Here is a simple syrup recipe and the taste of mountain ash will stay in your memory for a long time.

I recommend collecting rowan in places distant from clusters and cities.

The balls should be dry.

Coral, spherical fruit is an excellent source of vitamin C (35–45 mg in 100 g, which is more or less the same as in citrus) and beta-carotene.

They also contain vitamins B, PP and K, potassium, sodium, magnesium and copper. They also have organic acids, anthocyanins, flavonoids, tannins, pectins, and sugars.



1 kg of washed rowan fruits

600g of unrefined sugar - cane (for people on ketosis, I recommend erythritol in the same weight)


Wash and dry the picked rowan fruits, then freeze for at least 2 days.

After removing from the freezer, cover with sugar and cook carefully for 30 minutes.

Pour the syrup over the fruit into clean bottles and cap tightly.


09 August 2021

RECIPE: Rowan syrup


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