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)
A METHOD OF PREPARING:
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.