Blackcurrant compotes have unique property: even at thermal treatment in them vitamin C remains. If to add raspberry, a lemon and officinal herbs, not only the most tasty drink, but also the excellent febrifugal and all-strengthening means which is very useful at cold will turn out. At the height of summer abundance of berries it is necessary to take care of preparation of such compote for the winter.
It is required to you
- 200-400 g of blackcurrant;
- 200 g of raspberry;
- 1 lemon;
- 2-3 branches of a melissa medicinal;
- 2-3 branches of a peppermint;
- 1 tsps of lime color;
- 1 l of water;
- 1 kg of sugar.
Instruction
1. For preparation of compote take large ripe blackcurrants berries and dense yarkookrashenny fruits of raspberry. The amount of berries of both types can differ from recommended in the greater or lower side depending on your taste.
2. Prepare banks for conservation: carefully wash up them and rinse with water. For compotes which part raspberry and lime color is it is desirable to take small tanks (0.5-1 l) to store opened their shorter term: such drinks strengthen sweating therefore if there is no need to reduce body temperature, it isn't recommended to use them in large numbers, especially before an exit to the street.
3. Separate blackcurrant berries from brushes, carefully wash up and dry. Prepare a sugar syrup: heat water, pour into it granulated sugar and stir it before full dissolution on moderate fire. Add the lemon cut by segments, a melissa, mint and lime color. Cool syrup to 60-70os, and then lower in it blackcurrant for 1-2 minutes: it is necessary in order that berries in compote weren't wrinkled and didn't emerge.
4. For compote it is the best of all for Malines to use fresh-gathered. Clean it from fruit stems and sepals. If berries clean and healthy, it isn't obligatory to wash them. But if in them larvae of a crimson bug come across, arrive as follows: ship berries in the solution of table salt prepared at the rate of 10-20 g of salt on 1 l of water then collect the emerging larvae by a spoon, and wash out raspberry in cold water and dry.
5. Lay blackcurrant and raspberry in banks. Fill in berries with syrup, cover banks with covers and sterilize: for the volume of 0.5 l – 15 minutes, 1 l – 20 minutes. Compote can also be pasteurized at 90 OS within 20 and 25 minutes respectively. Hermetically cork banks and turn upside down before cooling. Remove ready compote on storage to the cool dark place.