Rowan pastille

1 serving


Blanch mountain ash fruits in

2. 5-3% solution of table salt for 3- 5 minutes (to reduce bitterness), and then rinse in cold water. Translate the blanched fruits into an enameled saucepan, add a little water (a glass per kilogram of fruit), heat to a boil and cook until softened. Wipe the softened fruits through a sieve or colander. Add sugar to the mash and boil, stirring until the mass acquires the consistency of thick sour cream. Later they come, as in the manufacture of raspberry pastilles.