Kalinovy ​​mors with honey

Kalinovy ​​mors with honey

Kalinovy ​​mors.

Dissolve honey in warm water, add the juice of viburnum, mix and serve chilled.

100 ml of guarana juice, 100 g of honey, 900 ml of water.

Morse from rhubarb.

The rhubarb should be rinsed, cleaned, cut into small pieces and boiled with cloves and orange or lemon zest. Strain, add sugar or honey, chill.

200 grams of rhubarb, 1 liter of water, 75 g of sugar or 50 g of honey, 2-3 pcs. cloves, lemon peel or orange.

Blueberry Morse.

In a preheated glass let out the yolk of a hen’s egg, add honey and, continuously stirring, gradually pour in hot bilberry juice. Serve hot.

1 yolk, 30 g of honey, 120 ml of blueberry mors.

Dried fruits compote.

Dried fruits should be washed well, filled with water, covered with a lid, put on the fire until cooked.

Apples and pears cook separately and for longer than other fruits. Welded fruit mixed together, add honey, put on fire and, stirring constantly, bring to a boil. Remove from heat and place in a cool place for cooling.

1 liter of water, 40 g of pears, 20 g of apples, 40 g of prunes, 20 g of cherries, 20 g of raisins, 1-2 tablespoons of honey.

Apple compote.

Pick small for the size of apples, nematy, immature (best suited for compote freshly picked from the tree fruit). Apples should be washed, peeled off, and the core removed. Peel and cores boil, add to the broth sugar and honey (to prepare syrup). Apples cook in syrup until cooked. Cool the apples in a cup for compote and pour the broth. Sprinkle with nuts or almonds. Serve with whipped cream. Also prepare compotes from other fruits.

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Kalinovy ​​mors with honey