Rowan syrup: how to prepare a dessert from fresh, frozen and dry red rowan fruits

Rules for collecting rowan

The fruits can be collected in two stages.

First visit in September. During this period, the berry had already reached its maximum size and accumulated a large amount of useful substances. The collection is carried out in whole bunches, cutting them from the tree with a sharp knife. Such rowan can be stored in a cool place for up to several weeks without processing. The September berry tastes bitter, but it is precisely this quality that attracts many lovers of rowan desserts.

If you want to get rowan with a sweetish tint, you need to wait until the autumn frosts grab it. However, you may not have time to wait for the harvest, since in late autumn these berries are eaten by birds. It’s better not to take risks and collect rowan trees early.Moreover, artificially freezing the berries in the freezer helps get rid of bitterness.

Rowan can be used fresh, dry or freeze for future use.

Recipes for rowan syrup from fresh berries

Recipe No. 1

Before processing, the fruits must be separated from the branches, sorted and washed thoroughly. The berries are placed in a large saucepan and filled with cool water. The mass is mixed by hand, and then the darkened water is drained. The procedure is repeated until the water becomes completely clear.

The fruits are weighed to determine the proportions of the remaining ingredients. For 1 kilogram of berries you will need 1 kilogram of granulated sugar and 500 milliliters of clean water.

The berries are placed in a boiling liquid made from sugar and water. As soon as the mixture boils, turn off the fire and close the container tightly with a lid. Rowan berry should be infused for 8 – 10 hours. The cooled berries are put back on the fire and, without bringing to a boil, turn off. All that remains is to separate the berry mass from the syrup. To do this, it is filtered through cheesecloth. The berries can be used to make tea or eaten as dry jam.

Recipe No. 2

For half a kilo of rowan take 600 grams of sugar and 2 glasses of water. Place clean berries in a wide-bottomed pan, into which an additional 100 milliliters of water is poured. The heat is set to maximum and the rowan is blanched for 3 minutes. After this procedure, the berries are placed in a colander and then rubbed through a sieve. The resulting thick juice is poured into hot sugar syrup, cooked from the initially stated amount of sugar and water.

The mass is boiled for 5 minutes and poured hot into sterile jars or bottles.

Syrup from frozen rowan berries

Rowan is defrosted before cooking.They do this for the first 5 hours in the positive compartment of the refrigerator, and then completely thaw at room temperature. The total volume of frozen product is 1 kilogram.

700 grams of sugar are mixed with 200 milliliters of water. The mass is heated until the crystals are completely dissolved, and then the defrosted berries are introduced. Boil the jam for 5 minutes. After this, close the lid of the bowl and let the mixture brew until it cools completely.

The syrup is filtered through a thick sieve and brought to a boil again. As soon as the liquid begins to bubble, it is poured into glass containers and sealed tightly with lids.

Dried rowan syrup

Dried fruits (100 grams) can be bought at a regular pharmacy or used personally harvested rowan. Water (1.5 liters) is boiled and the fruits are poured over it. Wrap the bowl tightly and let the berries brew thoroughly. This will take about 6 hours. After this, the berries are drained through a colander or sieve, leaving aromatic water in the pan. For this volume of liquid take 1 kilogram of granulated sugar. The mass is heated until thickened over medium heat and poured into jars.

Sergey Komilov brings to your attention a simple recipe for thick red rowan syrup with honey. This delicacy is not only tasty, but also very healthy.

Shelf life of homemade syrup

Homemade syrup can be stored either at room temperature or in the refrigerator. If the preparation is intended for use throughout the winter, then the syrup should be poured into sterile jars and sealed with lids scalded with boiling water. The shelf life of this product is one year. The jar can be kept warm for up to 2 weeks.