Ingredients: 4 cups of water, 50-80 grams of dried rose hips, 1-1,5 cup sugar, 4-6 tablespoons of potato starch, 2.1 grams of citric acid. Preparation: Washed hips pour 3 glasses of hot water and leave for some time that the fruits swelled. In the same water to cook until tender. When the rose is soft, strain the broth into another bowl and rub the fruit, combine with broth. Add the sugar, acid, boil and pour the diluted in a glass of cold water starch. Pour into a la carte dishes, sprinkle with sugar and refrigerate.
