Where in cookery the dogrose is applied?

Where in cookery the dogrose is applied?
The dogrose is considered wild "father" of the cultivated rose. In cookery it is appreciated not only tremendous relish which it impacts to dishes, but also for the vitamins containing in its structure. The dogrose is especially rich in vitamin C.

Hips have an oval form and are painted in orange and red tone. From them it is accepted to prepare syrups, juice, and also various wines, and fruit liqueurs. Besides, the dogrose is widely used at production of fruit jelly and jam, of it do candied fruits and a fig, apply as a stuffing to sweet pies. The tea made with a dogrose is widely known.

Besides, on the basis of a dogrose it is possible to do broth which is added then to kissel and compote. For example, in Sweden from hips even cook special soup – nyponsoppa – sweet soup. And in Slovenia approximately from a half of the twentieth century there was very popular aerated sweet drink prepared on the basis of dogrose berries – Cockta. And still, on the condensed water extract of hips zhelchegonny tincture – holosas prepares.

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