Description:
It is the perfect morning tea.
The Rosa Mosqueta herbal infusion has exceptionally high vitamin C content (20 times more vitamin C than an orange).
This vitamin, along with other compounds in rosehip tea, helps strengthen and protect your immune system.
Musk rose pulp is also known for its slimming and gastroprotective properties.
It is also easy to use to make a delicious and uniquely flavored jam or a cold, deliciously refreshing herbal infusion.
**FR - BIO 10.
How to use:
ROSA MOSQUETA INFUSIONS
HOT ROSA MOSQUETA INFUSION
In a cup, pour boiling water over 2 teaspoons of tea leaves (5g).
Allow to brew for 15 minutes before serving.
DELICIOUS COLD AND REFRESHING INFUSIONS
Brew 50g of tea leaves in a liter of hot water.
Allow to brew for at least 5 hours, and up to 10 hours for best taste.
Strain the infusion and store in a cool place.
Brew 80g of tea leaves in 1.5 liters of hot water and 2 tablespoons of sugar.
Allow it to sit overnight. Strain the infusion and store in a cool place. You can make the same recipe with cold mineral water.
Feel free to add a spoonful of honey or grated ginger...
The longer you allow it to steep, the stronger the taste of the infusion will be...
ROSA MOSQUETA JAM
ROSA MOSQUETA NATURAL JAM
Ingredients: 200g of infusion (1 pot), 600ml of water, powdered sugar.
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (preferably a non-plastic bowl) with 600 ml of cold water.
Cover the mixture and allow it to soak at room temperature overnight.
The next day, pour the mixture into a thick-bottomed pot and cover with water.
Cook for 50/60 minutes over low heat, stirring occasionally.
Remove from heat and put everything into a food mill with finest disc, using a wooden pestle for best results.
Weigh the resulting mixture and add half of its weight in sugar. Mix, and continue cooking over low heat for 10 to 15 minutes.
Put the jam into jars straightaway!!!
WHITE WINE ROSA MOSQUETA JAM
Leave to soak for 24 h.
Ingredients: 200g of infusion (1 pot), 400 to 600ml of dry white wine, 200ml of water, powdered sugar.
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (preferably a non-plastic bowl) with 400 ml/600 ml of dry white wine.
Cover the mixture and allow it to soak for 24 hours at room temperature.
The next day, pour the mixture into a thick-bottomed pot and add 200 ml of water.
Cook for 50/60 minutes over low heat, stirring occasionally.
Remove from heat and put everything into a food mill with finest disc, using a wooden pestle for best results.
Weigh the resulting mixture and add half of its weight in sugar. Mix, and continue cooking over low heat for 10 to 15 minutes.
Put the jam into jars straightaway!!!
ORANGE ROSA MOSQUETA JAM
Ingredients: 200g of infusion (1 pot), 600ml water, 3 untreated oranges, 2 tablespoons of rum, powdered sugar.
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (preferably a non-plastic bowl) with 600 ml of cold water.
Cover the mixture and leave to soak overnight at room temperature.
In a saucepan, cook a small whole orange (cut into thin slices) in the juice of 2 oranges with 2 tablespoons of rum and 3 tablespoons of sugar. Cook over low heat until the orange strips turn translucent
Add the infusion that was soaked the day before (adding a small glass of water if necessary). Cook for 45/50 minutes.
Remove from heat and put everything into a food mill with finest disc, using a wooden pestle for best results.
Weigh the resulting mixture and add half of its weight in sugar. Mix, and continue cooking over low heat for 10 to 15 minutes.
Put the jam into jars straightaway!!!
