The Rosa Mosqueta infusion has an exceptional vitamin C content: approximately 1800 mg of vitamin C per 100 g of pulp, it is the perfect morning tea.
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Musk rose pulp is considered to be slimming and gastroprotective.
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It is very easy to use it to make a delicious jam with a unique flavour, or a cold, deliciously refreshing infusion.

ROSA MOSQUETA INFUSIONS

HOT ROSA MOSQUETA INFUSION

Add 2 teaspoons to coffee (5 g) in a mug and add hot water.
Leave it to brew for 15 minutes before serving.

COLD, DELICIOUS AND REFRESHING INFUSIONS

Brew 50 g of tea leaves in a litre of hot water.
Laisser infuser au moins 5 heures, le mieux étant 10 heures. Passer l'infusion et conserver au frais.

Brew 80 g of tea leaves in 1.5 litres of hot water and 2 tablespoons of sugar.
Leave for at least one night. Strain the infusion and refrigerate. You can make the same recipe with cold mineral water.

Feel free to add a spoonful of honey or grated ginger...
The longer you leave it to infuse, the greater the taste of the infusion...

ROSA MOSQUETA JAM ROSA MOSQUETA NATURE JAM

Ingredients: 200g of infusion (1 pot), 600mlof water, powdered sugar.

The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (avoid using a plastic bowl), pour in 600 ml of cold water.
Cover the mixture and leave it stand overnight at room temperature.
The next day, pour all of the mixture into a thick-bottomed saucepan and cover with water.
Cook for 50/60 minutes over a low heat, stirring occasionally.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes.
Put it into pots straight away!!!

WHITE WINE ROSA MOSQUETA JAM

Ingredients: 200g of infusion (1 pot), 400 to 600ml of dry white wine, 200ml of water, powdered sugar.

Soak for 24 h.

The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (avoid using a plastic bowl), pour in 400 ml/600 ml of dry white wine
Cover the mixture and leave it soak for 24 hours at room temperature.
The next day, pour all of the mixture into a thick-bottomed saucepan and add 200 ml of water.
Cook for 50/60 minutes over a low heat, stirring occasionally.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes.
Put it into pots straight away!!!

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 (avoid using a plastic bowl), pour in 600 ml of cold water.
Cover the mixture and leave it stand overnight at room temperature.
In the saucepan where you are going to make the jam, brown a small untreated orange, cut into thin slices, in the juice of 2 oranges with 2 tablespoons of rum and 3 tablespoons of sugar. Cook gently until the oranges are translucen.
Add the infusion that was soaked the day before (add a small glass of water if required). Cook for 45/50 minutes.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes .
Put it into pots straight away!!!