This tart and sweet drink is made by quickly pressure-cooking rose hips and sweetening them with honey and lemon. It is a warming choice for winter meals, ready much faster than with the traditional method, though straining requires care.
Add the rinsed rose hips, water, and cinnamon stick to the pressure cooker and close the lid.
Bring the pressure cooker to a boil over high heat. Once it whistles, reduce the heat to low and cook for 20 minutes.
Remove the cooker from the heat and wait 10 minutes for the pressure to release naturally. This gives the rose hips more time to infuse the liquid.
Strain the mixture through a fine-mesh sieve, and cheesecloth if needed, to remove the rose hip skins and hairs thoroughly.
Stir the honey and lemon juice into the cooling rose hip infusion, then serve hot or warm.
Be sure to strain out the fine hairs from the rose hips; they can irritate the throat. Add the honey after the drink has cooled slightly, rather than while it is boiling, to preserve its beneficial compounds.
Kuşburnunun içindeki tüyleri süzerken yeterince özenli olmadım, birkaç tanesi kaldı ve boğazımı hafifçe tahriş etti. Tarifte uyarılmıştı ama gözden kaçırdım, bir dahaki sefere iki kat tülbent kullanacağım.
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