MOUNTAIN ASH TINCTURE

Bake well-frozen mountain ash in the oven or under the sheet metal, taking care, so that it does not burn. Pour it in layers into the gander by pouring sugar over the layers (on 1 kg of mountain ash 0,5 kg of sugar), add for every kilogram of mountain ash juice of whole lemon. When it is filled with sugar and gander fruit, add to full of ordinary vodka. Keep warm for a few months and more, until all the sugar dissolves. Pour the tincture, rowan knead with a roller in a pot and squeeze the juice through a dense canvas. If the liquid is not clear enough, you need to filter it through a filter paper and combine with the rest of the tincture. Keep it tightly corked in a dry pantry.