Übersetzung für "Rote johannisbeere" in Englisch

In the mouth also red and black currants, accentuated acidity with pleasant bitter notes.

Red currant - how to use with health benefits?

How it is correct to cut off red and white currant?

Why is Red Currant better than Cranberry?

Why is Cranberry better than Red Currant?

Wash red currant and dry it.

Red currant, kiwi and gooseberry dominate in the finale together with discreet meadow herbs.

Or add red currant in quantity by 6 times the smaller.

To fill in red currant with cold water.

Garnish with orange, a red currant and a strawberry.

To suppress red currant in mashed potatoes and to fill up with a half of sugar.

The redcurrant is a close relative of the blackcurrant and a popular garden plant.

The attractive bouquet immediately reveals expressive aromas of red berries (raspberry, strawberry and red currant) coupled with lively floral notes.

Red currant is remarkable that demands more hold time unlike black therefore the more you will store tincture, the it will be more tasty.

It is actually our wild "red currant" – the berries have the same acid taste, but it sets fruit poorly in the forest.

Red currant contains pectin and therefore to make jelly we do not need gelatin or a thickener.

As preservative red currant acts, the cucumbers pickled with it turn out fragrant, crackling, with a juicy note in taste.

Yoghurt (whole milk, live cultures), fruit preparation 17% (sugar, forest fruits 35%: [strawberries, blackberries, blueberries, currants], flavoring, glucose-fructose syrup, modified corn starch, colours: anthocyanin; carrot, beetroot, black currant and elderberry extract).

Our wild "redcurrant" has berries with the same sour taste as the garden ones but they set fruit poorly in the forest.

If you correctly cut off red and white currant, it will please you with a good harvest from year to year.

Taste: The first nose reveals a salty, mineral scent, followed by notes of red fruit (morel, wild strawberry, red currant) and aromas of cocoa beans and sweet spices.

The Arzheimer Seligmacher by Katrin Wind shines with bright purple color in the glass offers wonderfully multifaceted aromas of a multitude of dark berry fruits supplemented by some red currant, spicy notes and a elegant nuance of fine oak.

Preference is given here to pineapple, apple, apricot, banana, blackberry, strawberry, grapefruit, bilberry, raspberry, maracuja, orange, sour cherry, redcurrant and blackcurrant, woodruff and lemon.

High quality ingredients such as red beets, berries, lemon, right turning lactic acid, but also essential vitamins such as B12 and vitamin C create the perfect THOZI vital drink into the absolute Life-Style beverage.

Mixtures containing fruit preparations such as blackcurrants, oranges, lemons, elderberries, red currants, aronia, grape, spinach, nettle, passion fruit, mango, carrots, kiwi and apple produce the necessary colours.

Taste: Redcurrant and blackcurrant lead the way here, exotically seasoned by pepper and cinnamon.

The company Monastery of Saints Peter and Paul agricultural society has a very diverse fruit production but reduced quantities (blueberries, blackberries, black currant, red currant, white currant) but transforms completely into jams.

Red currant best of all is suitable for this recipe as preservative as contains a large amount of acid.

Given the location of the monastery to 730 meters above sea level and the characteristics of the soil are cultivated blueberries, blackberries, black currant, white currant, red currant, but apples, pears, plums, peaches, quinces, MEDLARS, rhubarb, etc.

The Assmannshaus Pinot Noir by Dr. Corvers-Kauter presents itself in the glass in a clear brick red and flatters the nose with the varietal aromas of ripe, red fruits such as strawberry, cherry and redcurrant.