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INGREDIENTS
700 ml quince juice
300 ml pear juice
4 cm ginger
6 cardamom pods
6 rosemary stalks as stirrers
Peel and mince the ginger. Combine quince juice, pear juice and ginger and bring to a boil at level 7.
Stir in the cardamom pods and continue simmering for 3 to 4 minutes at level 4.
Strain the finished liquid into glasses. Place a rosemary stalk in each class as a stirrer to add a special touch both for the eyes and for the taste buds.
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