The taste is unlike anything I've tried, but it certainly makes me think of the forest. It's sweet and fruity, but with a little bitter aftertaste, similar to that of lingonberries. The color is a dark red-orange when made following the recipe, and a pink-orange when diluted as in the photo.

Process-wise, it's important to freeze the berries first to break down the starch into sugar, and to boil it to break down the parasorbic acid into sorbic acid.

It took a couple of hours time to forage for enough berries, but I found about 280 grams, enough for about 1 liter of juice. It was a bit of a hassle to pick the berries clean afterwards and avoid yucky insects.

I now look at the rowan trees around me in a very different way, because they suddenly became food, haha

Recipe: https://www.epimel.es/recipes/rognebaersaft