Friday, June 10, 2011

Rosehip Syrup

Around the lake here, there are so many rosehip bushes, laid heavy with their deep red berries. So we decided to pick some for making herbal tea. My lovely new neighbor suggested trying to make some rosehip syrup... and so we did. I thought I would share with you just how we made it. It is beautiful, sweet, kind of like a fruity maple syrup. But best of all it is packed with vitamin C and my girls seem to love it.

Rosehip Syrup

Pick 350g of rosehips, break off any stalks, chop rosehips in a food processor to break them up.
Put rosehips into 500mls of boiling water, bring to the boil them remove from heat and stand for 15 minutes. 
Strain mixture through a tea towel to drain off the fluid but leaving the pulp behind. Keep the fluid. 
Return the pulp to the pan. Add a further 500mls of boiling water, bring to the boil again, then let stand for a further 15 minutes. 
Strain the second batch through the tea towel also. 
You can now discard the pulp.
Return the liquid to the heat. Add 250g of sugar and bring to the boil for a few minutes. 
Pour mixture into clean jam jars to the top. Put lid on and as the syrup cools it will cause the lid to air seal itself. 
Store in a cool dark place and refrigerate after opening. 

Makes a delicious drink, hot of cold. A yummy topping for porridge, ice cream or any other sweet treats!

1 comment:

  1. What a great idea! Thanks for sharing the recipe. :-) Do the rosehips have to come from any particular sort of rosebush, or will any rosebush work? (Probably a dumb question, but I found out that only one type of lavender plant is edible, so thought I'd better check if it was the same with rosehips!)


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