Rosehip syrup

Rosehip Syrup

Thanks for idea Lovely Greens ., and thanks for the recipe  Girl interrupted eating

Rosehip Syrup Recipe

400g of rosehips
1 pint of water
100g of sugar

  1. Simmer the rosehips in the water for 15 minutes, mash and return to a simmer for a further 15 minutes
  2. Strain through muslin to remove the fruit pulp
  3. Stir in the sugar and warm over a gentle heat
  4. Pour into sterilised jars

Or look up

Rosehip Syrup
450g rosehips
600g caster or granulated sugar
small bottles with lids or corks

Wash the rosehips and remove any stray stalks and then either blend with a (strong and robust) hand blender or place in a bag and bash with a rolling pin. The rosehips are pretty sturdy, so be careful! Bring a pan of 700ml of water to the boil and add the rosehip pulp. Bring the water back to boiling then cover and take off the heat for 15 minutes. After 15 minutes strain through a jelly bag lined with a double layer of muslin or a folded clean tea towel and leave to drip for an hour. Repeat this process again with the pulp and then leave to drain overnight. Take the combined juice from both and add to a pan with the sugar and boil for 2-3 minutes before bottling and sealing whilst still hot (making sure that your bottles and lids/corks are sterilised too). Use small bottles and once opened store them in the fridge. It should keep about 5/6 months if left unopened.

One thought on “Recipes”

Leave a Reply

Your email address will not be published. Required fields are marked *