Saturday, 15 October 2011

Rosehip Syrup

1kg rosehips
1kg caster sugar
a big sieve and a clean cotton cloth


This recipe takes a while to complete but it is a delicious syrup full
of vitamin C when it is finish. It can be used as a topping for ice
cream or waffles etc or can be diluted to make a soft drink.

Wash and chop the rosehips.
Put 2 litres of water in a big pan and bring to the boil.
Add the chopped rosehips and bring back to the boil.
Remove from the heat and cover and leave to infuse for half an hour.
Give it a stir from time to time.
Line a sieve or colander with muslin or use the very strong kitchen towel I mentioned in the Sloe Gin recipe.
Strain the rosehip mixture over a very large bowl.
Set the strained juice aside and put the rosehip pulp back to the pan, along with another litre of boiling water.
Bring back to the boil.
Remove from the heat, infuse for another half an hour and strain as before.
Throw away the pulp and combine the two lots of strained juice in a clean pan.
Bring back to the boil. Continue to boil until the volume has decreased by half.
Remove from the heat.
Add the sugar and stir until it is dissolved.
Return to the heat again and bring to the boil. Boil hard for five minutes.
Pour into warmed, sterilised jars or bottles and seal.

The cooling syrup will seal the jars totally…. like the ones you buy at the shop

1 comment:

  1. We made elderberry syrup this year for cold prevention, in much the same way, it's great using things from the wild, we also made a load of elder flower wine as well this year, although that's almost all gone ;-)
    I'll keep the rosehip recipe for next year.

    The elderberry recipe is on my wife's blog (I think)