Rosehip Syrup

rosehip-syrupHere in England the clocks have gone back, the nights are drawing in and Autumn is upon us. It is time to gather in the remaining fruit from the hedgerows and prepare for the season of colds and sore throats and what better health tonic do you need than Rosehip syrup. One rosehip contains 30 times the vitamin c of an orange, so I am fond of quoting on guided walks. Just think what a whole spoonful of this stuff can do.

You needrosehips

1kg rosehips

2 litres of water (plus another litre for a second boil)

450g granulated white sugar.

Prep the rosehips by removing the stalk, cutting them into two and removing most of the seeds and small hairs. Do this with a knife and try not to touch the hairs too much, there is a reason that small children of yesteryear used the hairs as itching powder.

Chop the rosehips up a bit smaller and then throw them in a pan with the 2litres of boiling water.

Bring the water back to the boil and then take of the heat and let it steep for 15 minutes

Pour the juice into a jelly bag or some old tights and let the juice drip through.

Put the mush back into the pan with another litre of water and go through the process again to extract more goodness.

Pour the juice into a pan and reduce until you have about 1 litre left.

Once the juice has reduced, add the sugar and stir until it dissolves.

Bottle in sterilised warm jars.

It can also be frozen for later in the winter.




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