This Rosehip Syrup recipe is packed with hedgerow goodness. Drink like a cordial or serve drizzled over ice-cream or add to milky deserts.
Rosehips contain twenty times more vitamin C than you find in oranges. As a result and due to the lack of citrus fruits, the British government during World War Two encouraged citizens to make rosehip syrup. This is a variation on the original rosehip syrup recipe.
- 1kg rosehip: You can use either the small Dog rose (Rosa canina) or the larger Japanese rose (Rosa rugosa), both have excellent flavour.
- 3 litres of water
- 500g dark brown soft sugar
- Bring to the boil 2 litres of water.
- Chop rosehips in food processor until mashed up, then add to boiling water.
- Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
- Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
- Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3.
- Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.
Makes: Approximately 2 litres
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