Rose Hip Syrup
Scroll down for the recipe.
In this strange COVID environment we could all perhaps do with a little additional Vitamin C to support the immune system. Rosehips (rosa canina) are packed full of this magic vitamin - reportedly 20x that of an orange!
Sat working from home, like so many others, I have a rather large dog rose right outside the window and decided it was too good an opportunity to miss. This rose hip syrup topped my morning yoghurt rather nicely!
1lb (450g) fresh rosehips
1.5 litres (2.7pints) water
8oz (225g) white sugar
If you've not yet had a frost pop the rosehips into the freezer for a few hours or overnight
Bring 1 litre (1.7pints) water to boil in a saucepan
Roughly chop the rosehips, add to the boiling water & bring back to the boil
Remove from the heat and stand for 15 minutes to infuse
Strain and keep the juice to one side
Add the pulp back to the saucepan with another 500ml (1pint) water
Bring to the boil, infuse and strain as before
Pour all the liquid into a clean stainless steel saucepan and simmer until reduced to below 500ml (1pint)
Add the sugar, allow it to dissolve, then boil for 5 minutes
Bottle into sterilised containers and seal.
Being a syrup - it has a high sugar content and so stores pretty well, especially in the fridge. Let me know how you get on.
p.s. I took this photo while playing around with my camera on a rainy day. It is inspired by the fabulous work of Jamie Beck: https://jamiebeck.co/