Rosehip Syrup

Recipes for: ROSEHIP SYRUP

Ingredients:

• 700g fresh rosehips, cleaned & washed
• 1kg fruit sugar
• ½ tsp rose-water (optional)
• 1 tblsp lemon juice

 Method(1):

1. place the rosehips in a pan, cover with water, bring to the boil, then simmer for 20 minutes until soft
2. strain the liquor through a fine sieve into a bowl
3. return the pulp to the pan, adding the same amount of water
4. bring to the boil again & simmer briefly
5. strain out the liquor again (second extraction)
6. return the pulp to the pan, add water, boil, simmer
7. strain out the liquor again (third extraction)
8. discard the pulp
9. turning to the gathered liquor, measure the amount you have, then pour into a clean pan
10. for every two cups of juice, add one cup of sugar
11. add the rose water & lemon juice
12. bring to the boil & simmer for 20 minutes, skimming off any froth
13. pour into warm, sterilised jars & seal whilst warm
14. cool, label & store

 Method(2):

1. get a large clean Kilner jar
2. put in a layer of rosehips
3. cover with enough sugar that you cannot see the red of the rosehips
4. put in another layer of rosehips, then more sugar
5. keep layering until the jar is full
6. seal tightly, then place the jar into a dark cupboard
7. leave for a month or two until the sugar has dissolved
8. strain into a sterilised jar

 What else you need to know:

1. remember that this is a syrup, not a jelly, so it isn’t meant to set
2. serve on pancakes, with Greek yoghurt, or with ice-cream
3. you could also use it in a Charlotte or upside-down pudding