I love making rosehip syrup during the Autumn/Winter months but this recipe (my own creation) makes my mouth water just smelling it cook. I dedicate this recipe to Laura from Woodlands Witch blog who asked for the recipe, I hope you like it Laura!

This syrup is a really excellent tonic, a teaspoon a day keeps colds and sniffles at arms length, and when taken whilst you have a cold helps to beat it off a bit faster, it also soothes the throat and tastes yum!  Bursting with vitamin C it also makes a healthy ice cream topping, add a teaspoon (or 2) to hot water to make a tea or even add it to vodka to make a long refreshing boozy drink (ssshh! lol). If you need a stronger remedy for your coughs, colds and flu, please check out my natural flu remedy recipe.

Ingredients

  • 1.5 kg rosehips
  • 0.5 kg hawthorn berries
  • 3 litres of water
  • 400g dark brown sugar (or depending on taste, 200g dark brown sugar and 200g caster sugar, use less if you find this too sweet)
  • 1 teaspoon of cinnamon (or nutmeg, use as much or as little as you like, to your own taste)
  • 1/4 teaspoon of ground cloves (or 3 whole clove heads and then remove from syrup when straining)

Method

  1. In a large saucepan or stew pot, bring to the boil 2 (out of the 3) litres of water.
  2. Wash the rosehips thoroughly and then chop as fine as you can get them.
  3. Wash hawthorn berries, and gently squeeze them so you pop the large pip out then discard the pips.
  4. Add the rosehips and hawthorn berries to the boiling water, bring the water back to the boil and boil for 5 minutes.
  5. After 5 minutes of rapid boiling, take the pan off the heat and allow rosehips and hawthorn berries to steep in the water for 30 minutes.
  6. When the rosehips and hawthorn berries have finishing steeping, drain off the liquid from the rosehips (make sure you save this liquid!) using a fine sieve or jelly bag.
  7. Add the rosehips and hawthorn berries (now pulp) back to the big pan and cover in the last 1 litre or water. Repeat steps 3, 4 and 5.
  8. Now add the 2 litres of liquid you had previously saved to the 1 litre of liquid you have just used, add the sugar, cinnamon and cloves and warm through until sugar is fully dissolved.
  9. Simmer the syrup for 10 minutes and then allow to cool.
  10. Pour into sterilised bottles or jars. The syrup can also be frozen by allowing to cool completely and then pouring into freezer safe boxes/tubs.

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