Rosehip Syrup is a winter must. Packed to the brim full of vitamin C and other natural goodies, rosehip syrup has been used by families for generations to help with lowering fevers, help with colds and flu as well as a general tonic. What’s more, it tastes delicious! You can drizzle it neat over hot crumpets, scones, toast, waffles, pancakes or ice cream, dilute it with 5 parts hot water for a soothing tea or 5 parts cold water for a home made cordial. Perfect for children who are ‘under the weather’. Also great for freezing and using throughout the year
- 2kg rosehips
- 3 litres of water
- 600g dark brown sugar
- In a large saucepan or stew pot, bring to the boil 2 (out of the 3) litres of water.
- Wash the rosehips thoroughly and then chop as fine as you can get them.
- Add the rosehips to the boiling water, bring the water back to the boil and boil for 5 minutes.
- After 5 minutes of rapid boiling, take the pan off the heat and allow rosehips to steep in the water for 30 minutes.
- When the rosehips have finishing steeping, drain off the liquid from the rosehips (make sure you save this liquid!) using a fine sieve or jelly bag.
- Add the rosehips (now pulp) back to the big pan and cover in the last 1 litre or water. Repeat steps 3, 4 and 5.
- Now add the 2 litres of liquid you had previously saved to the 1 litre of liquid you have just used, add the sugar and warm through until sugar is fully dissolved.
- Simmer the syrup for 10 minutes and then allow to cool.
- 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.
Store syrup in the fridge and use within 2 weeks. If freezing, use within 6 months.