Rosehip Syrup

rosehipsOctober - time to pick rosehips

This syrup tasted wonderful! It is lovely diluted with hot water

Makes 1-1.5 litres of syrup

Ingredients:

1kg rosehips - washed with stalks removed
500-750g castor sugar

 

Method

  • Chop up the rosehips - I used my Kenwood mini chopper
  • Using a large pan, bring to the boil 2 litres of water
  • Add the chopped rosehips, turn off the heat and leave to infuse for 30 minutes
  • Strain off the liquid into a separate pan - either through a jelly bag or double layer of muslin
  • In the first pan bring another litre of water to the boil and then add the rosehip pulp
  • Turn off the heat and leave to infuse for another 30 minutes
  • Strain off the liquid and add to the second pan
  • Discard the rosehip pulp
  • Bring the rosehip liquid to the boil and simmer until reduced by half - this could take about an hour, but keep checking
  • Remove from the heat and add the sugar
  • Bring back to the boil and simmer for 5 minutes - simmer for longer for a thicker consistency - I simmered mine for an extra hour at this stage
  • Bottle in warmed clean bottles

 

Helpful Hints

 

Be careful when picking rosehips - I ended up with a lot of scratches over my hands

 

When adding the sugar, add half first and then taste - the full amount can be quite sweet

 

Use small bottles (ablout 250ml) and keep in the fridge

 

You can freeze your rosehips if you don't have time to make the syrup straight after picking them - just wash and trim them first and write the weight on the bag. Once defrosted, there is no need to chop up the rosehips - just place them in a large pan and bash them with the end of a rolling pin as they are much softer after being frozen.

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