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Mar 4, 2014

ROSE HIP SYRUP

Rosehip syrup was a wonderful wartime essential when citrus fruits were so hard to come by, because it is packed full of Vitamin C.  A dessertspoonful every day is a far cheaper alternative to taking vitamin C tablets and more natural. 

ROSEHIP SYRUP
Utensils:
2 x large pans – a good sized hob-safe casserole will do nicely
1 sharp knife or, better still, a blender or mini chopper
1 x colander
1 x jelly bag (or fine muslin and a sieve)
Sterilised small bottles or jars

Ingredients:
2lb / 960g ripe rosehips – stalks and leaves removed
4 pints boiling water
2lb / 960g white sugar

Method:

  • Roughly chop the rosehips
  • Put them into the pan with 2 pints of boiling water and bring back to the boil
  • Remove from the heat and leave to infuse for half an hour
  • Strain off the liquid through a colander and then strain again through a jelly bag
  • Return the hips to the pan, add another 2 pints of boiling water
  • Bring back to the boil and leave to infuse for half an hour
  • Strain as before
  • Combine the two liquids in a clean pan and boil until it is reduced by about half
  • Take it off the heat and add the sugar, stirring until it is dissolved
  • Bring back to the boil and boil hard for 10 minutes
  • Pour into the warm, sterilised bottles or jars, seal,  leave to cool, then store.

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