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.