A bright seasonal rosehip syrup combining ripe rose hips with fresh orange.
Quick Facts
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes: About 1 bottle
Ingredients
- 500 g ripe rose hips
- 1 litre water
- 250 g granulated sugar
- Zest and juice of 1 orange
Method
- Wash the rose hips and roughly chop them.
- Simmer in the water for 15 minutes, then leave to stand for 20 minutes.
- Strain twice through clean muslin without squeezing.
- Return the liquid to the pan with the sugar, orange zest and juice, then bring to the boil gently until the sugar has dissolved.
- Simmer for 5 minutes and pour into a sterilised bottle.
- Cool and refrigerate.
Ways to Enjoy It
Mix one part rosehip orange syrup with four parts water, or drizzle sparingly over yoghurt and desserts. It also makes a simple cordial for sparkling water.
Plant Notes
Rose hips are the bright red fruits that develop on roses after flowering and are traditionally gathered in autumn. They are very high in vitamin C, and dog rose is one of the best-known wild roses for rose hip syrup.
Important Information
Strain twice through muslin to remove irritating inner hairs. Use correctly identified, unsprayed hips and keep refrigerated.
