Bursting full of vitamin C, rosehips actually contain twice the amount of vitamin C than oranges. And that isn't even the best thing: you can often forage them so that they are free! Check your garden or any common ground and there is sure to be, ready at the end of summer, plump, flavor filled rosehips. Alternatively they can be purchased, dry from health food stores.
Make sure that you carefully identify any fruit to ensure that it is safe to eat and avoid high traffic areas and anything low hanging.
Once you have picked the fruit, carefully wash them and remove any stems, a tedious job for some but one I find quite therapeutic! At this stage they can be frozen for later use.
Ensure that you strain the cooked mixture well. This can be either done overnight using a jam strainer, cheesecloth or clean tea towel. This is to get rid of any pulp and the tiny hairs inside each hip, they can be an irritant if consumed.
The taste is slightly sharp, sweet and utterly delicious. I like to make a thicker syrup but you can add another liter of water (see below) if you like a thinner consistency.
The syrup can be poured over pancakes, ice cream or enjoyed as a drink with tonic or water.
Another great use is to take a couple of tablespoons to boost immunity or when a cold is suspected.
Rose Hip Syrup
Ingredients:
1kg rosehips, cleaned and prepared.
325g runny honey
325g granulated sugar
Juice of 1 lemon
2Lts water (see note)
Method:
In a large, heavy saucepan, bring the water and rosehips to the boil.
Turn down the heat and simmer for 25 minutes.
After this, turn the heat off and let the mixture sit for at least 30 minutes.
Mash the rosehips with a potato masher or a food mill if you have one, and pour liquid and pulp through a large strainer to remove the main bulk of the rosehip flesh.
Pour the liquid that results from this through a fine mesh strainer or cloth.
When the majority of the liquid has seeped through carefully squeeze as much of the juice as you can.
Place the strained rosehip liquid into a clean saucepan with the honey, sugar and lemon juice.
Simmer for 5 minutes and pour into warm, sterilised bottles.
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