Rosehip Syrup

Rosehip Syrup

These beautiful jewels have been prized for their healing properties for centuries, but more recently some studies have also shown they have helped with arthritis pain and digestion.

I had never made this before and my youngest decided it was the answer so we did some picking, I did some reading and then we tinkered around in the kitchen to bring you this.

It’s deceptively simple and way more delicate and delicious than I thought. Drink a shot neat or add to sparkling water as a cordial. A lovely way to ward off the winter lurgies, if you’ve got some nearby get picking.

Makes approx 1 litre

Ingredients

    • 1.5 kg rosehips
    • 3 – 6 tbsp Honey

You need a muslin to strain through, I have hundreds still from my babies which work fine. Or get the jam makers ones:

Muslin Bags

 

Remove stalks and wash rosehips. Roughly chop or a few seconds in a powerful blender does the trick, you want the fruit to be smashed or broken for maximum infusion.

Pour into a large saucepan and add 1 litre of water and bring to the boil. Turn the heat down and let it simmer gently for 20 minutes. With a muslin lined sieve pour the hot liquid into a large jug. Twist the muslin and eve to drain through thoroughly.

Tip the fruity pulp back in to the saucepan and cover with another 500 ml of water, bring to the boil, then turn the heat off and leave to steep for an hour before repeating the straining process.

Pour into sterilised bottles or jars and store in the fridge. Keeps for 3 weeks in the fridge. Drink UP!

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