Old Roses

Rosehip Syrup

Honey may be used as a sweetener instead of sugar. Use 1 part sweetener to 2 parts strained juice. The syrup is delicious served as a drink diluted with water or even better, with soda water. It can be used in the same way as maple syrup with pancakes and waffles and makes a lovely base to fruit salads.

• 1kg of rosehips
• Water to cover
• Sugaror honey
• Juice of 1 lemon – optional

Method

1. Pick through rosehips removing, twigs and leaves and discarding any green or discoloured ones.
2. Wash hips thoroughly.
3. Put into blender, cover with water and blitz. You’ll probably need to do 2 or 3 batches.
4. Put pulverized rosehips in a saucepan, cover with water and cook for 40 – 45 minutes until very soft. Stir occasionally to ensure that the fruit doesn’t stick to the pan. A little extra water may be required.
5. Mash and cool. (I think it allows the flavour to develop).
   Tip the cooled pulp into a muslin-lined sieve or a jelly bag.
6. Tie the jelly bag over a bowl, taking care that it does not touch the sides or the bottom of the bowl. Allow the juice to drip through,taking care NOT to squeeze the bag as the syrup will be cloudy.
7. Leave overnight until the dripping has stopped.
   Strain a second time through a jelly bag or a linen tea-tea towel.
8. Measure strained liquid and put into a non-aluminium saucepan. Add lemon juice.
9. Boil with sugar – 2 parts rosehip liquid to 1 part sugar.
   Boil for 10 – 15 minutes until clear.
10. Put into sterilized bottles. Will keep refrigerated for up to 2 weeks.