Hip Syrup

Rosehip syrup

 

Whilst there are rosehips in the hedgerow there’s still time to make another batch of rosehip syrup before winter well and truly sets in.

Rosehip Syrup

taken (from River Cottage Handbook No. 2 Preserves by Pam Corbin)

You’ll need: 500g rosehips (stalks and leaves removed), 650g granulated sugar 

When gathering rosehips make sure they’re not from an area that has been sprayed with herbicide sprays and pick from hedgerows that are away from roadsides.

To make: Wash the rosehips in cold water and set aside. Measure  800ml of water into a pan and bring  to the boil. In the meantime, mince the rosehips in a food processor or roughly chop them by hand. Then add the chopped up hips  to the pan of boiling water, covering it with a lid and bring back to the boil. Take the pan off the heat and leave the liquid to stand for 15 minutes. Pour the liquid and hips through a scalded jelly bag or muslin and leave to drip for an hour or so.

Set aside the strained liquid. Bring  another pan of 800ml water to the boil and add the rosehip pulp from the jelly bag. Bring back to the boil and take off the heat and leave for 15 minutes. Tip the mixture back into the jelly bag or muslin and leave to drain overnight.

The next day combine both lots of the strained rosehip juice and discard the pulp. Measure the juice (should be about a litre) and pour into a saucepan. Add the sugar and heat, stirring until the sugar is dissolved. Boil for 2-3 minutes and pour immediately into warm, sterilised bottles and secure with a screw-cap top. The syrup will last for around 4 months.

Enjoy as a warm drink or on porridge, rice pudding and ice cream!

Bottles of Rosehip Syrup

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