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Rosehip syrup

Rosehips are, of course, a fruit the same family as apples in fact and this classic autumn hedgerow syrup has a unique and lovely flavour: warm, floral and fruity. This method is the simplest and best I've found for making rosehip syrup. Double-straining ensures that the tiny, irritant hairs found inside rosehips are removed. Photo: Simon Wheeler.

Method

Sterilise a couple of bottles and vinegar-proof screw-tops or stoppers by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C/Gas 1⁄2) to dry out and heat up.

Roughly chop the rosehips in a food processor in batches, then transfer to a large saucepan and add 1.25 litres water.

Bring to the boil, then turn the heat down and simmer for around 15 minutes.

Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.

Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.

Measure the rosehip juice into a large saucepan.

For every 500ml, add 325g sugar.

Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary.

Decant immediately into the prepared bottles and seal.

Label when the bottles have cooled completely.

Use within 4 months and refrigerate once opened.

Serving suggestions

Try it for breakfast trickled over porridge, pancakes, drop scones or eggy bread; use it to sweeten plain yoghurt (with some chopped apple if you like); or for a delicious pud, trickle it on to hot or cold rice pudding or good vanilla ice cream.

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Ingredients

Makes about 1 litre

  • 1kg rosehips, trimmed and washed
  • About 500g granulated sugar

This recipe is taken from...

River Cottage Fruit Every Day!

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