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.
Prep 5mins Cook 20mins Servs 1
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.
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.
Makes about 1 litre
- 1kg rosehips, trimmed and washed
- About 500g granulated sugar
This recipe is taken from...
If you like this recipe, you might like the following course...
Preserve the Seasons
Preserving our homegrown and locally sourced produce is one of the key elements of River Cottage life. Spend a day with Rachel de Thample...