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
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