Rosehip Syrup Recipe
Have you noticed that the roses are now producing rose hips? Each year I collect mine from the Allumi garden and make my own rosehip syrup, it’s full of vitamin C to ward off illness and support us in stressful situations, Also a great boost for the skin.
Here is my Rosehip syrup recipe:
- 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.