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.

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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.

'The Studio' 3 Carr Hall Cottage

via Duddon Avenue

Darwen

Lancashire BB3 0LB

HELLO@ALLUMI.CO.UK

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