1 hr 10 mins
Tina and Dave's Note:
I just picked my 2nd batch of rosehips and have posted this recipe here so I can find it next year! It's based on a recipe from overthegardengate.co.uk. This is gorgeous mixed with water for a drink, or as a sauce over ice-cream. You can bottle/can it, or turn it into ice-cubes and store in the freezer. Time shown doesn't include 'dripping' time!
My Private Note
- 1Crush the rosehips (I use a blender) and put into 3 UK pints (or 7.25 cups) of boiling water.
- 2Bring back to boil and then remove from the heat and let it stand for 10 minutes
- 3Strain through a jelly bag and when the dripping stops, return the 'mash' with another 1½ UK pints (or 3.6 cups) of boiling water.
- 4Re-boil and allow to stand as before, strain. Pour both extracts into a clean pan and boil until the liquid measures 1½ pints (3.6 cups).
- 5Add 1lb sugar.
- 6Stir over gentle heat until sugar dissolves, and then boil for 5 minutes.
- 7Pour into hot bottles, seal.
Browse Our Top Sweet Sauces Recipes
Nutritional Facts for Rose Hip Syrup
Serving Size: 1 (454 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 487.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 125.9 g
- Dietary Fiber 0.0 g
- Sugars 125.8 g
- Protein 0.0 g
The following items or measurements are not included: