Rosehip Syrup
photo by Marina R.
- Ready In:
- 1hr 1min
- Ingredients:
- 3
- Yields:
-
3 litres
ingredients
directions
- Remove stalks and chop rosehips.
- While you're doing this, bring 2 litres of water to the boil and add the rosehips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
- Ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
- Return the pulp to the saucepan and add the remaining litre of of water. Re-boil, infuse again for 10 minutes and strain as before.
- Pour the juice into a clean saucepan and simmer until it measures about 1 litre.
- Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
- Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
- Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan.
- Remove the string and press the corks firmly inches Dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.