Rose Hip Syrup
Ready In: 1 hr 10 mins
Yields: 3 5/8 cups
Ingredients
- 2 lbs rose hips (just under 1kg)
- 1 lb sugar (454g)
Directions
- Crush the rosehips (I use a blender) and put into 3 UK pints (or 7.25 cups) of boiling water.
- Bring back to boil and then remove from the heat and let it stand for 10 minutes
- Strain through a jelly bag and when the dripping stops, return the 'mash' with another 1½ UK pints (or 3.6 cups) of boiling water.
- Re-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).
- Add 1lb sugar.
- Stir over gentle heat until sugar dissolves, and then boil for 5 minutes.
- Pour into hot bottles, seal.
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