Rose Hip Syrup
From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder Rose hip syrup also makes a fantastic substitution for simple syrups in coctails or lemonade.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 1 1/2 cups
UNITS: US
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DIRECTIONS
- Combine rose hips, mint, apple and tea in saucepan.
- Cook over low heat, stirring occasionally for about an hour.
- Strain.
- Add sugar to liquid and bring to a boil.
- Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
- Store syrup in refrigerator until ready for use.
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