Rosehip Syrup

READY IN: 1hr 1min
YIELD: 3 litres




  • 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.