Wild Foraged Rosehip Syrup

It's September, so time to forage and make Rosehip syrup. We head out the the common land near our home and fill bags up with the rosehips.

People have been enjoying the benefits of rosehips for centuries, but they really became popular during World War II when fresh produce was scarce.

Rosehips are produced by all sorts of rose bushes but the common dog rose makes the best syrup. It’s abundant in the hedgerows all over Britain. 

Rosehips are a great source of Vitamin C, they contain 50% more vitamin C than oranges. They also contain Vitamin A which is also beneficial to the immune system and can help prevent and fight off infections.

The rosehips should ideally be red, not orange, plump but not too hard or too soft and with no blemishes or wrinkles - the better quality the better the nutrients they contain.

This is the recipe I use:

4.5 pts of water
1 kg of rosehips
500g of white granulated sugar

There is no need to top and tail the rosehips if the liquid is going to be strained through a muslin bag. If you are using a steam juicer, pass the liquid through muslin – it will only take a few minutes.
Bring 3 pts of water to the boil.
Blitz the rosehips through a course profile mincer (or food processor).
Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
Pour through a muslin square and allow the majority of the liquid to drip through.
Return the pulp to the pan and add 1.5 pts of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
Strain through the jelly bag again.
Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
Add the sugar and boil rapidly for another 5 minutes. Pour into hot sterile bottles and seal immediately.

We like to dilute in hot water as a yummy herbal drink. I don't drink alcohol but my friends love to serve it with gin. The girls drink it neat or mix with lemonade and honey. It's delicious, free and so so good for your immune system.

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