The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir in her wonderful book ‘Wild drinks and Cocktails’, (We have a competition to win a copy on our previous blog post! http://gvwy.io/23a9bw8 ).
We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!
To make an extra special long drink we have added the elixir to a glass of fizz.
Guess what we are drinking on Christmas day!
Hip and petal Elixir
400g Dog rose hips. (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
1 Vanilla pod, split
Put all the ingredients in a large jar and give it a good stir to dissolve the honey. Make sure all the bits are tucked below the liquid level and put the lid on. Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.
After 1 month strain through a very fine sieve and bottle. Use within 1 year.
To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.