Rosehip syrup made mid October when the rose hips are as red as possible before they start to rot.
This recipe makes about 1.75 ltr
- 500g clean ripe rosehips
- 650g sugar
- 1tsp citric acid
Mince, chop,or blitz the rosehips in a food processor. Boil 800ml water in a large pan and add the rosehips. Bring back to the boil, cover and remove from the heat. Leave to infuse for 15 minutes – covered. Strain through a jelly bag or muslin into a large jug. – Leave to drip for an hour or so and save the pulp.
Put the strained juice in the fridge and boil another 800ml of water in the large pan. Add the rosehip pulp to the pan and bring it back to the boil, take off the heat and cover. Leave the pan for 15 minutes and then strain through the jelly bag as before. This time leave it to drip for a good few hours overnight if it’s still dripping.
All together you will have about 1 litre of juice. Put this in a large pan with the sugar and citric acid. Bring to the boil stirring to dissolve the sugar, then boil for 2-3 minutes and bottle in warm sterile bottles.