How To Make Rose Hip Syrup

Rose hips are best picked after the frosts have started; it softens them and improves their flavour. Rose hips are high in Vitamin C.

3 pints of water

2 lbs of rose hips (washed)

sugar

Equipment: jelly bag or muslin and stand to strain the rosehips

When you have picked your rose hips, discard any badly damaged ones and rinse them.

Coarsely grind the rose hips in a food processor.

Bring the 3 pints of water to the boil, then add the minced rose hips.

Bring back to the boil then switch off heat and allow the mixture to stand for approximately 15 minutes; this gives time for the juices to come out into the water.

Set up a stand and jelly bag over a bowl or saucepan, ladle the mixture into the bag and allow to drip through. Strain the resulting mixture once again to make sure there are none of the irritating hairs which are around the seed in the juice.

In a new saucepan simmer the juice until it has almost halved (approximately one and a half pints left), add the sugar (11b of sugar to 1 pint of liquid) and stir until dissolved. Boil for 5 minutes, put in sterilised jars or bottles. Alternatively, freeze the syrup in containers in the freezer.

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