Bring 1.5 litres (3 pints) of water to the boil in a large saucepan.
Mince 1kg (2lb) of rose hips and place immediately in boiling water.
Bring them to the boil, remove from the heat, and leave to infuse for 15 minutes.
Strain through a scalded jelly bag and leave until almost dry; then return the pulp to the saucepan; add 0.75 litre (1.5 pints) of boiling water; and leave to infuse for 10 minutes. Strain.
Mix the two juices. Pour them back into the saucepan and boil rapidly until reduced by about half – the mixture should measure about 1 litre (1.75 pints).
Add 0.5 kg sugar and boil for 5 minutes; then bottle and sterilise.
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I’ve just made this recipe – fantastic. A bit messy but worth it, and most people are probably not as messy in the kitchen as me! Karen B.
I’ve just made this recipe – fantastic. A bit messy but worth it, and most people are probably not as messy in the kitchen as me! Karen B.