Description
A sweet, subtly floral and Vitamin C rich syrup that is wonderful on ice cream, drizzled over your morning granola, or mixed with hot or cold water as a winter tonic.
Ingredients
- 1 pound Fresh Rose Hips
- 1-½ cup Sugar
Preparation
Remove the stem and blossom ends from the rose hips, and rinse with cold water. Boil 2 quarts of water and keep hot.
Pulse the hips in a food processor a few times until broken up, but not mushy. Immediately empty the hips into a saucepan and cover with 1 quart of the boiling water. Bring the mixture back to the boil over high heat, then remove from the stove and steep for 15 minutes.
Strain the liquid into a bowl through a sieve lined with a clean dish towel or cheesecloth. Squeeze the hips to get out all the juice, then return the hips back to the saucepan and cover with the remaining quart of boiling water. Bring to the boil again, then steep, off heat for 15 minutes. Strain as above. Discard the hips.
Add the sugar to the hot rose hip juice, then put it back in your pot and boil over medium-high heat for 1 minute. Remove and cool 5 minutes.
Pour into warm sterilized jars and seal. Store in a cool, dark place. Refrigerate after opening.
