Red Shed Nursery, Lees Stables, Coldstream TD124LF

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Rose Hip Syrup

hips

  • 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.

One thought on “Rose Hip Syrup”

  1. 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.

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