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Mrs Frugal

Rosehip Syrup

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Answering a request from Penny and Clare.


This is from Roger Phillips Wild Food book


Rosehip Syrup


1kg rosehips

3 litres water

450g sugar


Remove stalks and mince or chop the rosehips. Have a pan with 2 litres of the water boiling ready and add the rosehips. Bring back to the boil, remove from heat and leave to infuse for 15 minutes. Ladle rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Return the pulp along with the remaining litre of boiling water. Re-boil, infuse again for 10 minutes and strain as before. Pour juice into a clean saucepan and simmer until it measures approx 1 litre (doesn't really matter precisely though!) then add the sugar and stir to dissolve. Boil for 5 minutes. Pour warm, sterilised bottles and seal. You can either sterilize the bottles in a pan of water or do what I do and freeze them until needed! I froze last years batch in jam jars and just defrosted it as we needed it. If you don't either sterilize the bottles or freeze them, the syrup starts to ferment alarmingly!! Jam jars freeze really well.


We take 1 dessertspoonful daily when we've got a cold along with some echinacea capsules.


It's also delicious on ice cream!

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