Have you had Rosehip Syrup before? It's a delicious fruit syrup with a lovely comforting flavour, perfect on its own, poured over pancakes, used as a cordial and so much more!
Living in the countryside means we have an abundance of produce at our fingertips! We’ve had the delights of blackberries already, but did you know that it’s now time for another gem?
Have you heard of Rosehip before?
They are a fruit which grows on hedgerows and can be harvested in autumn after the first frost – it’s important to wait until the first frost as this improves the flavour and allows them to become less tart.
They are an orange-red colour, and oval in shape.
Rosehips contain a lot of vitamin C, and as a result, Rosehip Syrup has a reputation for keeping colds at bay throughout winter, which is always a bonus, especially in Callum’s case.
It’s much easier than you think to make this delicious syrup, and here’s how!
How to make 1ltr of Rosehip Syrup
You will need:
- 1kg rosehips - trimmed and washed
- About 21oz (600g) granulated sugar
- 2 large bottles with screw tops or stoppers (I used Kilner bottles with clip tops)
Start by sterilising the bottles. To do this, you need to wash them thoroughly in hot soapy water, making sure to rinse them really well, and removing any residue. Then place them on a baking tray and put them in the oven (120c/ Gas 2) to dry them out and heat them up – this will help prevent bacteria from forming once the bottles are filled.
Meanwhile, roughly chop the rosehips in a food processor (I used my Magimix). Make sure you do it in batches, so you don’t overwork the motor, and ensure all the rosehips are chopped.
Once all the rosehips are chopped, place them in a large saucepan and add 1.25ltrs of water.
Bring to the boil, before turning the heat down, stirring, and leaving to simmer for around 15-20 minutes.
Using a double layer of muslin, strain into a large jug, leave for a good half hour so that all of the juice passes through. After half an hour, squeeze to remove any remaining juice.
Using new muslin, or wash out the muslin, pass the strained juice through it again to ensure it is super smooth and no little bits of pulp have got through.
To ensure you get a really good finish with the syrup, carefully measure the rosehip juice into a large saucepan.
Add 12oz (340g) sugar for every 500ml.
Heat on a low setting, stirring continuously until the sugar has fully dissolved before bringing to the boil for 5 minutes. If any froth rises to the top, skim it off and discard.
Very carefully, pour straight into the prepared bottles, seal and then leave to cool fully.
Keep in the fridge once open, or store in the cupboard for up to 4 months.
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