Rosehip syrup is both delicious and packed with vitamins, including beta-carotene and lycopene and weight for weight has 20 times the vitamin C of oranges! Best picked after the first frost which helps them ripen, but not essential. It can be served over porridge or yoghurt, diluted in a cordial drink, or as part of a cocktail. You will need a large pan and a muslin cloth.
INGREDIENTS:
1kg rosehips
500g granulated sugar
1.5 litres water
METHOD:
Thoroughly wash and shake your freshly picked rosehips in a colander, to remove any unwanted bugs or dirt. Put them in the freezer overnight: this mimics a frost and will soften the fruit, leaving them sweet and juicy. Defrost before use.
Pulp the rosehips into a pulp using a blender (you may need to do this in batches) or with a sharp knife.
Put the rosehip pulp into a saucepan and cover with water, about 1.5 litres should be plenty. Bring to the boil, then allow to simmer for 15-20 minutes.
Strain the pulp through the muslin into a bowl, allowing plenty of time for all of the liquid to drip through. You can gently squeeze the cloth to help it along, but don't rush this step. Some recipes recommend straining the liquid again to ensure that the irritating hairs have been removed.
Once the liquid is nice and clear, it's time to add the sugar. Measure how much syrup you've got, then return to the pan. For every 100ml of liquid, add about 60g of sugar. Heat very slowly and skim off any scum that forms on top. Once the sugar has dissolved, you have your syrup!
Decant into sterilised glass bottles and keep in the refrigerator to ensure it stars fresh. Serve over your breakfast porridge, as a sweetener in cocktails, or to give yoghurt an autumnal twist.