Wednesday, 11 March 2015

Day 21

Rosehip Syrup (makes about 1.5 litres)

I know that it's many months until rosehips are ready to be picked but this is really one of my favourite foraging recipes. I knew that rosehip syrup was taken by children during the Second World War because it's packed with Vitamin C. I later found out that children in the countryside (including evacuees) were sent out in groups to harvest rosehips on a massive scale.

Ingredients

1kg rosehips
Juice of 2 lemons
400g granulated sugar
1.5 litres of water

Method

1. Wash the rosehips and roughly chop them (this can be done in a food processor). Put them in a heavy saucepan with the water and simmer until the rosehips are very soft. Remove from the heat and leave to stand for 15 minutes.

2. Tip the mixture into a jelly bag or a sieve lined with muslin (I use two pieces of muslin as an extra layer) and leave to drip into a large bowl for at last one hour.

3. Rinse out the pan and return the syrup to the pan. Add the lemon juice and sugar. Stir on a low heat until the sugar is dissolved. Increase the heat and boil rapidly for a 3-4 minutes.

4. Pour into warm, sterilized bottles and seal. 

The syrup will keep for about 4 months. 

Not only will it be a great cordial drink, it can be poured direct onto ice cream. If you mix it 50:50 with water then they can be frozen as lollipops. 

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