Rosehip syrup

PT45M

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Ingredients

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Imperial

  • 1000g of rosehips
  • 2l water
  • 1000g of sugar
1
Trim the tops and bottoms from the rosehips then cut the hips in half
  • 1000g of rosehips
2
Scoop out the seeds and discard. If the rosehips are small and fiddly, you can leave them whole as they will be sieved out of the cooking liquid later
3
Pulse the rosehips briefly in a food processor then transfer them to a saucepan and cover with half of the water
  • 1000ml of water
4
Bring to the boil and simmer for 15 minutes, then strain the liquid and pulp through a muslin cloth into a clean bowl for an hour, reserving the liquid until needed
5
Return the pulp to the pan and cover with the remaining water. Simmer again for 15 minutes before straining once more
  • 1000ml of water
6
Combine the two batches of liquid and place them back on the stove. Boil to reduce the liquid by half, or more if you want a very glutinous syrup
7
Now add all the sugar, and allow it to dissolve. Boil for five more minutes
  • 1000g of sugar
8
Allow the liquid to cool a little – it will be scalding hot because of the sugar content. Meanwhile, sterilise some jars
9
Fill the jars with the rosehip syrup and store in a cool place until needed
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