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Post by auriela on Dec 29, 2013 0:28:10 GMT
ROSEHIP SYRUP RECIPE
• 4.5 pts. of water
• 2 lbs of rosehips
• 1lb of white granulated sugar
INSTRUCTIONS
1. There is no need to top and tail the rosehips if the liquid is going to be strained through a muslin bag. If you are using a steam juicer, pass the liquid through muslin - it will only take a few minutes.
2. Bring 3 pts. of water to the boil.
3. Mince the rosehips through a food processor.
4. Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
5. Pour through a sterilised jelly bag/or muslin square (how do I sterilise a jelly bag or muslin square? See Tips and tricks below) and allow the majority of the liquid to drip through.
6. Return the pulp to the pan and add 1.5 pts. of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
7. Strain through the jelly bag again.
8. Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
9. Add the sugar and boil rapidly for another 5 minutes. Pour into hot sterile bottles and seal immediately.
• Use small bottles (use recycled vinegar bottles etc.) as it only keeps for a few weeks or so once opened. If you don't want to use bottles the syrup can be frozen in cubes.
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Post by Deleted on Dec 29, 2013 2:15:02 GMT
Does it matter whether the rosehips are fresh or if they're collected from last years crop?
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Post by Deleted on Dec 29, 2013 2:35:26 GMT
What variety of rose produces the best rose hips?
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Post by Deleted on Dec 29, 2013 2:40:44 GMT
 awww, auri. soooo good to see you and find your rosehip syrup recipe. thank you.  |
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Post by Stumour on Dec 29, 2013 5:03:47 GMT
Wild (dog) roses are best (we got ours along a canal tow path)... only use hips from garden roses that have not been treated with pesticides as they are concentrated in the hips (but Aurie found a mass of tea roses that had been dumped n allowed to grow wild). Only use red ones, not orange as the sugars won't have built up. Grey, if ya dried out last year's crop, good chance the vitamins will now be negligible. Frozen is better. Some good tips HERE. Remember, the seeds are covered in hairs that are extremely irritant, so invest in good jelly strainers! |
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Post by Deleted on Dec 29, 2013 13:26:47 GMT
wonderful tips. could you share what rosehip syrup is good for and how it's best used?
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Post by Deleted on Dec 29, 2013 16:07:35 GMT
Rose hips themselves promote cardiovascular health, and boost the immune system.
They are high in vitamin C. They also have vitamin K, which I never get enough of.
I like the syrup on whole wheat pancakes.
...and THANK YOU!!! for sharing this wonderful info y'all...
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Post by Stumour on Dec 29, 2013 19:53:09 GMT
Some folk use it over ice cream.
Being a traditionalist, I tend to pour some onto a spoon, insert into gob n savour. Same for the elderberry syrup.
A spoonful a day... but take the weekend off.
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Post by auriela on Dec 29, 2013 23:25:29 GMT
Does it matter whether the rosehips are fresh or if they're collected from last years crop? If you have frozen them whole then they will be fine. I would try it and see. I have frozen some in a tub in the freezer to make hedgerow jam next year. I have frozen some Rowan berries as well to make jam and Rowan berry vodka |
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