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Kirtsen was inspired by the wild rose bush in Amy's garden to make rosehip syrup for today …
Kirtsen was inspired by the wild rose bush in Amy's garden to make rosehip syrup for today …
She says “I used the River Cottage Recipe I found online …
She says “I used the River Cottage Recipe I found online …
Lovely and comforting also for sore throats and coughs !!!
Lovely and comforting also for sore throats and coughs !!!
Here is Kirsten's method in action:
Here is Kirsten's method in action:
Sterilise a couple of bottles and vinegar-proof screw-tops or stoppers by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C/Gas 1⁄2) to dry out and heat up.
Sterilise a couple of bottles and vinegar-proof screw-tops or stoppers by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C/Gas 1⁄2) to dry out and heat up.
Roughly chop the rosehips in a food processor in batches, then transfer to a large saucepan and add 1.25 litres water.
Roughly chop the rosehips in a food processor in batches, then transfer to a large saucepan and add 1.25 litres water.
Bring to the boil, then turn the heat down and simmer for around 15 minutes.
Bring to the boil, then turn the heat down and simmer for around 15 minutes.
Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.
Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.
Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.
Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.
Measure the rosehip juice into a large saucepan.
Measure the rosehip juice into a large saucepan.
For every 500ml, add 325g sugar.
For every 500ml, add 325g sugar.
Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary.
Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary.
Decant immediately into the prepared bottles and seal.
Decant immediately into the prepared bottles and seal.
Label when the bottles have cooled completely.
Label when the bottles have cooled completely.
Use within 4 months and refrigerate once opened.
Use within 4 months and refrigerate once opened.
Serving suggestions
Serving suggestions
Try it for breakfast trickled over porridge, pancakes, drop scones or eggy bread; use it to sweeten plain yoghurt (with some chopped apple if you like); or for a delicious pud, trickle it on to hot or cold rice pudding or good vanilla ice cream.
Try it for breakfast trickled over porridge, pancakes, drop scones or eggy bread; use it to sweeten plain yoghurt (with some chopped apple if you like); or for a delicious pud, trickle it on to hot or cold rice pudding or good vanilla ice cream.
ENJOY!
ENJOY!
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