Fight Cold’s and Flu with World Famous Rose Hip Syrup

A keen interest in Foraging has unearthed a new interest in cooking and cookery ingredients, that I never fully realised before and as with all new recipes there are always going to be winners and losers!

Generating the most interest during our foraging classes was the internationally favoured Rose Hip syrup.

So instead of simply tolerating that persistent wild Rose that continues to survive under the very worst growing conditions all over the world. Perhaps it’s time to harvest the essence of the Wild rose hips.

Personally I adore the delicate blush pink blooms that appear in hedgerows or clambering up trees, all over our beautiful, species rich and lush green land.

If you can wait till the first frosts to pick your Rosehip’s then you will find picking much simpler and have no need to freeze the hips before using.

These pre-frosted hips will also contain the added bonus of extra vitamin C for your syrup and once cleaned ready to be mashed or blended.

Rosehip’s can also be dried and used in tea blends of your choosing but for this recipe we are only interested in the fresh or frozen hips that are full of sunshine rich vitamins.

When it comes to picking the hips, take your time and clean the hairs and stalk from the rose hip ends this saves time later and helps make the task a much more pleasurable experience.

There are a few points to consider when preparing to make rose hip syrup, firstly, I prefer to pick my hips when they are still firm and bright red, next I freeze in large zip lock bags for two to three days to help soften the hips ready for blending.

Next the troublesome hairs on the seeds inside the hips, some people prefer to cut each of the hips and remove the seeds and hair. I prefer to improve my straining / filtering process and repeat this several times instead, ensuring no hairs get through to the syrup.

Try this Rosehip Syrup recipe it is packed with vitamin C and a great tonic for growing kids. Take it like medicine, drink mixed with cordial or serve drizzled over ice-cream or add to milky deserts.

Rosehips contain twenty times more vitamin C than you find in oranges. As a result and due to the lack of citrus fruits, the British government during World War Two encouraged citizens to make rose hip syrup at home.

This is a modern variation on a traditional rosehip syrup recipe, as mentioned earlier, pre-freezing the rosehips will reduce the bitterness and make blending easier.

Ingredients
1kg deep red rosehips
3 litres of water
500g dark brown soft sugar

Instructions
Bring to a rolling boil 2 litres of water.

Chop rosehips in food processor until mashed up, then add to boiling water.
Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
Pour rosehips and liquid into a coffee filter or muslin/cheese cloth and allow the juice to drip through. Gently squeeze the cloth to extract as much liquid as possible. Be careful not to rip the filter, I use a few coffee filter papers and let the juice drip at a very slow rate.
Add rosehip pulp back into a saucepan containing 1 litre of water and bring the mixture back to the boil.
Then remove from heat and allow the contents to steep for another 20 minutes before straining through the fine sieve or coffee filter once more.
The remaining juice takes on a syrup consistancey and is slightly darker in color due to the addition of brown sugar. There are several ways to enjoy Rose-Hip syrup, keeping it simple take a teaspoon daily at the first sign of cold’s and flu or as a daily tonic for an extra vitamin C boost.
I prefer to add a teaspoon of syrup to a pint glass of bottled water with a tablespoon of ACV, Apple Cider Vinegar as a daily morning tonic. The merits of Rose Hip-Tonic and Apple Cider Vinegar are well-discussed on line with forums and health guru’s swearing by the benefits of natural remedies to fight off infection.
My best advice try it for yourself! Buy a bottle of Braggs ACV, I like Braggs, (I have tried them all) making sure it contains the Mother, is organic and not pasteurised and while your waiting for the mail-man to drop off your ACV, you will jus have enough time to prepare a sweet batch of Rose-Hip syrup for your growing family. Fight Cold’s and Flu with World Famous Rose Hip Syrup

 

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Stephen Pryce-Lea

Head Gardener and International Horticultural Consulatant

 

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“It’s a beautiful thing when a career and a passion grow together, when you find it in a Garden it’s like finding Paradise“

iGrowHort – A Head Gardener’s Horticultural Journey of love, life and learning.

 

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About Head Gardener 331 Articles
Award winning, 40 something year old professional plantsman and horticulturalist with National Trust, private parks and estate management background. My vast plant knowledge and hands on techinical experience, afforded me the opportunity to work in various horticultural landscapes, in the UK, USA & Eastern Europe. Having worked in both garden retail & the design service industry gave me the practical diversity and managerial skill set, required for running a large prestigious gardens and stately homes. I strongly believe knowledge is to be shared and have worked closely with people and staff of all ages and abilities keen to develop their passion for gardening, including groups of children, special needs and adults. I have hosted guided walks, talks and tours for those keen to learn about cultivated and wild plants, garden development, history and design. As an member of the NNCPG and National Trust, I am actively involved in the preservation of several important plant collections both in public and private gardens throughout the UK. “It’s a beautiful thing when a career and a passion grow together, in a garden it’s paradise” Follow @IGrowHort on GardenTags. Stephen is passionate about gardening as Head Gardener with a team of ten staff he manages a prestigious Cheshire country estate of 55 acres, inc wild flower meadows, woodland, organic kitchen and formal gardens. Follow Stephen today”

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