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 irritative 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.

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

Bring to the 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 scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
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.



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