At this time of year the British Countryside is bursting with berries, fruits and nuts ready to be foraged and made into something amazing for the winter months.
This is the humble rosehip.. The seed pod of the rose and is currently decorating many a hedgerow with its beautiful shiny red outer. I’ve been out foraging and have been making some lovely rosehip syrup!
Did you know during the Second World War when fresh fruit was scarce, the Ministry of Food advised that everyone make and consume rosehip syrup… Weight for weight rosehip have 20 times more Vitamin C than citrus fruits.. Plus a whole host of other vitamins to help you boost your immunity to colds and flu. That and the fact it’s delicious is good enough for me!
So to help you keep that vitamin C level topped up, here is a super easy recipe for Rosehip Syrup 👌
Makes about 1 litre
1kg of fresh rosehips
About 500g granulated sugar
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.
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.
Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again. (you want to get rid of all those irritating little hairs inside the pod)
Measure the rosehip juice into a large saucepan.
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.
Decant immediately into the prepared bottles and seal.
I’ll be popping some on my porridge in the morning and testing out some cocktail recipes with my batch! 🍸