Rosehip Syrup
Autumn is the perfect season for foraging the hedgerows bursting with elder, bramble and sloes. Among these sit an often forgotten bounty of ruby-red wild rose hips, once a very popular crop for those seeking winter nutrition. This member of the Rosaceae family is a relative of apples, quince and the ancient medlar – with many similiar qualities. Famously high in Vitamin C they are also an excellent source of Vitamin A, with additional research suggesting that they may deliver beneficial anti-inflammatory properties useful in the treatment of arthritis and heart disease.
You may question the true content of vitamin C after boiling – but research shows that the cooking process only destroys around 15%. A lower honey preserve will not last as long but can be frozen; a process which also has no discernible impact on the vitamin C.
Notes on picking rose hips
Wait until the hips are dark red in colour and soft enough to pull off the plant easily. Make sure that they are not in a spot that is regularly sprayed with weed killer and wash them thoroughly before use.
Ingredients
1 kg rosehips
1.5 litres of water
150 – 200g of honey
Method
Wash your rose hips well and pinch off the top and bottom with your fingers. Rinse again.
Place the hips and water in a large pan. Bring to the boil and reduce to a slow simmer for approximately 40 minutes. After 10 minutes using a potato masher or fork mash your hips to help the juices flow…
Turn off the heat and set aside for about an hour.
After an hour sieve the juice or press through a food mill into a large jug and discard the rose hips.
Strain the juice again through a piece of muslin or an old tea towel. Repeat if necessary to ensure that the tiny little hairs from inside the rose hips are thoroughly removed.
Clean your pan and return the orange pink juice with around 150g of the honey. Warm through, stirring continuously until the honey is completely dissolved. Taste.
If the syrup is still too sharp add more honey and continue until you are happy with the flavour. I find that about 150g – 200g of honey will usually suffice. Decant the finished syrup into bottles whilst still hot.
Pour your syrup into small sterilized jars and store in the refrigerator. It will last several weeks to months – use your best judgement!
Take a teaspoon as needed to aid in soothing a sore throat or dry cough, while helping to boost your immune system.
You can also add your rose hip syrup to hot water and lemon; dilute with sparkling water for a refreshing long drink or drizzle onto porridge on a cold, frosty morning.