Autumn has just started and with it the first wave of flu and colds is upon us. We should prepare ourselves by taking lots of Vitamin C and to eat healthily.
For those of you that don’t know; Rosehips are the fruits of the rose plant. They are usually orange to deep red in colour, ripening during late summer and autumn. Rosehips from the Dog Rose have been used for centuries because of its high vitamin C content and they are easily found in many hedgerows.
Rosehips are used for making tea, jelly, soups, alcoholic drinks and marmalade but today we are making a syrup. Not only is it refreshing in a glass of cold water, it can also give you that extra boost during those cold winter months just by putting a little syrup in a cup of hot water.
We have used a combination of homegrown Rosa Rugosa rosehips and dog rosehips from the hedgerow just outside the village.
This is what you need
(Makes about 1.5 litres)
- 500g rosehips
- 650g granulated sugar
This is how you do it
Remove the stalks of the rosehips and rinse in cold water. Put 800 ml water in a pan and bring to a boil. Chop the rosehips in a food processor. Add them to the pan with boiling water, cover and bring back to a boil. Take the pan of the heat and leave it for 15 minutes or so.
Pour through a muslin and leave to drip for an hour or so.
Combine both juices the next day (you can discard the rosehip pulp). Measure the juice (there should be about a litre) and pour in a sauce pan. Add the sugar and heat, stirring until dissolved. Boil for 2-3 minutes, then immediately pour into warm sterilised bottles.
Use within 4 months.
As I am writing this I am sipping from a cup of warm rosehip syrup, happily sneezing my head off in the knowledge that the extra vitamin C will help get me get rid of this horrible cold 🙂