Rose Hip Syrup Recipe

Ingredients

• 4 bs (2kg) Cluster Colourama or Trailblazer rose hips
• 5 pints (3l) water
• 2 lbs (2kg) sugar

Method

• Put halved rose hips into a large preserving pan with sufficient cold water to cover, bring to boil and simmer until the hips are soft.
• Strain through a piece of muslin or a scalded jelly bag. Don't be tempted to squeeze the liquid out of the fruit as this will cause the syrup to become cloudy.
• When all the liquid has passed through the bag, put it into a clean pan, bring to the boil and reduce it to about 2½ pints (1.5l).
• Then add sugar to taste. When the sugar has dissolved, leave the syrup to cool slightly.
• Pour into clean screw-top bottles.
• Store in a cool cupboard. Refrigerate bottles once opened.

One tablespoon night and morning can ward off winter ills and chills. Rose hip syrup also makes a delicious drink if diluted with sparkling mineral water or soda water, or try drizzling it over ice cream.