Rosehip Syrup Recipes

Steps:

• Remove stalks and chop rosehips.
• While you're doing this, bring 2 litres of water to the boil and add the rosehips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
• Ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
• Return the pulp to the saucepan and add the remaining litre of of water. Re-boil, infuse again for 10 minutes and strain as before.
• Pour the juice into a clean saucepan and simmer until it measures about 1 litre.
• Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
• Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
• Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan.
• Remove the string and press the corks firmly inches Dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.

Steps:

• Pick over the rosehips, removing the stems, and rinse in cold water.
• Put 3 1/3 cups of water in a pan and bring to a boil. Meanwhile, mince the rosehips or chop them in a food processor. Add them to the pan of boiling water, cover, and bring back to a boil. Take off the heat and let stand for 15 minutes. Pour through a jelly strainer bag or piece of cheesecloth (see p. 33) and let drip for an hour.
• Set aside the strained juice. Bring another 3 1/3 cups of water to a boil, add the rosehip pulp, and repeat the boiling process. Pour the mixture back into the jelly strainer bag or cheesecloth and this time leave to drain overnight.
• The next day, combine both batches of strained juice (you can discard the rosehip pulp). Measure the juice (you should have about 4 cups) and pour into a saucepan. Add the sugar and heat, stirring until dissolved. Boil for 2 to 3 minutes, then immediately pour into warm, sterilized bottles (see p. 125) and secure with screwcaps or corks.
• Use within 4 months. If you want to keep the syrup for longer, you'll need to sterilize the bottles in a water bath (see p. 125).