Rose Hip Syrup Recipes

ROSE HIPS SYRUP

Steps:

• Bring the water to a boil.
• Chop fresh rose hips or crush dried rose hips, then add to boiling water. Stir, bring back to a boil, then turn off heat.
• Allow rose hips to steep in hot water for 45 minutes.
• After 45 minutes, strain the resulting rose hip tea through a cheese cloth or flour sack towel lined-strainer into a large measuring cup or bowl.
• Wash pot well and make sure there are no rose hips remaining. Add rose hips tea back into the pot and bring up to a boil, then turn down heat to medium and allow to simmer until reduced by half.
• Once reduced, pour tea into a measuring cup and allow to cool slightly. If using honey, add it now. Mix well and allow the honey to dissolve completely. Decant syrup into a bottle and refrigerate.
• Syrup should stay fresh for at least six months, but may stay fresh up to one year. (See "Recipe Notes" below for more information regarding shelf life.)

TRADITIONAL ALASKAN ROSE HIP SIMPLE SYRUP

Steps:

• Gather the ingredients.
• Wash rose hips thoroughly.
• Remove stems and flower remnants before boiling rose hips and water for 20 minutes in a covered saucepan.
• Once boiled, strain the rose hips through a jelly bag and return clear juice to saucepan.
• Add sugar to strained water, stir well, and boil 5 minutes until sugar has dissolved and sauce has thickened.
• Refrigerate syrup in an airtight container until ready for use.
• Enjoy. Recipe Source: Cooking Alaskan (Alaska Northwest Books). Reprinted with permission.

ROSEHIP CORDIAL

Steps:

• Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
• Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
• Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.