Rosehip Syrup Recipes

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.

ROSEHIP SYRUP

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).