Rosehip Syrup

  • 1kg rosehips
  • 2 litres water
  • 1kg sugar

Top and tail the rosehips and cut in half.

Shake out as much of the seeds as you can.

Pulse in a food processor and place in a pan. Cover with 1 litre of the water.

Bring to the boil and simmer for 20 minutes.

Strain through muslin. Reserve liquid.

Return the pulp with the remaining liquid and boil for 20 minutes, strain and add to the remaining liquid.

Return to the pan with the sugar and bring to the boil.

Boil for 5 minutes.

Cool and place in sterilized jam jars.

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