Rose Hip Syrup

Rose Hip Syrup is a nourishing and delicious drink to serve to the family. To make it, you will need a mincer or food mill and cheesecloth or a jelly bag. It is advisable to store the syrup in small bottles as it does not keep for very long once it has been opened. The syrup should not be kept longer than

4 months.

9 pints water

4 lb. ripe deep red rose hips

2 lb. sugar

In an aluminium preserving pan or large saucepan, bring 6 pints of the water to the boil over high heat.

Meanwhile, coarsely mince the rose hips into a large bowl. Add the rose hips to the pan and bring the water back to the boil, stirring constantly. Remove the pan from the heat and set aside at room temperature for 15 minutes.

Meanwhile, scald a piece of cheesecloth or a jelly bag by pouring boiling water through it into a large mixing bowl. Hang the cheesecloth or bag on a frame or tie the ends to the legs of an upturned chair or stool. Place a large bowl underneath.

Pour the rose hip and water mixture into the cheesecloth or jelly bag and allow the juice to drain for 12 hours or overnight until the juice has stopped dripping through.

Remove the bowl of juice, cover it with a clean cloth and set aside. Place another large bowl underneath the cheesecloth or jelly bag.

Pour the remaining water into the preserving pan or large saucepan and bring it to the boil over high heat. With a wooden spoon, stir the contents of the cheesecloth or jelly bag into the pan and bring the liquid back to the boil. Remove the pan from the heat and set aside for 15 minutes.

Meanwhile, clean and scald the cheese-cloth or jelly bag again and replace it on the frame or stool. Pour the pulp and water mixture into the cheesecloth or jelly bag and leave to drain for 12 hours or overnight until the juice has stopped dripping through.

Rinse the pan and wipe it thoroughly dry with kitchen paper towels.

Pour both bowls of juice into the pan. Place the pan over high heat and bring the liquid to the boil, stirring constantly.

Reduce the heat to moderate and boil the liquid until it has reduced to 3 pints .

Reduce the heat to low. Add the sugar, stirring constantly until it has dissolved. Increase the heat to high and bring the syrup back to the boil. Continue boiling for 5 minutes.

Remove the pan from the heat and pour the syrup into hot, clean, dry bottles. Seal tightly and store until required.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus