Homemade Rose Hip Liqueur Recipes

HOMEMADE ROSE HIP LIQUEUR

Homemade Rose Hip Liqueur image

The Homemade Rose Hip Liqueur recipe out of our category Liqueur! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 3

Number Of Ingredients 7

Ingredients

1 kilogram fresh ripe Rose hip
300 grams cane sugar
0.5 Cinnamon stick
4 cloves
0.5 organic lemon (zested)
0.5 organic Orange (zested)
1.5 liters Brandy

Steps:

Cut the stems and thorns from the rosehips. Rinse the fruit and place in a large bowl. Toss with the sugar and set aside overnight in a cool place. The following day, transfer to a large storage vessel. Add the cinnamon stick, cloves and citrus zest. Add the brandy, cover and let stand for 2 months.
Strain the liqueur through a strainer lined with cheesecloth, pressing the fruit to extract as much liquid as possible. Distribute between smaller bottles and let stand for an additional 4 weeks in a cool place.

ROSE LIQUEUR

Rose Liqueur image

Make and share this Rose Liqueur recipe from Food.com.

Provided by Alia55

Categories Beverages

Time P2m29DT15m

Yield 750 ml

Number Of Ingredients 6

Ingredients

1 cup rose petal
3 cups vodka
2 cups sugar
1/4 cup water
1 teaspoon glycerin (optional)
food coloring (optional)

Steps:

In a quart jar, add petals, 1 cup sugar, and vodka.
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the petals, getting as much juice as possible.
In a fresh quart jar, add the second cup of sugar, glycerin, coloring, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

ROSEHIP CORDIAL

Rosehip cordial image

The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing drink

Provided by Good Food team

Categories Supper

Time 1h30m

Yield Makes about 1 litre

Number Of Ingredients 2

Ingredients

1kg wild rosehips , washed and roughly chopped
350g caster sugar

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.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber

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