How To Make Rose Hip Syrup Recipes

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TRADITIONAL ALASKAN ROSE HIP SIMPLE SYRUP



Traditional Alaskan Rose Hip Simple Syrup image

Rose hips are the vitamin-packed fruit of a variety of rose bush native to Alaska. You can always have rose hip syrup on hand with this simple recipe.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Breakfast

Time 30m

Number Of Ingredients 3

4 cups/1 liter rose hips
2 cups/0.47 liter water
1 cup/240 milliliters sugar

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.

Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 12 g, Fat 0 g, ServingSize 2 cups (2 servings), UnsaturatedFat 0 g

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

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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