Rose Hip 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.

ROSE HIP SYRUP

Steps:

• Combine rose hips, mint, apple and tea in saucepan.
• Cook over low heat, stirring occasionally for about an hour.
• Strain.
• Add sugar to liquid and bring to a boil.
• Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
• Store syrup in refrigerator until ready for use.

TURKISH DOUGHNUTS WITH ROSE HIP SYRUP

Steps:

• Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.
• Whisk together flour, kosher salt, and spices in a small bowl.
• Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.
• Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)
• Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.
• Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.
• Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.