Rosehip Syrup Recipes

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

Time 30m

Number Of Ingredients 3

Ingredients

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

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

ROSEHIP SYRUP

Rosehip Syrup image

In South Africa, I used to give my babies Rosy Cheer - a drink made from rosehips. It's full of vitamin C. To my surprise, no one in the UK had ever heard of it, although it apparently was a staple during the war years. I downloaded this recipe for my files from Irish secrets. I haven't got around to collecting the rosehips yet, but if this is the same, it gets diluted with water. As I haven't made it, the quantities, preparation time and cooking time are all guesses.

Provided by Sherrie-pie

Categories Beverages

Time 1h1m

Yield 3 litres

Number Of Ingredients 3

Ingredients

1 kg rose hips
450 g sugar
3 liters water

Steps:

Remove stalks and chop rosehips.
While you're doing this, bring 2 litres of water to the boil and add the rosehips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
Ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
Return the pulp to the saucepan and add the remaining litre of of water. Re-boil, infuse again for 10 minutes and strain as before.
Pour the juice into a clean saucepan and simmer until it measures about 1 litre.
Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan.
Remove the string and press the corks firmly inches Dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.

Nutrition Facts : Calories 580.5, Sodium 19.8, Carbohydrate 150, Sugar 149.9

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