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Homemade Rosehip Syrup
Super quick and easy to make with only 2 ingredients rosehip syrup is packed with vitamins and tastes delicious too
Ingredients
- 500 g rosehips
- 250 g sugar
Instructions
- Cut the tufty ends off the rosehips and blitz in food processor till roughly chopped
- Add to a pan with 750ml water bring to boil then simmer for 20 minutes
- Strain the rosehips through a muslin lined sieve twice to remove all solids
- Measure the juice and for every 500ml of juice use 325g of sugar
- Heat gently till the sugar has completely dissolved then boil for about 3 minutes
- Pour the rosehip syrup into sterilised bottle
Video
Notes
This homemade rosehip syrup will keep for up to 6 months in a cool dark place. Once opened store in fridge.
Use to ward off colds in winter by taking a teaspoonful a day.
Serve instead of maple syrup over pancakes and waffles, or serve over ice-cream too,
Add to cocktails or just add soda water for a long cool drink.
Calories shown for full amount made
Nutrition
Calories: 1778kcalCarbohydrates: 441gProtein: 8gFat: 2gSodium: 23mgPotassium: 2150mgFiber: 121gSugar: 262gVitamin A: 21725IUVitamin C: 2130mgCalcium: 848mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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