Recipe Archives->Preserving->Rosehip Syrup

Rose Hip Syrup
 
8 oz rose hips
3/4 pint water
8 oz of sugar

The best rose hips for cooking are the plump ones from varieties
of Rosa Rubiginosa. Cut each hip in half with a sharp knife. Put
the water in a pan with the sugar. Boil gently until the sugar has
melted, then put in rose hips. Half cover the pan and cook gently
for 1 hour, adding more boiling water from time to time as needed.

Pour through a seive, pressing the pulp with the back of a spoon,
then leave to cool. You should have 200 - 300 mls of syrup.  Its
nice poured over vanilla ice cream.

Printable version: rosehip-syrup.txt.