Rosehip Syrup

September 22, 2009

Rosehip Syrup

Ingredients: 250g rosehips, 600ml boiling water, 50g honey or sugar
Equipment: Mezaluna, chopping board, pan, sieve, funnel, wooden spoon, sterilised bottle

Sieve the rosehips well to remove the tiny hairs on the seeds, which can cause irritation to sensitive stomachs.

Chop the rosehips with the mezaluna. Put them in a pan with 400ml of boiling water. Bring the mixture back to the boil. Simmer for 20 minutes. Strain the rosehips through the sieve, making sure you save the rosehip water (which is called a decoction). Return the rosehip pulp to the pan with 200 ml of boiling water. Simmer for 20 minutes, to make another decoction. Add the decoctions together with the honey or sugar and stir until dissolved. Boil for 15 minutes. Pour through the funnel into the sterilised bottle.


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