Rosehips are the fruits found on roses, and they are ready at around this time of year. They’re rich in Vitamin C and rosehip syrup is very tasty. This photo is of people collecting rosehips on our autumn foraging course.
You might want to take a look at this post on different edible fruits and jellies that are common in the British Isles.
Ingredients
- 1kg of rosehips
- 3 litres of water
- 500g of brown sugar
How to make rosehip syrup
- Bring 2 litres of water to the boil
- Chop the rosehips and add to the boiling water
- Bring back to the boil, remove from the heat and allow to steep for 20 minutes
- Pour the liquid through a jelly bag and squeeze the juice gently
- Put the liquid to one side
- Add the pulp back into the pan with the remaining 1 litre of water and bring back to the boil
- Steep for 20 minutes and then strain through the jelly bag
- Pour all of the strained liquid into the pan and put back on the heat
- Add the sugar and dissolve
- Allow the mixture to simmer for 5 minutes
- Bottle
We make rosehip syrup, along with various jellies, james and cordials on our 2 day autumn forage; you can see plenty of photos from those course here and also on our Facebook page.
