ROSEHIP SYRUP

Rosehip Syrup image

Yield makes about 6 cups

Number Of Ingredients 2

1 pound, 2 ounces rosehips (see p. 202)
3 1/4 cups granulated sugar

Steps:

Pick over the rosehips, removing the stems, and rinse in cold water.
Put 3 1/3 cups of water in a pan and bring to a boil. Meanwhile, mince the rosehips or chop them in a food processor. Add them to the pan of boiling water, cover, and bring back to a boil. Take off the heat and let stand for 15 minutes. Pour through a jelly strainer bag or piece of cheesecloth (see p. 33) and let drip for an hour.
Set aside the strained juice. Bring another 3 1/3 cups of water to a boil, add the rosehip pulp, and repeat the boiling process. Pour the mixture back into the jelly strainer bag or cheesecloth and this time leave to drain overnight.
The next day, combine both batches of strained juice (you can discard the rosehip pulp). Measure the juice (you should have about 4 cups) and pour into a saucepan. Add the sugar and heat, stirring until dissolved. Boil for 2 to 3 minutes, then immediately pour into warm, sterilized bottles (see p. 125) and secure with screwcaps or corks.
Use within 4 months. If you want to keep the syrup for longer, you'll need to sterilize the bottles in a water bath (see p. 125).