Photo: Roberta F., CC BY-SA 3.0 · source
Syrup · From Bladwijzer
Rose hip syrup
- Makes: ± 750 ml
- Time: 1 hour + 2 rounds of draining
- From: Dog rose
Ingredients
- 500 g rose hips
- 1.5 litres water
- 400 g sugar
- juice of ½ lemon
Method
- Remove stalks and tips and chop the hips coarsely in a food processor.
- Add them to 1 litre of boiling water, take the pan off the heat and leave to steep for 20 minutes.
- Pour everything into a damp cloth or jelly bag and let the juice drip through.
- Bring the pulp back to the boil with the rest of the water, steep for 10 minutes and drain again.
- Strain the combined juice once more through a clean, fine cloth to remove every hair.
- Boil the juice down to about 700 ml, add the sugar and lemon juice and boil for 3 minutes.
- Pour the hot syrup into clean, hot bottles and close at once.
Storing: Unopened, 4 to 6 months in a cool, dark place; once opened, keep in the fridge and use within a few weeks.