Vitamin C Rich Rosehip Syrup Recipe

The arrival of the Rosehip (Rosa canina) is a sign that Autumn is truly here.

Also known as Dog rose or Wild rose, the common Rosehip is an oval shaped berry, bright red and covered with small hairs. When it is cut in half you will find it full of small hard seeds.

During World War II when oranges were difficult to come by people would make a Vitamin C rich syrup from Rosehips.

Not only are Rosehips rich in Vitamin C and so a wonderful support for immunity during the more challenging months, but the pulp also contains Vitamin A, B1 and B2.

They are potently anti-inflammatory and help maintain healthy collagen.

Traditionally Rosehip tea was consumed to help treat the common cold and used topically for inflammed gums long before the discovery of vitamin C.

It would be a shame to waste this gift growing in our fields and hedgerows. Make a healthy Vitamin C rich Rosehip syrup for the whole family.

Vitamin C Rich Rosehip Syrup Recipe

Colds . Sore throats . Source of Vitamin C

Ingredients

• 1 Kilo Rosehips
• 500g sugar
• 1.5L water

Method

Wash your Rosehips (I used a mixture of the small Dog rose and larger Japanese Rosehip.)

Chop them up roughly in a food processor to a pulp.

Place in a saucepan. Pour over the water, bring to the boil and simmer for about 20 minutes with the lid on.

Then strain twice in to a jug through a piece of muslin cloth to ensure most of the hairs from the hips have been sieved out.

Put the liquid back in to the saucepan. Add about 60g of sugar per 100ml of Rosehip liquid.

Heat slowly allowing the sugar to dissolve and simmer for 5 minutes. Skim off any scum that rises to the surface.

Decant in to hot sterilised jars. Leave to cool and store in the fridge.