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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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It's based on a recipe from overthegardengate. co. uk. This is gorgeous mixed with water for a drink, or as a sauce over ice-cream. You can bottle/can it, or turn it into ice-cubes and store in the freezer. Time shown doesn't include 'dripping' time. Ingredients:
2 lbs rose hips (just under 1kg) |
1 lb sugar (454g) |
Directions:
1. Crush the rosehips (I use a blender) and put into 3 UK pints (or 7.25 cups) of boiling water.
2. Bring back to boil and then remove from the heat and let it stand for 10 minutes
3. Strain through a jelly bag and when the dripping stops, return the 'mash' with another 11/2 UK pints (or 3.6 cups) of boiling water.
4. Re-boil and allow to stand as before, strain. Pour both extracts into a clean pan and boil until the liquid measures 11/2 pints (3.6 cups).
5. Add 1lb sugar.
6. Stir over gentle heat until sugar dissolves, and then boil for 5 minutes.
7. Pour into hot bottles, seal.
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