Season: Late September to October. The shapely rosehip is the fleshy fruit of the rose. The orange-red berries that appear in the autumn contain a crowd of creamy-white seeds protected by tiny irritant hairs, which is why they should never be eaten raw. Rosehips are rich in vitamins A and C and have long been used for making jams, jellies, wine, tea, and, of course, syrup. This recipe is based on one issued by the British Ministry of Defence during the Second World War when rosehips were gathered by volunteers. The syrup made from the fruit was fed to the nation’s children. Use this rosehip syrup mixed with hot water as a warming winter drink. I also love it drizzled neat over rice pudding or pancakes. Or try this recipe of Hugh Fearnley-Whittingstall’s for a refreshing summer cocktail: pour 2 tablespoons of rosehip syrup into a tall glass. Add 1/4 cup of white rum and mix well. Add a few ice cubes and pour in about 2/3 cup of tart apple juice. Garnish with a sprig of mint and serve with a straw.
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Step 1
Pick over the rosehips, removing the stems, and rinse in cold water.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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).
