Rosehip syrup

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  • 1 kg   rosehips  
  • 3   litres water  
  • 450 g   golden caster sugar  


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Fill a large saucepan with 2 litres of the water. While the water is heating up to boiling point, make sure the rosehips are of good quality with the stalks removed. Wash and then mince them as soon as you can after picking. Once the water is boiling, throw in the rosehips. Bring back to the boil then take off the heat and leave for 15 minutes. Let the juice drip through a jelly bag into a large food-grade container. Don’t throw away the pulp – put it in the pan once again with the other litre of (boiling) water and repeat the process
Put the juice into a clean pan and reduce until you have one litre left in the pan – gauge this by pouring a litre of cold water into the pan before you start the process and mark in your mind where in the pan that point is. Add the sugar, stirring until it has dissolved. You can bottle whilst the liquid is still hot (so long as the bottles themselves are also heated), otherwise store in plastic freezer bags – in which case you’ll need to allow it to cool
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