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Rosehip syrup

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Rosehip syrup
  • Makes: about 1 litre, (1¾ pints)

  • Prep time:

  • Cooking time:

 

Woman's Weekly recipe Rosehip, the fruit of wild roses, makes a deliciously more-ish syrup - enjoy with pancakes or thick yogurt.

Ingredients

  • 700g (1lb 7oz) fresh rosehips
  • 600g (1¼lb) granulated sugar
  • 1-2tsp rose water, optional
  • 2-3tsp lemon juice, optional

Nutritional information

Each portion contains:

  • Calories12
    1%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Rosehips are the fruits of the wild rose and should be a deep red colour, with the flower stamens drying at the top. Look in hedgerows and thickets from now until the end of October, but watch for the sharp thorns! Use them to make rosehip syrup, jams, or infuse to make a rosehip tea. Per teaspoon12 calories; 0g fat. Will keep for 6 months in a cool place.

Method

  1. Wash the rosehips, removing any damaged fruit and carefully snip the calyx (the enlarged tube just below the sepals) off each. Put the hips in a pan and cover with water, then simmer for 20 mins until soft.
  2. Strain into a bowl through a fine sieve and return the pulp to the pan, adding about the same amount of water and repeat for a second and third extraction. Strain all the fluid through muslin in the sieve this time.
  3. Measure the 'juice' into a clean pan and add the sugar. Add the rose water and lemon juice to taste, if using, and simmer for a further 20-25 mins, until syrupy, removing the froth with a large metal spoon.
  4. Pour into sterilised bottles and seal when cold. Use the syrup as a drink, made up with water, or serve on pancakes, or with thick yogurt or ice cream.

Cook's tip: Rosehips are the fruits of the wild rose and should be a deep red colour, with the flower stamens drying at the top. Look in hedgerows and thickets from now until the end of October, but watch for the sharp thorns! Use them to make rosehip syrup, jams, or infuse to make a rosehip tea. Per teaspoon: 12 calories; 0g fat. Will keep for 6 months in a cool place. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Average rating

  • 3
(25 ratings)

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Your comments

margaret

I have just made some rosehip syrup, but find the flavour weak, and far too sweet. Could I halve the sugar? And how much vitamin c remains after all that cooking?

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