About this recipe:This recipe for rose hip syrup has passed down through generations in our family and I believe was created by the cook in our old family estate many generations ago. The best time to pick rose hips is after the first frost, which will help to sweeten them slightly. They should still have a lovely deep red colour.
Makes: 1 1.5L bottle rose hip syrup
900g rose hips
2L boiling water
600g caster sugar
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Method Prep:15min › Cook:25min › Ready in:40min
Grate or blend the rose hips in a food processor and place immediately in a saucepan of 2L boiling water. Boil for 5 minutes and then reduce the heat to simmer gently for 20 minutes. Remove from the heat and transfer to a jelly bag or muslin cloth. Suspend over a clean pan and allow to drip overnight.
The next day, squeeze any excess liquid out of the bag then discard the bag contents. Add the sugar and bring to the boil for a few minutes until the sugar has dissolved. If the mixture is too thick, add a little more water.
Transfer the syrup to sterilised glass bottles, cover and store in a cool dark place until needed. Once opened, store in the fridge.
Some consider it bad luck to pick all of the rose hips off from one bush and that it is good luck to leave a few for the birds to feast on.