On our walk this morning we spotted wild rose bushes loaded with rose hips and filled our pockets.
Making a syrup from these aromatic, vitamin-rich fruits is easy, and there are a number of ways to enjoy its distinct flavor: add a tablespoon to soda water and gin for a refreshing drink–the rose hip cocktail; drizzle some over yogurt, granola, or pancakes; let it soak into a blackberry cake. You can use this syrup to flavor homemade ice cream or even to glaze a roasted chicken.
This is a thin syrup. For a heavier one, add up to an extra 3/4 cup of sugar.
Yields about 2 1/2 cups
Rose Hip Syrup
• 1 cup rose hips, cleaned
• 1 cup sugar
• 2 cups water
Put the rose hips in a blender and blend for about 10 seconds, until roughly ground.
Bring the water to a boil, add the rose hips, return to a boil, remove from heat, cover, and let stand for 10 minutes.
Put the mixture through a a few layers of cheese cloth (or jelly bag) and let stand until all the liquid has come through.
Set the liquid aside and discard the rose hips.
In a small saucepan, on medium heat, dissolve the sugar in the rose hip liquid.
Strain the mixture once more through cheese cloth and leave to cool.
Keep in a jar, bottle, or any sealable container in the fridge.