Not just an old-school remedy – this vibrant syrup is packed with vitamin C and adds a lovely tang to desserts, pancakes or even your morning porridge.
• 500g rosehips, topped and tailed
• 1 litre water
• 400g sugar
1. Roughly chop the rosehips (or pulse briefly in a food processor).
2. Bring the water to a boil in a large pan, add the rosehips, and boil for 15 minutes.
3. Remove from heat and let stand for 15 minutes.
4. Strain through a jelly bag or muslin cloth into a clean pan.
5. Add the sugar and stir over low heat until dissolved.
6. Bring to a boil and simmer for 5 minutes.
7. Pour into sterilised bottles while hot and seal immediately.
8. Once opened, store in the fridge and use within 4 weeks.
9. Dilute with water for a refreshing drink, drizzle over desserts, or mix into yoghurt.
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