And now that we have had our first frost, it’s the best time to pick those hips – both for the plant’s sake and also for ours, as the hips lend themselves to a bit of frost to bring out their natural sweetness.
Now you may have made rosehip syrup in the past and been put off by the amount of boiling and straining involved. Indeed, you probably wondered how you managed to save any of that invaluable Vitamin C with all that boiling.
Well, I have some good news. Here is my method that involves no boiling at all. Seriously, this could not be simpler.
1. Go for a nice walk in this beautiful weather and collect your rosehips. Pick firm, good-coloured hips and remember to leave plenty for the birds.
2. Wash the hips well and pat dry.
3. Place the hips in a sterilized jar. Fill to about three quarters full.
5. Seal the jar with a spotlessly clean sterilized lid.
6. Store the jar in a dark place, but shake every day to help the sugar to dissolve.
7. In a couple of weeks you will have a delicious rosehip syrup in the jar.
Be aware that your syrup may contain a small amount of alcohol due to the sugar fermenting. This syrup should have a shelf life of a couple of months if your jar and lid have been sterilized correctly. If not, mould will develop on the top of the syrup pretty quickly.
Strain before use.
This is a wonderful immune boosting syrup that I use, not only for my family, but for my poultry too. Moulting can take it’s toll on the chickens and a boost of vitamin C does them nothing but good.
The forecast for the weekend is cool but bright and sunny so why not go for a walk….?
You will find this and other recipes in my book “Food from an Irish Garden“