Rose Hips are packed full of vitamin C and other amazing vital-mins. Forget Baobab berries or what ever the latest trendy fruit is rose hips have been used for centuries to help ward off colds and flu during the winter. Around this time of year I try to make a batch and frequently give a spoonful of it to each of the children (& myself) through autumn and winter. I have found the years where I take the time to make it we have far fewer coughs, colds and illness over the winter. Further more its delicious and can be added to cakes, drizzled over ice cream or just taken as is – hooray!
Makes approx. 2.5 litres
- 3 litters of water
- 1kg rose hips
- 450g granulated white sugar
Pour the juice you have collected into a clean pan (I find a preserving pan with measures up the side very useful for this next stage. If your preserving pan doesn’t have measures pour 1 litre of water into your pan before you begin and take note of the water mark) reduce the liquid until you have 1 litre left in the pan. Now add the sugar and stir until it has dissolved. Using a funnel pour your syrup into your jars or bottles and seal. If you are storing in the freezer you may want to use Tupperware, freezer bags (in which case wait for your mixture to cool) or ice cube trays.