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250g Rosehips Crush the rosehips slightly, and put in a pan with water adding cloves and cinnamon if you want to. Simmer for 20 mins. Strain then add the sugar, stiring until dissolved. Bring to the boil and then simmer for a further 10 mins. Cool and filter into sterilised bottles. ~ Uses – Cordial – 1 part syrup to 5 parts water or as maple syrup on pancakes and rice pudding. Keeps for one week in the fridge (use small bottles) or up to a year sealed.
Item first published on: 11/02/2011 05:08 PM
ROSEHIP SYRUP
5 cloves (optional)
1 cinnamon stick (optional)
500ml water
125g caster sugar
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