Recipe for Rose Hip Syrup
2lbs(1Kg) Rose Hips
6pints (3 litres ) Water
1lb (500g ) Sugar
Wash hips and remove stalks and calyces, mince in a blender. Add to 4 pints of boiling water. Bring back to the boil and remove from heat.
Leave for 15 mins then strain through a jelly bag extracting as much juice as possible.
Return the pulp to the pan with a further 2pints of boiling water. Bring back to the boil, remove and leave for 10 mins. Strain.
Mix the two strainings and boil until reduced to 2 pints.
Add the sugar, stirring until disolved, bring back to the boil and keep boiling for 5 mins. Pour into small clean warm bottles (sterilized in oven at 180C for 10 mins). Seal .
Keep in fridge . Keeps for 6-8 weeks.
Lois White ( BSc Hons) a registered nutritionist says ‘Rose hips have been found to be extremely high in phenolics and ascorbic acid ( vit C ) which work as anti-oxidants in our bodies. They are able to scavenge free radicals which cause many diseases including some cancers.’