Rosehip syrup:
"This is a rich source of Vitamin C, is much cheaper to make than to buy. Use as for the bought product i.e. a teaspoonful of syrup daily. It is best stored in small bottles.
2.5lb ripe red rose hips, wash and remove the calyces. Put through a mincer and pour on 3 pints boiling water. Turn into a pan and bring up to the boil. Draw aside and stand for 15 minutes. Strain through a jelly bag or muslin. Measure juice and, if more than 1.5 pints, boil down in a clean pan until the juice measures that amount. Add 1.25lb sugar, allow to dissolve, then boil hard for 5 minutes. Bottle when cold and sterilise as for other syrups"
Recipe from the Cordon Bleu book of Jams, Preserves and Pickles. |