Full of vitamins and a great antioxidant, rosehip syrup is good for you whilst also making a delicious topping for your breakfast - load it onto porridge, drizzle onto pancakes or spoon over yoghurt and granola.
Full of vitamins and a great antioxidant, rosehip syrup is good for you whilst also making a delicious topping for your breakfast - load it onto porridge, drizzle onto pancakes or spoon over yoghurt and granola.
Ingredients:
500g of rosehips
325g of sugar
Method:
Chop the top off your rosehips and put into a blender. Next, bring them to a boil with 750ml of water and simmer for 15 minutes.
Pour carefully through a sieve lined with muslin cloth - do this twice around. For every 500ml of rosehip juice you have, add 350g of sugar. Heat together in the pan until the sugar disolves and boil for a few minutes.
Add your rosehip syrup into sterile bottles and seal. Keep stored in a dark cupboard and use within a week or two once opened.
Discover our new Rosehip & Elderberry collection, perfect for tea outside as the sun mellows and autumn nears.
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