A LITTLE BIT OF SWEET WINTER GOODNESS
Rosehips, glorious colour at a time when all is beginning to fade and die. Rosehip syrup, glorious sweet nectar with oodles of vitamin C for the cold days, long nights, snotty noses and rasping throats.
Dollop it on your breakfast porridge or baked rice pudding, drizzle it over ice-cream, stir it into yoghurt. Add a spoonful to a cup of hot lemon juice or into your favourite smoothie.
Forget about the sugar content, we all need a bit of something naughty every now and then. That's what winters are made for.
What you need:
1.25 litres water
325g sugar for each 500ml of juice
Doubled up muslin for straining (or two stockings, or anything you have lying around that you can make into a straining bag - I use an old net curtain, folded over twice with a piece of twine sewn round the edge that pulls it into a drawstring bag. Perfect as it can be rinsed out and re-used).
|Easy to make straining bag|
What you do:
1. Sterilise your containers.
2. Roughly chop the rosehips - use an electric chopper if you can - put in a saucepan
3. Add the water to the rosehips, bring to the boil and then simmer for 15 minutes
4. Pour the mixture into your straining bag suspended over a bowl and leave for at least 30 minutes
5. Squash down the pulp to get out every last drop of the rosehip goodness
6. Measure your juice, put in a saucepan with 325g of sugar for every 500ml of juice extracted
7. Stir well and bring slowly to the boil, gradually allowing the sugar to dissolve
8. Boil well for 3 - 4 minutes, skimming off any scum
9. Pour straight into your prepared jars, store and enjoy
* Recipe comes via River Cottage