Rosehip Syrup

 A bright, gently tart hedgerow syrup with a wartime history. In 1941, when imported citrus was scarce, a national collection scheme encouraged children, Scouts, Guides and Women’s Institutes to gather vitamin-C-rich rosehips. This recipe uses careful repeated straining to keep the irritating inner hairs out of the finished syrup.

Ingredients

500g ripe rosehips, stalks and dried flower ends removed
600ml water, plus a further 300ml
150–200g granulated sugar, to taste
Optional: juice of half a lemon

You will also need a large saucepan, a food processor or coarse mincer, two pieces of clean muslin or a fine jelly bag, a large bowl and a sterilised bottle with a tight-fitting lid.

Method

1. Pick over the rosehips and discard any that are damaged or spoiled. Remove the stalks and dried flower ends.

2. Bring 600ml of water to the boil. Roughly chop the rosehips or pulse them briefly in a food processor, breaking them up without turning them into a purée. Add them immediately to the boiling water, return to the boil, then remove from the heat and leave to stand for about 15 minutes.

3. Pour the mixture through a double layer of clean muslin or a jelly bag into a large bowl. Allow it to drip through without pressing or squeezing the pulp.

4. Return the pulp to the saucepan and add the remaining 300ml of water. Bring to the boil, remove from the heat and leave for another 10 minutes. Strain again through clean muslin into the same bowl. For extra protection against the irritating hairs, pass the combined liquid through clean muslin once more.

5. Pour the strained liquid into a clean saucepan. If you have considerably more than 500ml, simmer gently until reduced to roughly 500ml. Add the sugar and stir over a gentle heat until completely dissolved. Add the lemon juice, if using.

6. Bring the syrup to a gentle boil and cook for around five minutes. Pour into warm, sterilised bottles and seal while hot. Leave to cool before storing.

To serve, dilute with hot or cold water, drizzle over porridge, yoghurt or ice cream, or add a little to sparkling water. It can also be used in autumn salad dressings, drinks and cocktails.

Storage

Pour into warm, sterilised bottles and seal while the syrup is still hot. Leave to cool before storing. Once opened, keep refrigerated and use within one to two weeks.

Foraging & Safety Notes

Only gather rosehips you can identify with certainty, from clean, unsprayed places and away from busy roads. Leave plenty for birds and other wildlife.

Rosehips contain seeds surrounded by tiny, irritating hairs. Strain the liquid very carefully through a double layer of clean muslin or a fine jelly bag, preferably more than once. Do not press or squeeze the pulp through the cloth.