This recipe for a simple but classic syrup from Geoffrey Smeddle is delicious on blue or hard cheeses, as well as being a good friend for waffles and ice cream. This rosehip syrup recipe isn't difficult to tackle if you've never made syrup at home before. Be sure your jars are well-sterilised so that the syrup will keep well, particularly if you plan on giving some jars to friends, family and neighbours
Method
1.
Trim the tops and bottoms from the rosehips then cut the hips in half
2.
Scoop out the seeds and discard. If the rosehips are small and fiddly, you can leave them whole as they will be sieved out of the cooking liquid later
3.
Pulse the rosehips briefly in a food processor then transfer them to a saucepan and cover with half of the water
4.
Bring to the boil and simmer for 15 minutes, then strain the liquid and pulp through a muslin cloth into a clean bowl for an hour, reserving the liquid until needed
5.
Return the pulp to the pan and cover with the remaining water. Simmer again for 15 minutes before straining once more
6.
Combine the two batches of liquid and place them back on the stove. Boil to reduce the liquid by half, or more if you want a very glutinous syrup
7.
Now add all the sugar, and allow it to dissolve. Boil for five more minutes
8.
Allow the liquid to cool a little – it will be scalding hot because of the sugar content. Meanwhile, sterilise some jars
Sterilising jars
To sterilise jars, simply place your jars in a cold oven and turn it up to 160°C/Gas mark 2.5. When the oven reaches this temperature turn it off. Meanwhile place the lids in a pan of boiling water
10.
Fill the jars with the rosehip syrup and store in a cool place until needed
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