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Rosehip syrup
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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 easy syrup recipe was developed by the chef for the Sunday Herald. Be sure your jars are well-sterilised so that the syrup will keep well, particularly if you plan on giving some jars to friends and family.
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Ingredients
Metric
Imperial
- 1000g of rosehips
- 2l water
- 1000g of sugar
SAVE RECIPE
Equipment
- Food processor or blender
- Sterilised jars
- Muslin cloth
Method
1
Trim the tops and bottoms from the rosehips then cut the hips in half
- 1000g of rosehips
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
- 1000ml of 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
- 1000ml of water
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
- 1000g of sugar
8
Allow the liquid to cool a little – it will be scalding hot because of the sugar content. Meanwhile, sterilise some jars
9
Fill the jars with the rosehip syrup and store in a cool place until needed
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