My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.
After a bit of poking around online, I decided to make a simple rosehip syrup. I used a ratio of 4 parts fruit, 2 parts water, 1 part sugar. I cleaned the rosehips and boiled them for about 20 minutes. The mixture was strained and after adding the sugar, I returned the liquid to a simmer and reduced it to a syrup consistency. The syrup has a beautiful golden colour; it is fragrant and has a slightly perfumey, citrus flavour. It is quite subtle and must be used in large quanities to impart flavour to sparkling water (or vodka and soda).
I’m not sure I’d make it again.
Were these harvested after a hard frost?
They were!
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