Rosa-de-cão,fruit from the hip, the hippest hip around
|This is an original advertisement from Woman's Own dating back to 1953.|
Rosehip Syrup is packed with hedgerow goodness.
This is a variation on the original rosehip syrup recipe.
1kg rosehips, washed and chopped 1kg caster sugar You will also need a jelly bag (or a clean cotton cloth and a big sieve)
Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.
Put 20 to 30 whole or slightly crushed fruits in a vial of cider vinegar, close and leave in the sun for a month, then strain and store.Use to season salads, also very effective in gargling (a tablespoon in half a cup of warm water) to relieve sore throats.