Rosehip Syrup

by Edward Daniel 4 October 2020

written by Edward Daniel 4 October 2020

Caption of Rosehip Syrup. Image by Edward Daniel (c).

Rosehip syrup is just this wonderful winter tonic. It is a perfect for colds as an alternative to a good lemon and ginger drink. Just add the rosehip syrup to some hot water and drink away. Alternatively, add to breakfasts or desserts adding a further dimension to the taste buds. It keeps well in the fridge in sterilised jars.

Prep Time: 30 mins Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

800g rosehips
4 litres of filtered water
400g raw unrefined cane sugar

Instructions

Place the rosehips in 2 litres of filtered water in a large saucepan. Bring to the boil and simmer over a low heat for about an 1 hour.
Using a masher roughly mash the rosehips. Add another 2 litres of filtered water and continue simmering for a further 1 hour 30 minutes. Allow to cool.
Using a muslin bag place the rosehip and syrup through into a large saucepan. Squeeze out as much of the liquid as you can. Reserve the liquid and dispose of the pulp.
Add the sugar to the liquid. Bring to the boil and place into sterilised jars. Keep in the fridge.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

Rosehip Syrup

Rosehip Syrup

Ingredients

Instructions

Notes

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