Homemade Rose Hip Liqueur Food

HOMEMADE ROSE HIP LIQUEUR

Steps:

• Cut the stems and thorns from the rosehips. Rinse the fruit and place in a large bowl. Toss with the sugar and set aside overnight in a cool place. The following day, transfer to a large storage vessel. Add the cinnamon stick, cloves and citrus zest. Add the brandy, cover and let stand for 2 months.
• Strain the liqueur through a strainer lined with cheesecloth, pressing the fruit to extract as much liquid as possible. Distribute between smaller bottles and let stand for an additional 4 weeks in a cool place.

ROSEHIP CORDIAL

Steps:

• Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
• Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
• Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

ROSE LIQUEUR

Steps:

• In a quart jar, add petals, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the petals, getting as much juice as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, coloring, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.