Rosehip Syrup Food
TRADITIONAL ALASKAN ROSE HIP SIMPLE SYRUP
Steps:
- Gather the ingredients.
- Wash rose hips thoroughly.
- Remove stems and flower remnants before boiling rose hips and water for 20 minutes in a covered saucepan.
- Once boiled, strain the rose hips through a jelly bag and return clear juice to saucepan.
- Add sugar to strained water, stir well, and boil 5 minutes until sugar has dissolved and sauce has thickened.
- Refrigerate syrup in an airtight container until ready for use.
- Enjoy. Recipe Source: Cooking Alaskan (Alaska Northwest Books). Reprinted with permission.
Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 12 g, Fat 0 g, ServingSize 2 cups (2 servings), UnsaturatedFat 0 g
ROSEHIP CORDIAL
The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing drink
Provided by Good Food team
Categories Supper
Time 1h30m
Yield Makes about 1 litre
Number Of Ingredients 2
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.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber
ROSEHIP SYRUP RECIPE
www.goodto.com has lots of quick and easy food recipes like this rosehip syrupfrom Woman's Weekly. Find out more recipes at www.goodto.com
Provided by Jessica Dady
Categories Dessert
Yield Makes:
Number Of Ingredients 4
Steps:
- Wash the rosehips, removing any damaged fruit and carefully snip the calyx (the enlarged tube just below the sepals) off each. Put the hips in a pan and cover with water, then simmer for 20 mins until soft.
- Strain into a bowl through a fine sieve and return the pulp to the pan, adding about the same amount of water and repeat for a second and third extraction. Strain all the fluid through muslin in the sieve this time.
- Measure the 'juice' into a clean pan and add the sugar. Add the rose water and lemon juice to taste, if using, and simmer for a further 20-25 mins, until syrupy, removing the froth with a large metal spoon.
- Pour into sterilised bottles and seal when cold. Use the syrup as a drink, made up with water, or serve on pancakes, or with thick yogurt or ice cream.
Nutrition Facts : @context https, Calories 12 Kcal
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- Remove any stems, leaves, and brown flower bits (called the calyx) from the hips, if needed, and rinse them well.
- Put the rose hips in a food processor and pulse them several times to break up the rose hips in smaller pieces. This step may not be necessary if you are using dried rose hips that are already broken up.
- Add the rose hips and water into a small pot with water and and bring to a boil. Then reduce the heat to medium low and simmer for 15-20 minutes, or until the water has reduced by about half.
- Turn the heat off and let the rose hip tea cool for a bit while it continues to steep, mashing a few times with a potato masher to extract all of the rose hip juice.
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