Rosehip simple syrup, that delicious fruit syrup full of vitamins that you used to get as lemonade. A special sweet taste that we couldn't get enough of.
This month for the food blog swap October I was chosen to make a recipe from the blog: gewoon lekker gewoon (a Dutch blog). The blog belongs to Gerry who likes to eat but doesn't make haute-cuisine but normal food. When I read I had to make a recipe from her blog I had to take a peek and then I found a recipe for rosehip syrup. I looked outside at my rosebushes. This couldn't be a coincidence, all full of rosebuds.
A Childhoods favorite
And thereby it's a fact I love old-fashioned rosehip simple syrup. My grandmother used to have it when I came over. With lots of vitamins. That brings back good memories.
Preserve your own
So I got in action. Harvest the rosebuds, cook, sieve, it got a bit messy, and add water and sugar. And then pour it into bottles. Cool it down and taste. It took a lot of time to get it cold enough, but my syrup got to be very cold otherwise I don't like it.
But after one hour I could taste and... it tasted just as with my granny. Wow. Thanks, Gerry for the idea and the recipe (that I adapted to my own taste).
- Sterilizing bottles is easy. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius) and place the bottles on a baking tray lined with parchment paper. Leave in the oven for 15 minutes, then let them cool (with the lid on lightly, so they keep clean on the inside).
- Submerge the lids and rubbers in boiling water for 2 minutes and allow to cool to sterilize them.
- First, sieve the rosehips through a coarse sieve to remove most of the seeds. Then you use the fine sieve.
- Use rosehips that you know are unsprayed. So preferably from your own garden (provided you do not use pesticides). Rosehips along busy roads and in public gardens are not recommended.
- The rosehip syrup will keep for 4 months unopened. Once you have opened the bottle, it can be kept for 1 week in the refrigerator.
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📖 Recipe
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Have clean, sterilized bottles ready to hold the syrup.
Make rosehip syrup
- Pick the rose hips, wash them, and remove as many leaves, as possible.
- Put them under water in a pan overnight. Make sure the water is 3 cm above the rose hips.
- In the morning, bring the water to a boil and boil for 10 minutes.
- Puree the rose hips with the hand blender and sieve the pulp through a coarse sieve first.
- Then put cheesecloth in a clean sieve and strain the juice through the cheesecloth again.
- Measure the amount of juice and add 500 grams of sugar for each liter. You will need about 1500 grams.
- Bring the rosehip juice back to a boil and let the sugar dissolve.
- Then boil for 10 minutes and pour into clean bottles. Place the cap loosely on the bottle and allow it to cool to room temperature. Then close the bottle.
Notes
- Sterilizing bottles is easy. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius) and place the bottles on a baking tray lined with parchment paper. Leave in the oven for 15 minutes, then let them cool (with the lid on lightly, so they keep clean on the inside).
- Submerge the lids and rubbers in boiling water for 2 minutes and allow to cool to sterilize them.
- First, sieve the rosehips through a coarse sieve to remove most of the seeds. Then you use the fine sieve.
- Use rosehips that you know are unsprayed. So preferably from your own garden (provided you do not use pesticides). Rosehips along busy roads and in public gardens are not recommended.
- The rosehip syrup will keep for 4 months unopened. Once you have opened the bottle, it can be kept for 1 week in the refrigerator.
yummychunklet says
Sounds like a refreshing drink!