Rose Hip Syrup
A sweet-tart syrup made from rose hips and lemon, delicious over pancakes, desserts, or fresh fruit.
Ingredients
- 1 cup rose hips (cleaned and seeded)
- ¾ cup water (for blending)
- 1 juice lemon (freshly squeezed)
- 1 ½ cups sugar
- 1 package powdered pectin
- ¾ cup water (for pectin)
Instructions
- Cut stems and ends from rose hips. Slit down the side and remove seeds. Place rose hips, ¾ cup water, and lemon juice in blender. Process until smooth. Gradually add sugar while blending to dissolve completely.
- In saucepan, stir pectin into ¾ cup water. Bring to boil and boil 1 minute. Pour into blender and blend 1 minute more. Pour immediately into sterilized jar with nonmetal lid. Store refrigerated or freeze for longer storage.
- Delicious over ice cream, pancakes, pound cake, or fresh fruit.
Notes
Use pesticide-free rose hips. Rosa rugosa produces large hips easy to pulp. Very high in vitamin C and wonderfully aromatic.
• Use fresh, dried or frozen.
• Be sure to remove the irritating seeds before use. This can be done by cutting the hips in half and
scraping out the seeds with the tip of a paring knife.
• Spread hips out on a screen or tray to dry for storage or freeze.
• Dried whole and powdered rose hips can be found online and at local herb and health food stores
• Be sure to remove the irritating seeds before use. This can be done by cutting the hips in half and
scraping out the seeds with the tip of a paring knife.
• Spread hips out on a screen or tray to dry for storage or freeze.
• Dried whole and powdered rose hips can be found online and at local herb and health food stores
