Rose hip syrup
Great for colds and heart health.
Gather rose hips with gloves as the tiny hairs in the flesh can cause contact dermatitis. It’s best to do this when the flesh is soft and mushy, after the first cold snap of the season.
3 cups made 1 litre of syrup for me so gather as much as you need for you.
Remove stalks but leave everything else and soak in water for ten minutes. Then drain, put in food processor and mix until only in small bits or mushy.
Put the hips in a pot, along with an equal amount of water. Simmer don’t boil (destroys vitamin c) for forty minutes.
Strain twice in a linen tea towel and discard hips (they make great compost).
Put liquid back in rinsed pan and add half as much sugar as liquid. Stir until dissolved and then bottle (canning is what you Americans call it I think).
Opened it will last six weeks in the fridge. Dose is 1 tbspn 3 x a day.
You can add elderberries, haws, blackberries, ginger, cinnamon..,basically anything you like to make the flavour a bit less sickly sweet (it tastes like liquid crapapple jelly).