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
Difficulty and servings
Makes about 1 litre
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Plus infusing
Low-fat
- 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
Per serving (30ml/1fl oz)
57 kcalories, protein 0.0g, carbohydrate 15.0g, fat 0.0 g, saturated fat 0.0g, fibre 1.0g, sugar 10.0g, salt 0.0 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1660640/
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Ingredients
- 1kg wild rosehips , washed and roughly chopped
- 350g caster sugar
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Difficulty and servings
Makes about 1 litre
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Plus infusing
Low-fat
Ingredients
- 1kg wild rosehips , washed and roughly chopped
- 350g caster sugar
Per serving (30ml/1fl oz)
57 kcalories, protein 0.0g, carbohydrate 15.0g, fat 0.0 g, saturated fat 0.0g, fibre 1.0g, sugar 10.0g, salt 0.0 g
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13 October 2011
Jenny Doyle commented on this recipe
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