Rosehip cordial

Rosehip cordial

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Cooking time

Prep: 30 mins Cook: 1 hr Plus infusing

Skill level

Easy

Servings

Makes about 1 litre

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (30ml/1fl oz)

kcalories
57
protein
0g
carbs
15g
fat
0g
saturates
0g
fibre
1g
sugar
10g
salt
0g

Ingredients

  • 1kg wild rosehips, washed and roughly chopped
  • 350g caster sugar

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Method

  1. 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.
  2. 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.
  3. 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

Recipe from Good Food magazine, October 2011

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Comments

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chutneychucker's picture

I really wanted to make this as we missed the elderflower cordial opportunity earlier this year! So far we are at second straining of pulp. We had no muslin so used a clean teatowl inside a seive - my youngest is very eager to try the results. We had a lovely time yesterday afternoon picking the hips, it reminded me of eating rosehips as a child myself. Will rate as soon as we have finished, but thanks for this recipe, even without the tasting of the finished product it has been very satisfying.

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