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Rose-hip Syrup
Rose-hip Syrup is a traditional British recipe for a classic syrup of rose hips and sugar as made during the Second World War and which can make a cordial or can form the base for a range of other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Rose-hip Syrup.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+draining)
Makes:
2 bottles
Rating: 
Tags : Wild FoodBritish Recipes
During the Second World War the Ministry of Food encouraged everyone to make rose hip syrup during the autumn months. Both as an important source of vitamin C and as a supplement to the rationed staples of the time. I've finally tracked down the original recipe for this (Hedgerow Harvest, Ministry of Food, 1943) and I will give my redaction below, followed by the full original version. This cordial makes an excellent fruit squash or can be used as a syrup base for desserts, ice creams and sorbets.
Ingredients:
1kg ripe rose hips
2l boiling water
750ml boiling water
900g sugar
Method:
Pass the rose hips through a coarse mincer or chop roughly in a food processor then place in a saucepan. Cover with 2l of boiling water then return to the boil, take off he heat and set aside for 15 minutes to infuse.
Turn the mixture into a jelly bag or a colander lined with muslin and allow to drip through naturally (do not force through as this could force some of the irritant hairs in the hips into the drained liquid). When most of the liquid has drained through return the pulp to the saucepan, pour over 750ml boiling water then return the mixture to a boil, stir well then take off the heat and set aside to infuse for 10 minutes.
Pour the resultant mixture into a jelly bag or colander lined with muslin and again allow the liquid to drain through naturally. Discard the pulp then combine the two sets of liquid then pour into a clean jelly bag or colander lined with fresh muslin. Again allow to drain through naturally (do not press through). This will ensure that any irritant hairs have been eliminated.
Pour the resultant, strained, liquid into a clean saucepan and bring to a boil. Reduce to a simmer and allow the volume of liquid to reduce to 750ml. Stir in the sugar and heat gently to dissolve. Now bring the mixture to a boil and boil for 5 minutes. Take off the heat then pour into sterilized glass bottles that have been warmed in an oven pre-heated to 90°C for 20 minutes. Stopper tightly then store in a cool, dark cupboard.
After opening store in the refrigerator (it will keep for several weeks).
The original recipe follows:
This recipe is based on starting with 2 pounds of fresh rose hips.
Have ready 3 pints boiling water, mince the hips in a coarse mincer, drop immediately into the boiling water or if possible mince the hips directly into the boiling water and again bring to the boil. Stop heating and put aside for 15 minutes. Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through. Return the residue to the saucepan, add 1½ pints of boiling water, stir and allow to stand for 10 minutes. Pour back into the jelly bag and allow to drip. To make sure all the sharp hairs are removed, put back the first half cupful of liquid and allow to drip through again. Put the mixed juice into a clean saucepan and boil down until the juice measures about 1½ pints, then add 1¾ lb of sugar and boil for a further 5 minutes. Pour into hot, sterile bottles and seal at once. If corks are used these should have been boiled for ¼ hour just previously and after insertion coated with melted paraffin wax. It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened. Store in a dark cupboard.
Hedgerow Harvest, Ministry of Food, 1943
