Rose hip syrup http://www.eatweeds.co.uk/rosehip-syrup-recipe
Rosehips contain twenty times more vitamin C than you find in oranges. As a result and due to the lack of citrus fruits, the British government during World War Two encouraged citizens to make rosehip syrup. This is a variation on the original rosehip syrup recipe.
- 1kg rosehips
- 3 litres of water
- 500g dark brown soft sugar
- Bring to the boil 2 litres of water.
- Chop rosehips in food processor until mashed up, then add to boiling water.
- Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
- Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
- Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3.
- Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.
500g elderberries (remove from the stalk with a fork)
250g sugar (you can substitute with honey if you’d prefer)
20ml cider/red wine vinegar or lemon juice
Add the elderberries and water to a saucepan and bring to the boil.
Simmer the berries for 15 min.
Sieve the mixture and then pour through muslin cloth.
Add the strained juice to a clean saucepan, add the sugar and bring to the boil, simmer for 15 min or until thickened.
Add the vinegar or lemon juice.
Bottle in a warm sterilised bottle and keep in the fridge.
Take ½ - 1 tsp per day for cold and flu prevention.