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Rose Hip Syrup

Ingredients
  • 8 ounces rose hips
  • 3/4 pint water
  • 8 ounces of sugar
Instructions

The best rose hips for cooking are the plump ones from varieties of Rosa Rubiginosa. Cut each hip in half with a sharp knife. Put the water in a pan with the sugar. Boil gently until the sugar has melted, then put in rose hips. Half cover the pan and cook gently for 1 hour, adding more boiling water from time to time as needed. Pour through a seive, pressing the pulp with the back of a spoon, then leave to cool. You should have 200 - 300 mls of syrup. Its nice poured over vanilla ice cream.

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