A chance to put wild rosehips to work

Press, 23 April 1980, Page 15

A chance to put wild rosehips to work

ALISON HOLST

KITCHEN

Toddlers • and young schooi-age children seem to like rosehip flavoured drinks just as much as babies do. If you live in an area where rosehips grow wild, you can make this syrup (or a cordial) yourself. Rosehips are very rich in vitamin C, so drinks made from them are good additions to a winter diet. Ingredients: ROSEHIP SYRUP 2kg rosehips 12 cups (3 litres) cold water 1 teaspoon citric acid 2 cups sugar ROSEHIP CORDIAL 2kg rosehips 6 cups (1J litres) cold water 2 teaspoons citric acid 3 cups sugar Follow the same

method, whether you are making the syrup (for babies) or the cordial (for diluting and drinking by the glass). Pick the dead flower remains from the tips of the rosehips if necessary. : Mince the rosehips finely. Use a mincer or food processor or a blender. If using a blender, whirl the rosehips with some of the measured water. Put the minced fruit and water in a plastic or stainless steel container, cover, and leave in a cool place for 24 hours. Stir once or twice during this time. Pour mixture though a sieve or colander to get rid of large pieces, then pour it through fine cloth to get rid of all the hairs. Add citric acid to the juice and boil it briskly,

uncovered, for about 15 minutes, or until it is reduced to two thirds of its original volume. Skim surface, add sugar, and boil five minutes longer Bottle while very hot, .using bottles which have been thoroughly cleaned, then heated in a low oven

foir at least 15 minutes. Seal immediately, using cleaned plastic screwtops which have been left to stand in boiling water, or using boiled corks. When cold, dip corked bottles in melted wax. Once bottles have been opened, keep them in the refrigerator.