Use rosehip syrup regularly and you’ll have beautiful skin and healthy joints. Rosehips contain a high concentration of vitamin C, and vitamins A, B1, B2, and are valued for their anti-inflammatory properties; they help to relieve muscle and joint stiffness and arthritic pain. In addition, they have antihemorrhagic, antiscorbutic, and diuretic qualities, they help regenerate the skin and maintain healthy collagen.
- 1lb 2oz (500g) fresh rosehips,
- 2 cups sugar.
Makes about 2 cups
- Collect the rosehips when they are at their best; usually they are collected after the first few autumn frosts.
- Halve the fruit and scoop out the seeds and hairs with a small spoon. Rosehip fruit is full of these small hairs, which may irritate sensitive skin, so it’s recommendable to wear gloves while doing this.
- Rinse the cleaned halves under running water to remove the remaining little hairs from the fruit.
- Put the fruit in a saucepan, pour over two cups of water, and simmer, uncovered, over low heat for 20–30 minutes until the fruit is soft and the water has reduced a little.
- Strain the mixture and transfer the liquid into a clean saucepan. Discard the fruit. Mix the sugar into the strained liquid. Allow it to dissolve over low heat, stirring nonstop.
- When all the sugar dissolves, increase the heat and boil for 2–3 minutes. Pour the syrup into a sterilized bottle. Seal and label with the name and date.
- Put in the fridge and use within 6 weeks.