Rose Hip Syrup

San Francisco weather can be a unique experience, but some things we do right. Rose hips are ripe and ready to be made into syrup. I let the roses bloom and die without harvesting or trimming the bushes. These came right outta my SF garden.

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Rosehips are nutritive, astringent, carminative, and have been used traditionally as a way to boost vitamin c levels in the body. They also have anti-inflammatory and anti-oxidant properties. Recent studies have identified this herb as useful in the treatment of osteoarthritis. Its actions are protecting and tonifying to the mucous membranes of the gastro-intestinal tract.

The rose hips won’t stay fresh on the plant forever so we gotta preserve them. The most delicious way is with sugar and/or honey. So here is the recipe.20131023_213853

I collected about 6 cups of rosehips from our garden and clipped off the remnants from the buds and any ‘green’ stem parts. I put this with enough water to cover them into the blender to separate the seeds and hairs from the juicy ripe fruit. I blended this just enough to separate but not liquify and place it into a pot on the stove.

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I boiled this mixture for 20 minutes, then strained the first batch and separated. I put the pulp back into the pan and covered it with water and brought it back to a boil again and reduced the water by half.* See below for Batch B.

I wanted to experiment with the potency and taste with using Batch A (only boiled 20 minutes) and using Batch B (boiled for longer).

At this point I had 2 cups of liquid from Batch A. To complete the syrup I added 1 1/2 cups honey to the warm rosehip mixture and stirred, letting it cool on the stovetop. The honey I used was raw and I did not want to damage the raw enzymes in the honey so I did not reheat this syrup and only stirred in the honey to combine thoroughly.

*With Batch B I decided to get more interesting. I added dried orange peel, all spice, clove, and cinnamon to the pulp and brought this mixture up to the second boil. After reaching boiling, I simmered this mixture for about 30 minutes, unt il the water was significantly reduced. Next, I strained the rose hips and returned the liquid to the pot. Again I had about 2 cups. To this liquid I added 2 cups sugar (1 cup brown, 1 cup white). Stir the mixture the dissolve all the sugar. Let cool before placing in glass jars and store in the refridgerator.

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A traditional ratio for syrups is 1 cup honey to 1 quart liquid. You can change the ratio to thicken the syrup to your taste. My syrups are a bit runnier than commercial syrups, but they do thicken in the fridge a bit.

Share with friends and family! Yummy.

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