Picked from: Prelude Lake
Recipe from: Wild Roots Herbal Learning Centre
Thoughts: make any meal romantic with this blush-hued syrup
Ingredients:
4 cups rose hips
2 cups water
1 cup sugar
Rose hips are best picked mid to late August when their colour is rich and full.
Wash rose hips thoroughly. Remove stems and flower remnants.
Boil hips and water for 20 minutes in a covered saucepan. Strain through a jelly bag.
Return clear juice to kettle. Add sugar. Stir well and boil five minutes.
Refrigerate until used. This syrup is my absolute favourite and makes for wonderful gifts.
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