Rose hip syrup with honey

Rosehips contain 20x more Vitamin C than you find in oranges, and you can find them growing on rose bushes everywhere. Some are larger and others smaller, but they're essentially the same. If you pick them after first frost they're a bit sweeter, but they're ready once they go all red.



Ingredients

Honey
Rosehips
Water





Method

• Mince your rosehips finely with a large sturdy knife (or blender with a bit of water)
• Place in a pan and cover with 1/3 again more water
• Bring to a low boil for 5 minutes and then take off the heat (to preserve the vitamin c) 
• Let cool for a little bit (maybe about ten minutes so you don't burn yourself) 
• Strain using a jelly bag or a colander lined with muslin or cheesecloth
• Rinse out your pot and put the rosehip water back into it
• Add 2.5 cups of honey for every litre of rosehip water  (a litre is about 4.5 cups)
• Return it to a low boil and stir until the honey dissolves. Take it off the heat again.
• Store in sterilized jars in a cool, dark place. Use it before it goes bad.

I put extra in my chest freezer. It will last in there for a few years. Use it diluted in warm or cool water, or drizzle over your ice cream.