Rosehip Syrup

Ingredients

• 2 kg ripe rosehips
• 1 Organic lemon
• 1 kg raw cane sugar

Instructions

1. 1.

   Wash the rosehips, remove stems and flowers, and halve the fruits. Scoop out the seeds with a small spoon (wear gloves as they are sticky). Cook the rosehips in 1.5 l water for about 30 minutes. Remove from heat, cover, and let stand overnight. The next day strain the juice through a fine cloth and squeeze.

2. 2.

   Wash the lemon hot, dry it, grate the zest and squeeze out the juice. Combine the rosehip juice with lemon juice, zest, and sugar; simmer over low heat for about 5 minutes, stirring constantly and skimming off any foam. Pour the syrup into bottles that have been rinsed in hot water.