Name: Rosehip cordial
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes about 1 litre
Cuisine: British
Ingredients: 1kg wild rosehips washed and roughly chopped; 350g caster sugar

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Rosehip cordial

Rosehip cordial

Good Food team

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Makes about 1 litre

Easy

Prep: 30 mins

Cook: 1 hr

Plus infusing

A star rating of 5 out of 5.2 ratingsRate

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The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing drink

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg wild rosehips

washed and roughly chopped
350g caster sugar

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Nutrition: per serving (30ml/1fl oz)

kcal57
fat0g
saturates0g
carbs15g
sugars10g
fibre1g
protein0g
salt0g

low

Method

step 1

Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
step 2

Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
step 3

Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

Recipe from Good Food magazine, October 2011

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A star rating of 5 out of 5.2 ratings

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