Rosehip Syrup.

I mentioned in a previous post that when i went sloe picking i also found some rosehips (Kate told me they were ok to eat, as i would have had no idea!).

I have never thought of making anything with rosehips and no idea what to do with them. Rosehip syrup was entioned to me, so i did a bit of research and found a good recipe here.

I liked the idea of making a syrup as i have never made one before and the idea of having it with champagne is very tempting. I think it would also be good in porridge, on yogurt or on top of pancakes too, yum! I thought it would have a floral taste but it turns out it quite fruity and tangy.

The recipe involved cutting up the rosehips and then boiling them in water and leaving the rosehip flavours to infuse for about half an hour. The water is then strained through a jelly bag (or in my case through a tea towel in a colander).

 Check out my new bright blue pan, it's fab isn't it.

The strained liquid is them put back on the heat to boil, the sugar is added and the liquid is boiled till it goes all thick and syrupy.

I added a little lemon juice at this stage to enhance the flavour. I am really pleased with the results, even if i only got a bottle and half in the end. I think i might have porridge for breakfast tomorrow!