In the Hedgerow of Wester Auchraw Croft I inherited the great Rugosa Roses know as the mother of all Rose hips! It is the gift barer of vitamin C. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids love. It's also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.
RECIPE: ROSE HIP SYRUP
1 Kilo of Rose hips washed and chopped
1 Kilo of caster sugar
You will also need a jelly bag (cotton cloth or muslin and a sieve).
Fill a pan with 2 Liters of water and bring it to the boil throw in the chopped rose hips and bring it back to the boil again then just let it stand for 30 mins to infuse.
Strain the mixture through a jelly bag or alternatively line a sieve in muslin set over a large bowl. Leave suspended allowing all the juices to run through.
Put the pulp back in the pan with another litre of water and repeat as before. Discard the pulp and combine the juices. Simmer until the volume has reduced by half then boil rapidly for five minutes. Let is cool and pour into warmed sterilised jars or bottles. Voila!