How to make rosehip syrup - kitchen medicine

Look at that rosehip sweet nectar goodness!

At work we have alot of rose bushes - about 800 Damask rose bushes were planted, and we harvest the beautful roses by hand to be tinctured.
Imagine how delicious they smell on warm days - when I walk down the avenues of them I breathe deeply, and watch the countless bees drifting between them all.
Rosehips form over autumn, and can still be found in winter - they deepen in colour over time, and are best to harvest after the first frost.

Health benefits of rosehips...

• Rosehips are rich in vitamin C, and therefore support the immune system, which is a must during winter - where there are all sort of seasonal nasties circulating.
  
• Rich in iron, so great for anaemia, and for women with heavy menstuation *contraindicated in sickel cell anaemia*
  
• High in antioxidants - helping to reduce inflammation, & oxidative damage to the body.
  
• Supportive of joints, connective tisue, veins and capillaries - so beneficial for arthritis & joint pain, along with circulatory problems such as varicose veins.
  
• Can help ease constipation when brewed as a tea.
  
• Topically as an oil or balm it is really enriching and nourishing for the skin.
  

Other tit-bits about rosehips...

• During world war 2 there was a government campaign promoting the foraging and making of rosehip syrup to make sure the British public got their vitamin C when citrus fruits were scarce.
  
• Rosehips were often used in love potions or love spell rituals - women would bundle the hips with petals and carry them to attract love.
  

How to make Rosehip syrup...

There are so many different ways to make syrup, mine is simple, and I don't follow any strict rules on it. It changes every time, depending on the herb/fruit; and I don't have much of a sweet tooth so I tend to hold back on the sugar, and if I find it too sweet, I add some lemon juice to cut through and balance it.
However the sugar acts as a preservative, and a thickener, so mine tends to be slightly more watery.

Ingredients:
500g (at least) rosehips
250g (preferably organic) unrefined cane sugar
1 x lemon
Water - enough to cover

• Put rosehips into a large saucepan, cover with just enough water and bring to the boil
• Turn heat down and simmer with the lid on for around 30 minutes, gently crush the hips, to allow more surface area to be extracted, but not too much as the hairs within are irritating the mouth and throat when ingested.
  
• Remove from the heat and strain the berries. Measure the volume of liquid.
• In a clean saucepan combine your strained liquid with the sugar and bring back to the boil.
• Stir the mixture continually to make sure it is dissolved.
• Turn heat down and simmer again for 10 minutes.
• Strain again to make sure no irriataing rosehip hairs are ingested
• Allow to cool, then bottle and label.

Rosehips being double strained through muslin and sieve

Squeezing the last drops of delicious liquid nectar

Look at that beautiful red colour!

Use daily thorugh winter - pour over pancakes, add to smoothies, dollop into your porridge, add to water hot or cold for a refreshing drink....or if you are over 18 - add it to prosecco or cocktails!
Store in the fridge or a cool place, and ideally use within 4-6 months.