HOUNDS ROSE SYRUP
freshly picked rosehips [hounds rose]
sugar of your choice [I used brown sugar]
This is a cold-extraction recipe. Some vitamin C is lost through the cooking process. So this recipe aims to retain as much vitamin as possible.
_ wash rosehips in cold water and spread out on a tea towel to dry
_ cut of top and tail of each rosehip
[in addition you can score around the middle of each rosehip for more juices to release easily]
_ prepare a large clean jar that can be closed tightly with a lid
_ add a layer of sugar and follow it with a layer of rosehips
_ keep on layering sugar and rosehips until your glass is full [or your rosehips are finished]
[tap the jar onto the counter every few layers to help settle the content]
_ finish with a layer of sugar
_ seal jar and store in a room-temperature space
_ leave sealed until sugar has fully liquified [the sugar will draw out the juices from the rose hips - this might take anywhere from 6 weeks to 3 months]
[shake once in a while to dislodge bigger sugar clusters]
[feel free to leave syrup to infuse beyond the stage where all sugar is liquified]
_ strain syrup through a fine-meshed cloth and bottle into sterile bottles
[if some of your rosehips burst open and the little hairs got into the syrup make sure to strain it through a coffee filter or muslin cloth]
HAGEBUTTENSIRUP
frisch gepflückte Hagebutten
Zucker nach Wahl [ich habe braunen Zucker verwendet]
