Rosehip syrup

Rosehip infusion/decoction syrup is suitable for more than just tea. Its subtle flavor complements a variety of desserts, serves as a sauce/topping, is suitable for soaking sponge cakes/rolls, and is an addition to pancakes and casseroles.

Ingredients

Rose hips - 200 g

Sugar - 200 g

Water - 350 ml

Makes 350 ml of syrup.

120 kcal

0 h 40 min

Cooking process

Take the ingredients for rosehip sugar syrup.

Sort the rose hips, remove the sepals, and cut off the stems. Wear gloves—the branches have tricky thorns. Wash the prepared parts.

Bring some water, about 200-250 ml, to a boil. Add the rose hips and let steep for 10-15 minutes until they swell, then mash thoroughly and let the mixture steep for another 10 minutes.

Strain the already fragrant infusion through a fine sieve, twice if possible.

Place the remaining water (100-150 ml) together with sugar on the top heat.

Make the sugar syrup: bring to a boil and simmer at a moderate simmer for about 10 minutes. Do everything in parallel; it will be done faster.

Add the strained rosehip infusion to the hot sugar syrup and stir. Remove from heat immediately.

Pour the hot rosehip concentrate into a convenient glass container. Seal and let cool.

Store rosehip syrup in the refrigerator.

Enjoy your tea!

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