Rose Hip, Ginger and Lemon Syrup
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 40 minutes
- 200g/7ozs. rose hips
- 500ml/1.1pint water + 250ml/8.83flozs. water
- 200g/7ozs. sugar
- Zest and juice from 1 lemon
- 5 slices fresh ginger
Step 1 - Put the 500ml/1.1pint of water, sugar, lemon zest and juice and ginger onto the boil and simmer for 5 minutes. Wash rose hips and place in a food processor and process until you get a fine mince. Add to the boiling water and allow to return to the boil. Once it is boiling remove from heat and allow to sit for 30 minutes (you can simmer this for 15 minutes if you are not concerned about the Vitamin C level in it because Vitamin C is heat sensitive and simmering will reduce its effectiveness). Strain through a very fine metal sieve or a muslin pouch.
Step 2 - Place the additional 250ml of water on to the boil and add the strained rose hips. There is still plenty of vitamin C in these so again bring to a boil and remove from heat. Strain again and serve.