October brought rainy days, cosy evenings and (unfortunately) low temperatures. If you feel under the weather and would like to get back to your usual self as quickly as possible – always turn to Vitamin C!
The most excellent source of it is definitely a rose-hip syrup.
As promised – we are publishing a recipe from the chef, so you can make your own remedy (and tasty supplement for many dishes)
- 1kg rosehips, washed and chopped
- 1kg caster sugar
- You will also need a jelly bag (or a clean cotton cloth (we use a double unscented J-cloth)and a big sieve)
Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.
If you like walking through the beautiful autumn countryside hedgerow picking, don’t forget to collect those seed pots of roses! They are great as a vitamin rich syrup to ward off winter colds, coughs and sniffles, as a beautiful shiny bright red necklace for your daughter or a chain to hang on your Christmas tree, but also for your little rascal of a son to make an itching powder prank with!
We at St. Michaels serve the rose hip syrup with rice pudding or breakfast porridge. To health!