The Rose Hipster

by

Pre-batch Rosehip syrup recipe

Makes: approx. 1&1/2 -2 litres

Prep & Steeping: 20 mins

Cook: 35 minutes

Straining: 60 minutes

Equipment: Blender, Pan, Sieve, muslin, bottle/s

What You’ll Need:

  • 1 kg Rosehips (rosa canina or rosa rugosa)
  • 3 litre boiling water
  • 30ml lemon juice
  • 300gm raw granulated sugar (100gm to every 500ml liquid)

What To Do:

  • Prep the rosehips, washing and removing the stems and blend in a food processor.
  • Add to a large pan the 2 litres of the boiling water and with the blended rosehips- boil for 10 minutes. Remove from the heat and steep for a further 20 minutes
  • Strain through a large piece of muslin by tying up the corners and hanging while catching the sieved liquid into a bowl underneath. Gently squeeze the bag to drain out as much liquid as you can.
  • Keep the liquid aside and add the remaining pulp to a pan with the remaining 1 litre boiling water, simmering for 10 minutes and repeating the straining process.
  • Sieve the collected liquid again, this time using a piece of doubled up muslin over a fine mesh sieve, to get a clearer liquid.
  • Measure the extracted liquid into a saucepan, with the measure of lemon juice and add 100g of sugar to every 500ml of liquid.
  • Gently warm on a low heat, stirring until the sugar has completely dissolved- about 5 minutes.
  • Pour the syrup into sterilised bottle/s, seal, label and store in the fridge when cooled. Keeps in the fridge for up to 4 months.

The cocktail serve

Makes: 1

Serve: Short glass 180ml

Prep: 5 minutes

What You’ll Need:

  • 50ml Gordon’s London  Dry Gin [2 units]
  • 50ml Rosehip syrup
  • 20ml lime juice
  • 1 extra large ice cube/ball
  • Dash of Prosecco [0.5 units}
  • Lime zest & frozen rosehip (optional)

What To Do:

  • Build in the glass over ice and gently stir. Add a dash of Prosecco or soda water.
  • Garnish with lime zest & frozen rosehip (optional)

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