Rose Hips
By Bathgate
5 Sep, 2014
1 like
The fruit of the Rose Plant. Once used as a folk remedy for chest ailments, R. canina hips were popular in the Middle Ages. They are a natural source of vitamin C, which has led to their widespread use in NATURAL VITAMINsupplements, teas, and various other preparations including soups and marmalades. Although these products have been used historically as nutritional supplements, they also have been used as mild laxatives and diuretics. Rose hip syrup was used as a nourishing drink for children and to flavor teas and jams.
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Interesting. I can't seem to find it anywhere
6 Sep, 2014
I was little in the 1950s ! Maybe they don't make it now ...
6 Sep, 2014
I never heard of it until I ran this post and did a little research. I'm trying to imagine what it must have tasted like - - roses?
6 Sep, 2014
I seem to remember it had a sweet cherry-like taste :)
7 Sep, 2014
I wonder if I should try to eat one! Something in my innermost being tells me it wouldn't be a good idea.
7 Sep, 2014
I wouldn't recommend eating a raw one lol :) especially from a cultivated rose.
I believe the syrup is made from wild roses.
I found this. It might interest you :)
"Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It's also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.
1kg rosehips, washed and chopped
1kg caster sugar
You will also need a jelly bag (or a clean cotton 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."
I'm not telling you to do it, but thought it was interesting to read :o)
8 Sep, 2014
I might actually try to make this. I already have most of the ingredients/equipment around the house. I could keep some on hand for the cold/flu season - a rainy day project! Thank You :)
8 Sep, 2014
I remember being given rose hip syrup when I was little :)
6 Sep, 2014