Over the weekend, I was shown a lesson. That sometimes, what you are looking for can truly be right in front of you but sometimes we are blind to it. I set off in my local area to forage rosehips…everywhere I turned, I just saw rowan berries and other berries…yellow ones, orange ones and even ones mimicking the rosehip…I turned back towards home.
I saw in the corner of my eye a bush that is just meters away from my front door…I may as well have a look I thought…and low and behold, it was a rosehip tree! Full of rosehips, I was delighted and also stunned…how could it have been here this whole time? Just goes to show…what you seek really is seeking you!
Rosehips are a great source of not only vitamin C but also A, D and E. They contain an anti-inflammatory and have been shown to help relieve the symptoms of arthritis. That is all well and fine, but personally – I just love the taste! It is like the best Turkish delight you ever had, crossed with the tang of tropical fruits like mango and lychee. Imagine what a treat this must have been at a time of bland food and scarcity.
Here, I have made a simple rosehip syrup and layered it with coconut yoghurt, rosepetals from @Steenbegrs and other foraged bits like hazelnuts and ground pistachios…bliss!
For the Rosehip Syrup:
500g of rosehips
350ml of water
4 teaspoons of honey (optional)
1. Trim the tops and bottoms from the rosehips then cut the hips in half.
2. Scoop out the seeds and discard. If the rosehips are small and fiddly, you can leave them whole as they will be sieved out of the cooking liquid later.
3. Pulse the rosehips briefly in a food processor (this is an optional step) then transfer them to a saucepan and cover with half of the water.
4. Bring to the boil and simmer for 15 minutes, then strain the liquid and pulp through a muslin cloth into a clean bowl for an hour, reserving the liquid until needed
5. Return the pulp to the pan and cover with the remaining water. Simmer again for 15 minutes before straining once more.
6. Now add all the honey, if using and allow it to mix in. Boil for five more minutes.
7. Allow the liquid to cool a little – it will be scalding hot! Meanwhile, sterilise some jars
8. Fill the jars with the rosehip syrup and store in a cool place until needed.