Back in the second world war it was impossible for people to get oranges and the government was worried about everyone getting enough vitamin C. So advice was issued to suggest the making of Rosehip syrup. The recipe was promoted recently on Gardeners World and we’ve tried it out on guests here at The Barn. It goes really well on oatmeal porridge and with our breakfast pancakes.

If you are trying to cut down on your food miles and, at the same time, make more use of local food then it’s a great idea. Rosehips are now in plentiful supply so why not give it a go. With British bees declining in numbers it makes a good alternative sweetener. And those of a certain age will, I’m sure, find the taste very reminiscent of childhood…..

Rosehip syrup

The directions given by the Ministry of Food during the war for 2 pounds (900gm) of hips

Method

Boil 3 pints (1.7 litres) of boiling water.

Mince hips in a course mincer (food processor) and put immediately into the boiling water.

Bring to boil and then place aside for 15 minutes.

Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.

Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

Pour back into the jelly bag and allow to drip.

To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560gm) of sugar and boil for a further 5 minutes.

Pour into hot sterile bottles and seal at once.

Hints:

If corks are used these should have been boiled for hour just previously and after insertion coated with melted wax.

It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened.

Store in a dark cupboard.