Rosehip Syrup Recipe
Ingredients
| Ripe rosehips | 2 Pound | |
| Treacle sugar | 1 Pound | |
| Water | 4 1⁄2 Pint |
Nutrition Facts
Serving size: Complete recipe
Calories 3171 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 36.3 mg1.5%
Total Carbohydrates 800 g266.8%
Dietary Fiber 218.6 g874.5%
Sugars 477 g
Protein 15 g29%
Vitamin A 788.4% Vitamin C 6440.5%
Calcium 153.3% Iron 53.4%
*Based on a 2000 Calorie diet
Directions
Bring water up to boiling again and remove from heat and stand for 10 minutes.
Pour the pulp into a jelly bag and allow to drip without squeezing.
Return the pulp from the bag and boil as before, then strain the pulp through the bag again.
Boil the juice again until the juice measures about 11/2 pints.
Add the sugar, simmer for 5 minutes and pour into hot, steri- lised bottles, and seal.
Use on cereals, in fruit salads and as a health drink.
Use at least 1 tblspn, daily for young and old.
It is a valuable source of Vitamin C.
Chef
