The brandy added to this syrup makes it taste so good! A concentrated and potent syrup bursting with vitamin C. Add a few tablespoons to smoothies or add to a mug of hot water for tea. Mix with prepared black tea and chill for a fruity ice tea or mix with soda water for a rosehip Italian-style soda. Pour over top cakes or puddings, pancakes or waffles. Or simply take a spoonful as medicine when feeling under the weather.
5 cups rosehips
water to cover
honey, or natural sweetener of your choice
Put rosehips in a stainless steel or glass) pot. Add enough water to cover and bring to a boil. Then simmer on low heat for about an hour. Let cool then mash the rosehips well.
Stain the liquid through cheesecloth or jelly bag, pressing the juice through the bag.
Measure to see how much juice you have, then pour into a clean Stainless steel (or glass) pot. Bring to a boil and add sweetener. For every cup of juice add 1 cup of honey or sweetener of your choice. (Note: I only use half the recommended amount of sugar for a more tart syrup). Boil for a few minutes. Then pour into a large sterilized jar. Allow the syrup to cool before adding 1 teaspoon of brandy for every cup of syrup.
Refrigerate. Note: should keep from 6 months to a year in the refrigerator.
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