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Rosehip Syrup

This syrup, like blackcurrant syrup, is an excellent source of vitamin C. A dessertspoonful a day is a recommended dose. The flavour can be varied by mixing with orange or lemon syrup and diluting with soda water when required.


2 lb. ripe rosehips
1 lb. white sugar
4 pints water


Mince the clean rosehips and drop immediately into a saucepan containing 3 pints of boiling water. Bring to the boil straight away, then remove the saucepan from the stove and leave fifteen minutes. Pour through a scalded jelly bag and allow to drip. Return the pulp to the saucepan, add the remaining 1½ pints of water, re-boil and allow to stand without further heating for a further ten minutes, then drain through the jelly bag as before. Combine the two extracts in a clean enamelled saucepan and simmer until it is reduced to approximately 1½ pints. Add the sugar and re-boil a further five minutes. Bottle (use small bottles), cork and sterilise.

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