Rosy recipes

Gardening Australia - - AT HOME WITH JACKIE -

rose­hip tea

A de­li­cious tea that is high in vi­ta­min C

1 cup rose­hips, chopped in a blender

6 cups wa­ter

1. Place the hips and wa­ter into a saucepan and gen­tly bring to the boil, then sim­mer for 30 sec­onds. Set aside for 1 hour to steep.

2. Strain, then re­heat the liq­uid. Give the seeds and pulp to the hens or put out for the birds.

sauce e glan­tine

One of Queen Vic­to­ria’s favourite recipes

6 cups rose­hips

1 cup white su­gar

Juice of 3 lemons

1. Boil the hips in as lit­tle wa­ter as pos­si­ble un­til soft (this can take 2 min­utes or 2 hours depend­ing on the rose va­ri­ety). Press through a sieve.

2. Add the su­gar and lemon juice, and sim­mer un­til thick (1–5 min­utes).

3. Serve with roast mut­ton or any fried food. Or, for some­thing a bit dif­fer­ent, serve with ice-cream, or driz­zle over cream on a cheese­cake or pavlova.

win­ter rose­hip soup

A warm­ing soup for chilly evenings

1 large onion, finely chopped

1 gar­lic clove, finely chopped

1 dessert­spoon olive oil

4 cups rose­hips or 2 rose­hip tea bags

4 cups boil­ing wa­ter (2 cups if us­ing tea bags) 2 cups chicken stock

1. Saute the onion and gar­lic in olive oil as slowly as pos­si­ble un­til soft. Set aside.

2. Sim­mer hips un­til ten­der (up to 2 hours) or steep tea bags in boil­ing wa­ter for about 10 min­utes. Al­low to cool.

3. Re­heat slowly and sim­mer for 10 min­utes. Cool, then strain liq­uid into a bowl.

4. Add the deep red liq­uid and chicken stock to onion and gar­lic. Sim­mer for 2 min­utes.

5. Drink with enor­mous en­joy­ment.

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