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.