|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 105g||38%|
|Dietary Fiber 0g||0%|
|Total Sugars 105g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rose hips, also sometimes spelled as one-word rosehips, are the golf-ball sized red fruit of a variety of rose bush that is native to Alaska. Rose hips are a part of the same fruit family as apples and impart a warm, floral, and fruity flavor. Rose hip syrup is a particularly versatile way to use rose hips in the kitchen. The sweet syrup can be used on pancakes, porridge, or oatmeal in place of the traditional maple syrup. The syrup can also be used as a sweet, floral ingredient in mixed cocktails. And, of course, nothing is better than rose hip syrup drizzled on ice cream, bread pudding, or other desserts—even just plain yogurt.
But rose hips are not limited to culinary applications. In fact, rose hips have been known for their health benefits as they pack a strong antioxidant punch. While rose hips are commonly known for their high vitamin C content (in fact, they contain 20 times the amount of vitamin C as an orange!), they also possess vitamin D and vitamin A, two extremely important vitamins that are not commonly found in food. In addition to being used to ward off cold viruses and influenza, rose hips and rose hip syrup has been used to treat arthritis pain and to aid in the body's absorption of iron.
But when it comes to the health benefits of rose hips, always remember that traditional rose hip syrup recipes are extremely high in sugar and should be used sparingly.
You will need a jelly bag, cheesecloth, or muslin for this recipe.
4 cups (1 liter) rose hips
2 cups (500 milliliters) water
1 cup (240 milliliters) sugar
Gather the ingredients.
Wash rose hips thoroughly.
Remove stems and flower remnants before boiling rose hips and water for 20 minutes in a covered saucepan.
Once boiled, strain the rose hips through a jelly bag and return clear juice to saucepan.
Add sugar to strained water, stir well, and boil 5 minutes until sugar has dissolved and sauce has thickened.
Refrigerate syrup in an airtight container until ready for use.
- Some traditional recipes call for straining the boiled rose hip water twice to ensure removal of all of the tiny, irritant hairs found inside rose hips.
Recipe Source: Cooking Alaskan (Alaska Northwest Books). Reprinted with permission.