Rosehip syrup: recipes for preparing rosehip syrup from different parts of the plant - fruits, petals and leaves

How and when to collect raw materials

Different parts of the plant are harvested at different times.

For example, petals are collected in June, when the buds have fully bloomed. They are picked directly from the bush without tearing off the heads.

Greens are cut from July to August. At this time, the leaves are still tender and green. You should not make a cut from only one plant. In order for a shrub to fully bear fruit, it needs a sufficient amount of green mass.

The fruits are harvested from August to October. The berries are very frost-resistant, so they can even be taken from a frost-covered bush.

Recipes for delicious dessert and medicine

Rose hip syrup

• clean water - 800 milliliters;
• rose hips – 500 grams;
• granulated sugar – 500 grams.

Pre-processing of berries consists of washing, sorting and cleaning. Peel the berries by hand or with a small knife. The sepals and the remaining part of the stalk are carefully cut off from each fruit.

Boil half a liter of water in a small saucepan and add the purified product there. Cover the top of the bowl with a lid and cover with a warm towel. The rosehip should be heated for about 30 minutes.

After this, the berries are crushed using a masher or fork. The gruel should sit for another 15 minutes.

While the rose hips are heating, prepare syrup from the remaining 300 milliliters of water and 400 grams of sugar. Boil the ingredients for 10 minutes until thickened. At the final stage, the strained infusion of fruits is added to the syrup and everything is mixed. The finished syrup is poured into a clean container and stored in the main compartment of the refrigerator for up to 1 month.

If you plan to preserve the syrup for a long time, then boil the mass for 4 - 5 minutes and pour it into clean jars. However, it should be borne in mind that additional heat treatment of the product will kill a large amount of vitamin C.

The Radhika channel presents to your attention a universal recipe for making syrup from any berries

Rosehip syrup from dried fruits

• water – 1 liter;
• dry rose hips – 200 grams;
• granulated sugar – 700 grams.

Dry rose hips are washed in lukewarm water and placed in a saucepan. The berries are poured with boiling water and boiled with the lid closed for 25 minutes. Without opening the container, turn off the fire, and cover the bowl with a thick cloth. The berries should brew well. Three to four hours is enough for this.After this, the infusion is filtered and the required amount of granulated sugar is added to it. Boil the sweet mass until it thickens. This will take 15 – 20 minutes.

The Life Hack TV channel presents a recipe for making a drink from rose hips, which can serve as an excellent basis for making syrup

Petal syrup

• clean water – 1 liter;
• fresh rosehip petals – 50 grams;
• granulated sugar – 700 grams.

The syrup made from rosehip petals is surprisingly aromatic. They should be processed immediately after collection, otherwise they will wither. Water procedures before cooking are also not recommended.

The delicate pink mass is dipped into boiling sugar syrup, which has been boiled for at least 5 minutes before. After this, the fire is immediately turned off and the product is allowed to brew for half a day. The cooled infusion is passed through a sieve and fully boiled again. The hot, viscous liquid is packaged in jars or bottles and the lids are tightly screwed on.

Rosehip leaf syrup

• water – 400 milliliters;
• fresh rosehip leaves – 1 kilogram;
• granulated sugar – 1 kilogram;
• lemon acid.

Twigs are not removed from the collected foliage. Before cooking, rinse it with cool water and sort it, discarding insect-damaged or dried leaves.

Place the green mass in the pan and pour boiling sugar syrup over it. Cover the pan with a lid and leave the sweet infusion for about half an hour. Then the lid is removed and the mass is filtered. The syrup is put back on the burner and brought to a boil. The procedure of pouring the leaves is repeated.

After the mixture has been infused for the second time under the lid, the syrup is filtered and brought to a thickness over the fire. This will take about 15 minutes.

Syrup flavoring

In order to diversify the taste of the dish, during cooking, add a slice of fresh ginger root, a pinch of cinnamon or lemon juice to the syrup.

Adding fresh mint or lemon balm to the main product will help enhance the healing effect and give the syrup a refreshing note.