Rosehip Liqueur Recipes

ROSEHIP CORDIAL

Steps:

• Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
• Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
• Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

HOMEMADE ROSE HIP LIQUEUR

Steps:

• Cut the stems and thorns from the rosehips. Rinse the fruit and place in a large bowl. Toss with the sugar and set aside overnight in a cool place. The following day, transfer to a large storage vessel. Add the cinnamon stick, cloves and citrus zest. Add the brandy, cover and let stand for 2 months.
• Strain the liqueur through a strainer lined with cheesecloth, pressing the fruit to extract as much liquid as possible. Distribute between smaller bottles and let stand for an additional 4 weeks in a cool place.

ROSEHIP LIQUEUR

Steps:

• Remove the stems and flowers from the rosehip.
• Place the fruit in a large glass bowl. Sprinkle with the sugar, and mix well. Chill in the refrigerator overnight. The next day, transfer the contents to a bottle or sealable container. Add the cinnamon stick, lemon zest, and orange zest. Mix in the brandy or cognac. Seal well, then store for 2-2 1/2 months in a bright place.
• Strain the liqueur through a colander line with cheeseloth. Squeeze the mixture to make sure all the liquid is removed. Transfer the liqueur into clean bottles, then rest for 4 more weeks in a cool place.