Picture of summer drinks

Autumn Drinks

Rose Hip Syrup

  • 2lb ripe rose hips
  • 1 – 1¼lb sugar
  • 4½ pints water

Have ready 3 pints boiling water in large saucepan.

Mince hips coarsely, place immediately in water and bring back to boil. When it boils, remove from heat and leave to stand for 15 mins. Pour into a scalded muslin bag and allow juice to drip through.

Return pulp to pan, add 1½ pints boiling water, bring to boil, remove from heat and let stand for a further 10 mins. Restrain as before.
Pour juice into a clean pan, boil until there is about 1½ pints, add sugar and dissolve. Boil for a further 5 mins. Pour hot syrup into clean, hot bottles and seal at once.

Stand bottles on a trivet in a deep pan of boiling water for five mins. This will keep well until opened, but the only for about 10 days.

Rose Hip and Honey Syrup

  • 4lb Rose Hips
  • 9 pints water
  • 1lb honey for every 1½ pints liquid

Bring 2/3rds of water to boil in a preserving pan. Mince the rose hips or finely chop in a blender. Put them immediately into the boiling water. Bring back to the boil, draw the pan aside and leave for 15 mins. Strain the liquid through a jelly bag. Put the pulp back into the pan, bring the rest of the water to thee boil, pour over the pulp. Stir and leave for 10 mins. Strain the liquid and add to first lot.

Measure the liquid and return to rinsed out pan with corresponding amount of honey. Bring the syrup to the boil and boil for 5 mins. Pour the syrup into hot, dark bottles and cork immediately. Will keep for up to a year.