Rosehip Purée RecipeOrigin: Fusion Period: Modern |
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Puréed rosehops are an excellent source of vitamin C they also make a base for soups, sauces and jams. Ingredients:
1kg rosehips 
Rosehip Purée Preparation:Method:Remove the stems and burrs from the rosehips. Split them lengthways with a sharp knife and remove the seeds (this is tedious, I know but it needs to be done thoroughly as the seeds are covered in irritating hairs and can become caught in the throat). Place the prepared hips in a pan, add the sugar and an equal volume of water. Bring to a boil then reduce to a simmer and cook gently until softened (about 35 minutes), adding more water as needed. Allow to cool then purée in a food processor. |
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