Rose hip (multi fruit) syrup
This is the recipe for a popular healthy (apart from the sugar) fruit/vegetable drink in the Netherlands. It's called Roos vicee (rose syrup) and since it's not available in stores here in the US, I make it myself, using the rose hips of the dog rose (Rosa canina)
This recipe makes approximately half a gallon of syrup Ingredients: 1 ½ cup rose hip berries 1 cup elderberries 1 cup red raspberries 1 cup of red currants 1 cup tomato juice 1 cup apple juice 2 cups organic sugar 1 tablespoon citric acid Directions: Rinse the rose hips and slice in half. No need to take out the seeds yet. Cover with 2 cups water and bring to a boil, let simmer for 20 minutes. Process the rose hips with the juice through a food mill and then through a sieve lined with paper towel. Measure to get 1 ½ cup juice. Boil the pulp a second time if needed. Simmer 1 cup elderberries in 2 cups water for 10 minutes, run through food mill and measure to get 1 cup juice. Repeat with red raspberries and red currants (or berries of choice), measure to get 1 cup each. Mix all juices together and add 1 cup of apple juice. Dissolve 1 tablespoon citric acid in a little bit of tomato juice. Dissolve the sugar in the remaining tomato juice. When cooled to room temperature, mix all juices together and pour in a clean bottle. Great diluted with water, on ice cream, in yogurt and porridge. |
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