Immunity Boosting Rose Hip Syrup Recipe

Ingredients

• 1 quart of water
  
  
• 1 pound of rose hips 
  
  
• 8 ounces of evaporated cane juice
  
  

Process

1. Chop up the rose hips by hand or in a blender. (If you use a blender add a bit of water to get it to do a rough chop easily).
   
2. Bring approximately 3 cups of water to a boil and immediately after you have chopped the rose hips, transfer them into the boiling water.
   
3. Bring the water back to a boil and then turn off the heat. Cover and allow the pan to sit for 15 minutes.
   
4. Strain the whole mixture through a jelly bag or several layers of cheesecloth. Reserve the liquid.
   
5. Add the rose hip pulp back to your saucepan and just cover it with the remaining water (get it boiling beforehand), add more if needed. Bring the water back to a boil again.
   
6. Allow it to sit for 15 minutes and repeat the process. This can be done 2-3 times depending on the color and consistency of what you are getting.
   
7. Put all the rose hip “tea” you’ve made so far together into a pan. Add the sugar and adjust to taste. Remember that the more sugar you add, the better the syrup will keep, but you don’t need to overdo it.
   
8. Bring the syrup to a boil for 5 minutes.
   
9. Bottle it in sterilized glass jars. Small is better. These do not keep well once they’ve been opened, though you may add a few drops of an alcohol like brandy to help with that.