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Rosehip Liquer

October 18, 2012

Rose hips come from bushes that have thorns so ensure you wear a good thick pair of gardening gloves when picking them!


One 70 cl bottle of vodka (remove 1/3) For a more old fashioned recipe swap vodka for brandy.

175ml wine glass full of rose hips

175ml wine glass of sugar 50/50 of muscovado and caster.

1 cinnamon stick.

1 tablespoon of Rose hip Syrup.

Peel of 1 lemon.


Wash and clean the rose hips, (I do not top and tail them but I do avoid any fruit going into the glass when serving. If you do like the fruit in the glass then top and tail).  Mix with a tablespoon of caster sugar and let them stand in cold place over night.

The next day add the rose hips, sugar, cinnamon stick, and lemon peel to the vodka. (or brandy if using). For a more intense colour add the rose hip syrup (available from most Indian deli’s).

Remember to make sure the rose hips are fully covered otherwise they will ferment. Allow room for shaking.

Leave out in a sunny spot in the kitchen and shake every day for a fortnight then place in a cupboard and leave to mature for 4 weeks before  –  or it can be left for up to 6 months.  Check regularly and top up if necessary.

Dinner Party Jellies


1 x 135 packet Lemon Jelly

8 tbsps Rose hip Liquer


Make up the jelly as per packet instructions but with 80ml less water.  If you have some blackberries or elderberries you could add to the mix for a sharper flavour and more distinct colour. Stir in the rose hip liquer and pour into 4 glasses.

Leave to set overnight in the fridge.

Serve with a dollop of thick cream.

For a savoury treat make up the jelly as above and serve with a sweetcure Suffolk ham. I prefer to go to the Suffolk Food hall and ask the wonderfully knowledgable Butchers for their recommendations.


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