Rosehip syrup at home. Sweet rosehip syrup with lemon at home How to cook dry rosehip syrup

Calories: Not specified
Time for preparing: Not specified

Useful properties of wild rose cannot be listed in one sentence, since this berry is a real storehouse of vitamins and biologically active substances. In addition, very tasty drinks, compotes, and even jams are obtained from it. To enjoy fragrant, healthy and very appetizing tea all winter, you can cook rosehip syrup at home on your own.

Try this delicious with cinnamon and you will be pleasantly surprised by the incredibly delicious combination of this spice and rose hips. They complement each other very well, making the sweet recipe original and unusual. This preparation can be added to pastries, served with pancakes and cheesecakes, pour over ice cream and cottage cheese.

Rosehip syrup according to this recipe is very easy to prepare. The main thing is to choose fresh, fragrant fruits and follow all the rules of preparation.

- 500 grams of wild rose;
- 600 grams of sugar;
- 2 tbsp. water;
- 2 cinnamon sticks.

Recipe with photo step by step:

1. Prepare the berries: select ripe, intact fruits, rinse them under running water, remove excess moisture with a linen napkin.

2. Pour 1 tbsp into a heavy-bottomed saucepan. water, add berries, put on fire, cook rosehip syrup according to this stage of the recipe for 15-20 minutes.

3. Strain the rosehip broth through a linen cloth, remember the remaining berries a little with a muddler, add 1 tbsp. water. Boil for 15-10 minutes.

4. Strain the second part of the infusion with a linen cloth, pour the compote into a saucepan, add cinnamon sticks and sugar, stir. Boil for 30-40 minutes.

5. After the mass thickens a little, pour it into a heated glass container, close the lid, turn over and leave for 5-6 hours.

6. Keep homemade sweet rosehip syrup with cinnamon in your pantry or cellar for 9 to 12 months and enjoy.
Recall that last time we cooked

Rosehip syrup recipe step by step with photo.
National cuisine: European cuisine
Dish type: Conservation
Recipe Difficulty: Very simple recipe

Preparation time: 10 min
Time for preparing: 30 min
Servings: 4 servings
Amount of calories: 277 kilocalories
Reason: Fasting, dessert

I saw rosehip syrup in the order table and immediately set fire to make it. After all, it is not only tasty, but also healthy - rose hips (according to some sources) contain 5-10 times more vitamin C than blackcurrants, and besides, 40 times more than lemons.
The beneficial properties of rose hips are manifested in its ability to cleanse the circulatory system and improve metabolism. It is rich in many vitamins, and is also widely used for scurvy, anemia, diseases of the liver, kidneys and bladder.
Rosehip is used as a general strengthening and tonic natural remedy. It helps to weaken the development of atherosclerosis, increases the body's resistance to infectious diseases and as a vitamin remedy.
Nevertheless, despite the mass of various recipes for making rosehip syrup (of which I had a chance to study a lot), I did not like 1. The fact is that I wanted to keep as many useful substances as possible in the finished product.
By the way, the most heated debate in the vastness of the worldwide network arises about the temperature, when the amount of vitamin C begins to decline. There is no consensus - but in general, it is not the temperature that matters, but the duration of the heat treatment of the fruit. For those who are interested, please read.
So, a number of the proposed recipes assumed a long (at least 0.5 hour, or even longer) boiling of the prepared mass, which obviously would not have a particularly positive effect on the healing qualities of the syrup. In addition, some additionally suggested using the pulp of the fruit - but my children would clearly refuse to drink such a syrup.
So I decided to make rosehip syrup according to my own recipe, taking as a basis only the number of ingredients used. The syrup turned out to be delicious, sweet, but it is difficult to say by its usefulness whether there is a lot of healing in it. I hope there is at least some left. Now I keep it in the refrigerator and give the whole family 1 spoon a day.
Ingredients for 4 servings
Water 700 ml
Sugar 400 g
Rosehip 400 g

step by step
To prepare rosehip syrup, we need mature rosehips, water and sugar.
Rose hips must be pre-treated: rinse, and then cut off the legs and pull out the sepals.
Now you need to boil 500 ml of water (of the total volume) and pour it over the fruits. Let the rose hips brew a little - about 10 minutes.
After that, grind the fruits with the help of a pusher and let the mass stand a little more (10 minutes).
Meanwhile, prepare the rich sugar syrup. To do this, combine sugar and the remaining (200 ml) water in a saucepan. Cook everything for about 10 minutes over low heat - the syrup begins to thicken very quickly.
We filter the mass with rose hips through a sieve, squeezing out the liquid.
It turns out here is such a decoction.
The syrup has boiled down and is still boiling - turn off the fire.
Pour the broth into the syrup, mix.
Immediately, while hot, pour the rosehip syrup into pre-prepared jars and roll them up.
In total, I got 3 jars of syrup - 0.5 l and 2 jars of 200 ml. Let it cool and then store the syrup in the refrigerator. Every day we take 1 tablespoon, children - 1 teaspoon (teenagers - 1 dessert).

Very easy rosehip syrup recipe step by step with photo.
I saw rosehip syrup in the order table and immediately set fire to make it. After all, it is not only tasty, but also healthy - rose hips (according to some sources) contain 5-10 times more vitamin C than blackcurrants, and besides, 40 times more than lemons.
The beneficial properties of rose hips are manifested in its ability to cleanse the circulatory system and improve metabolism. It is rich in many vitamins, and is also widely used for scurvy, anemia, diseases of the liver, kidneys and bladder.
Rosehip is used as a general strengthening and tonic natural remedy. It helps to weaken the development of atherosclerosis, increases the body's resistance to infectious diseases and as a vitamin remedy.
Nevertheless, despite the mass of various recipes for making rosehip syrup (of which I had a chance to study a lot), I did not like 1. The fact is that I wanted to keep as many useful substances as possible in the finished product.
By the way, the most heated debate in the vastness of the worldwide network arises about the temperature, when the amount of vitamin C begins to decline. There is no consensus - but in general, it is not the temperature that matters, but the duration of the heat treatment of the fruit. For those who are interested, please read.
So, a number of the proposed recipes assumed a long (at least 0.5 hour, or even longer) boiling of the prepared mass, which obviously would not have a particularly positive effect on the healing qualities of the syrup. In addition, some additionally suggested using the pulp of the fruit - but my children would clearly refuse to drink such a syrup.
So I decided to make rosehip syrup according to my own recipe, taking as a basis only the number of ingredients used. The syrup turned out to be delicious, sweet, but it is difficult to say by its usefulness whether there is a lot of healing in it. I hope there is at least some left. Now I keep it in the refrigerator and give the whole family 1 spoon a day.

National cuisine: European cuisine
Dish type: Conservation
Recipe Difficulty: Very simple recipe

Preparation time: 10 min
Time for preparing: 30 min
Servings: 4 servings
Amount of calories: 254 kilocalories
Reason: Fasting, dessert

Ingredients for 4 servings
Water 700 ml
Sugar 400 g
Rosehip 400 g

step by step
To prepare rosehip syrup, we need mature rosehips, water and sugar.
Rose hips must be pre-treated: rinse, and then cut off the legs and pull out the sepals.
Now you need to boil 500 ml of water (of the total volume) and pour it over the fruits. Let the rose hips brew a little - about 10 minutes.
After that, grind the fruits with the help of a pusher and let the mass stand a little more (10 minutes).
Meanwhile, prepare the rich sugar syrup. To do this, combine sugar and the remaining (200 ml) water in a saucepan. Cook everything for about 10 minutes over low heat - the syrup begins to thicken very quickly.
We filter the mass with rose hips through a sieve, squeezing out the liquid.
It turns out here is such a decoction.
The syrup has boiled down and is still boiling - turn off the fire.
Pour the broth into the syrup, mix.
Immediately, while hot, pour the rosehip syrup into pre-prepared jars and roll them up.
In total, I got 3 jars of syrup - 0.5 l and 2 jars of 200 ml. Let it cool and then store the syrup in the refrigerator. Every day we take 1 tablespoon, children - 1 teaspoon (teenagers - 1 dessert).

Description

Rosehip syrup is not only incredibly tasty, but also very healthy. Few people do not know about the beneficial qualities of wild rose, but just in case, we will remind you. This wonderful berry normalizes blood pressure, keeps the heart in good shape, removes heavy metals from the body and has amazing sedative qualities. In addition, rosehip protects against colds, and just as a preventive measure, rosehip decoction is recommended for all people. Of course, the dosages of such a decoction for children and adults are different. An excess of even the most useful product can harm the body.
However, rosehip broth is not the most delicious and attractive drink. There is a way out of this situation. In the step-by-step photo recipe below, you will learn how to cook both tasty and healthy dried rosehip syrup with lemon. Not only the sweet taste will be attractive, but also the rich aroma with a bit of citrus and the very delicate transparent pink color of the winter harvest. As mentioned earlier, the use of such rosehip syrup should be strictly controlled, even if the children like this treat very much. Let's start preparing delicious and fragrant rosehip syrup for the winter at home.

Ingredients

Rosehip syrup - recipe

To prepare such a syrup, we need dried rose hips. By the way, you can also dry it yourself at home very simply. In addition to rose hips, we will also prepare other ingredients we need.

The undoubted advantage of self-drying the wild rose is that in this case it will not even have to be washed before further cooking. In any other case, the dried berries should be thoroughly washed in cold water, and then left to soak for another 5-10 minutes..

We drain the water, and give the rose hips the opportunity to dry on their own at room temperature. We send the prepared berries to a small enameled pan. Not superfluous in such a syrup will be light aromas of star anise and cinnamon, but only if the smell of such spices is to your liking.

At this stage, we pour the indicated amount of granulated sugar into the pan with rose hips. By the way, you can adjust its quantity yourself. In this case, it is worth remembering that an insufficient amount of sugar will adversely affect the safety of the finished product..

Rinse the lemon thoroughly and cut strictly in half. From one half of the lemon, gently squeeze the maximum juice directly into the pan, and simply put the second half to the rest of the ingredients as a whole.

Now it remains to pour the ingredients with clean cold water in the volume indicated in the ingredients. Under a closed lid, bring the water to a boil and cook the syrup for 15-20 minutes over medium heat..

During the specified period of time, the water will slightly decrease in volume and acquire a pink tint as shown in the photo. If you wish, you can boil the syrup even before you need the density or strain it and already start pouring it into pre-sterilized jars.

We twist the caps on bottles or cans with the finished drink, hang a label with the name and date, and then send it to storage in a dark and cool place. Now you know how to make healthy homemade rosehip syrup for the winter..

Thrifty housewives dry rose hips for the winter. But did you know that you can make a delicious and very healthy syrup from it. This drink will give you delicious moments of enjoying food and drink with great benefits for you. It will give you cheerfulness and joy, help strengthen your health, immunity and your beauty.

rosehip syrup recipe

Ingredients:

rosehip - 1.3 kg;
granulated sugar - 1.5 kg;
water - 2 l.

Cooking

We sort out the wild rose, wash it, cut off the tails and sepals. Then we put it in an enamel pan and fill it with hot water. We put the container on the fire, bring to a boil and boil for 20 minutes. After that, the drink is cooled and filtered through gauze, folded four times. Next, squeeze the berries well and filter again, but through a denser fabric or through gauze folded in more layers.

Now we let the liquid stand for about a day, drain it from the sediment, pour out the sugar, mix and cook the syrup for 15 minutes. Then pour the drink into hot sterilized jars, roll up the lids and leave to cool.

rosehip syrup recipe

A ready-made drink from rosehip petals can not only be drunk, but also used for flavoring with vitamin and flavor properties, jelly and jelly.

Ingredients:

rosehip flower petals - 30 g;
water - 1 l;
granulated sugar -700 g.

Cooking

So, to prepare the syrup, pour water into a saucepan, add sugar, mix and leave until the crystals are completely dissolved. Then put on the stove, heat and bring the drink to a boil. After that, carefully pour the rosehip petals with hot syrup and bring the contents of the pan to a boil again. Then we close the lid and infuse the rosehip flower syrup for about 12 hours. Then we filter it well and store it in a tightly closed clean glass dish in a refrigerator or other cold place.

Rosehip syrup

Rosehip syrup prepared according to this recipe can be used to taste: for decorating dishes, fillings for pancakes, sweet casseroles, for a variety of drinks and for.

Ingredients:

rose hips - 1 kg;
water - 1.2 l;
sugar - 1 kg.

Cooking

So, we sort out the rose hips, free from internal seeds, rinse under running water, grind in a mixer, or twist through a meat grinder. Pour the prepared vitamin mass with half a liter of water and boil over medium heat for about 10 minutes. This time we prepare the syrup. In the remaining amount of boiled water, dissolve granulated sugar and mix. Then pour the syrup into a container with boiled rosehip pulp and continue to cook over moderate heat for another 15 minutes.

We filter the resulting syrup carefully through a strainer and fill it with pre-prepared bottles or clean dry jars. Next, tightly close the containers with lids and put them in a dark, cool place. We do not throw away pomace from the fruits, they will be useful to us, in as a filling for pies or other dishes.