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Monday, 30 September 2013

What to do with Rosehips?

When I was a kid I was certain the only use for rosehips was making itching powder.
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However, I've matured (slightly) since then; I now know that it is used to make syrups, puddings, jam, fruit leather, cordial and even soups!!

All of these recipes contain a lot of sugar though, except for the soup which has thickening agents we can't have on GAPS. We have tonnes of rosehips in our new orchard and I can't bear to waste them.

The simple answer is Rosehip tea. It's full of antioxidants including vitamins C & E, beta-carotene and lycopene (trust me, these are all good things). With a 'bright' and 'pleasantly tart' flavour, the tea can be drunk warm or cool and sweetened with a little honey.
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Rosehips should be collected after the first frost of the year and then dried (either on a sheet of newspaper for a day or two, or in your dehydrator for 4-5 hours. After that you can pulse them in a food processor and then sieve to remove the hairs (by product of making tea:- itching powder!). In an air tight container you can store them for a few months, in the freezer they will last years.

To brew the tea, simply pour boiling water over the dried mix, allow to steep for 15-20 minutes and drink at your leisure.


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