posted by Leslie in AK 09-26-100 3:29 PM
2 cups rosehips
2 Tbs. lemon juice
1 Tbs. cornstarch (optional)
1 cup sugar
This recipe is easy because you use the whole rosehip without removing the seeds. Cut off the part where the rosehip is attached to the stem. Cover the rosehips with water and boil them until they are mushy. Strain off the juice.
Add 1 cup of sugar and 2 Tbs. lemon juice for every 2 cups of juice. Boil until it thickens or add 1 Tbs. cornstarch dissolved in a small amount of water. Cook to desired consistency, pour into sterilized jars and seal. This syrup is great over ice cream or pancakes.
found this at http://22.214.171.124/Limestone/riparian.htm
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