Charli asked:
Tags: rose hip, rose hips
I have a rosebush in my yard. It's a weird kind of rose that was here when we got here, its like pretty little pink flowers. But there's rose hips on it, and my sister says you can make tea out of them. But neither of us know how. Any help would be greatly appreciated!
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Pick off the rose hips, open them and throw away all the seeds and needle looking things (careful not to get any on you – they make itching powder out of that). Then you have a choice. either throw the shells in boiling water, or dry it for later consumption. after it’s dried, break it up into smaller pieces.
Preparation: Pick ripe rose hips after the first frost in the fall when they’ve turned bright orange or red. The frost helps sweeten the flavor. Trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.
Rose Hip Tea:
Prepare the rose hips as described above and place in a single layer on a drying screen. Allow to completely dry, then store in an air-tight jar in a cool, dark place. Hips may be used whole or slightly broken. Pour boiling water over the hips and allow to steep for 2 minutes. Strain.
Other recipes you may enjoy …
Rose Hip Puree:
(this is from an old 16th century recipe used to make
rose hip tart)
1 1/2 cup prepared rose hips
3/4 cup water
2 T sugar
1/2 t cinnamon
1/2 t ginger
1 T lemon juice
Simmer the prepared rose hips in water until soft — about 10-15 minutes. Stir in sugar, spices and lemon juice and simmer for 5 minutes. Use puree for tarts, ice cream toppings or to eat as a sauce.
(Great on chicken, pork and fish.)
Rose Hip Jam:
(this recipe has been around since the 1700s)
1 pound prepared rose hips (about 4 quarts)
1 cup of water
Sugar
In a large pan, add the rose hips and water. Bring to a boil, then cover and simmer until very soft–about 20 minutes (add more water if necessary). Press or strain the mixture through a sieve to remove any seeds and to reduce large chunks of the Rose Hips. Add one pound of sugar (about 3 1/2 cups) to one pound of pulp and simmer. Check the taste and add more sugar if desired. Cook until the mixture has thickened to jam-like consistency. Pour into sterilized jars and seal. This is good to eat when you have a sore throat.