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“From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder Rose hip syrup also makes a fantastic substitution for simple syrups in coctails or lemonade.”
READY IN:
25mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups fresh rose hips (1 cup dried)
  • 12 apple, finely chopped (cored, but not peeled)
  • 1 cup fresh mint leaves
  • 2 cups brewed herbal tea
  • 2 cups sugar

Directions

  1. Combine rose hips, mint, apple and tea in saucepan.
  2. Cook over low heat, stirring occasionally for about an hour.
  3. Strain.
  4. Add sugar to liquid and bring to a boil.
  5. Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
  6. Store syrup in refrigerator until ready for use.

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