As mentioned in Day 64 of The Challenge
I love rosehips and their season is upon us! (So many seasons, it's wonderful, I know!). They are one of those supposed super foods, especially high in vitamin c. They are the fruit of the rose, which grows if you don't deadhead and snip your roses. They also grow wild in hedgerows. I discovered them a couple of years ago and am gradually expanding what I do with rosehips. I picked these locally while on a walk this weekend which was quite exciting.
1/2 c rosehips
Juice of 1 lemon
1 tbsp honey
1 tsp pomegranate molasses
1/4 tsp urfa biber (Turkish black chilli)
1 pinch of salt
1) Top and tail rosehips and boil them in about 1 to 1 1/2 c water with the lemon juice. Reduce heat and simmer for 15 minutes or until the rosehips are softened.
2) Strain rosehip juice using a food mill or a strainer.
3) Add other ingredients to the juice and bring it back to a gentle simmer for 10 more minutes. Serve hot or cold to add some sour-sweet pep!
This was a somewhat experimental recipe as I have made something similar-ish in the past but not quite the same. I initially made it for yesterday morning's French toast as a quick easy drizzle, but it has also since worked very nicely with roasted chestnuts.