Rose hip purée from the fruits of the wild roses
Use of rose hips
Rose hips – whether firm or soft – can be eaten fresh from the bush. The wild fruits are also ideally mixed in for sweet and savory sauces, dried for teas and immune elixirs or boiled down to make fruity puree.
Fruity rose hip sauce – recipe
Ingredients:
Preparation:
Clean and wash the rose hips, put them in a saucepan with water and bring to the boil. Cover and simmer over medium heat for approx. 20 minutes.
Strain the rose hips through a fine sieve or spin them through the Lotte liquor. Measure the amount of fruit pulp and, if necessary, fill up with water until you get a volume of 500 ml. Let the rosehip puree cool. Add the preserving sugar and lemon juice to the pulp and bring to the boil while stirring. Now fill the hot rosehip puree into sterile jars.
Tip:
With this variant, you use the whole fruit and save yourself time-consuming cleaning of the rose hips. The fine itchy hairs on the kernels are “deactivated” by heating. By working the rose hips with the sieve or the Flotten Lotte, the kernels are easily separated from the pulp.
Acquired a taste?
