Mary Sheehan Coming Home To Cook

October 1, 2009

Hedgerow Hips

Filed under: home base,Recipes — admin @ 6:06 pm

sept-09-263I noticed these bushes of gorgeous rose hips as I was walking past Rooska in Lisdoonvarna the other day.  sept-09-275I remember picking them on a beach in Rhode Island many years ago with my sister Joanne who made tea from them. They are loaded with vitamin C and can also be made into  jam, jelly, syrup and cold soup. Annaliese dries the leaves for her organic Burren tea blend which I sell at the markets.  I started out making a Swedish cold soup, which I decided since it’s not really cold soup weather in Ireland (is it ever?) it would work better as a dessert sauce, so I added a little more potato flour and boiled it down to a nice thickeness. sept-09-256So, pick 4 cups of rose hips. Take off stem, wash and add to 2 qts. boiling water. Cover and cook until tender, about 30 minutes. Strain through a fine mesh strainer or sieve. Put hips in a bowl. Measure water to 2 qts. You will have to add cold water as some of the juice will have evaporated.  Put hips and water back into the pot, add 3/4 cup of white sugar. Take a little water out and in a small bowl mix in 3 Tbl. of potato flour. Whisk until smooth. Add to pot. Simmer until thick. Let cool and refrigerate. It also freezes well. I served it with plain yogurt for a healthy dessert.  Enjoy!

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