The
Swedish are fond of picking rosehips in the autumn and use them to make
nutritious vitamin-packed soups. Rosehips are also the base ingredient
for a cocktail, Rosehip Shooter’ – see next recipe. For safety
reasons, please read the Wild Food notes before prearing this recipe.
Ingredients
200g fresh rosehips
21/2 ltr water
100g sugar
1 tsp arrowroot
To garnish
Toasted
flaked almonds
Dried edible rose petals, which can be found in sachets of Moroccan
spice mix ‘Ras el Hanout’
Method
Mash
the rosehips, transfer to a saucepan and cover with water. Soak for
4 -6 hours.
Using the same water, boil the rosehips for 30 minutes or until soft.
Remove the rosehips by straining through a very fine sieve lined with
muslin. Retain
the liquid and add extra water if necessary to bring up to 1 litre.
Bring the rosehip liquid to the boil and add the sugar, reduce heat to
simmer.
Mix the arrowroot with 1 tbsp water. Gradually pour this into the gently
simmering soup and stir continuously for 3 minutes – do not boil.
Garnish with edible dried rose petals and toasted flaked almonds.
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