Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rosehip Ice Cream

Rosehip ice cream (Erken 1914): 4 dl rosehip puree (or 1 l fresh rosehips cooked soft and strained) mixed with 6 dl cooled sugar syrup (200 g sugar, 7 dl water) and strained lemon juice, then frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

Be the first to rate

About the dish

Rosehips were a common Norwegian wild plant, used both for soup and juice. Erken uses rosehip puree for ice cream, with sugar syrup and lemon juice.

How to make it

  1. 1

    Make the rosehip puree

    If you use fresh rosehips, clean them and cook them soft in 3–4 liters of water. Then press them through a fine-mesh strainer.

  2. 2

    Cook the sugar syrup

    Cook the sugar and water into a syrup and let it cool completely. You should have about 6 dl of syrup.

  3. 3

    Mix and freeze

    Mix the syrup with the rosehip puree and the strained lemon juice, and freeze in an ice cream maker or in a mold in the freezer, stirring as it freezes.

Changes from the original

Units are modernized (dl/l/g), and the hair sieve is replaced by a fine-mesh strainer. The amount of lemon juice is estimated at one lemon.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 512) → 1949 (korrekturlest, s. 589)~61% av teksten endretfjernetlagt til
Nype-is. 1 l. nyper eller 4 del. nypepuré 6 del. sukkerlake (200 500 gr. sukker og 7 del. vand) saft av citron. melis 3 sitroner ½ l. vann. Sukker og vand vann kokes til en lake, avkjøles, tilsættes tilsettes nypepuréen og den silede citronsaft. Fryses (se side 504). silte sitronsaft. Fryses. Benyttes friske nyper, renses disse og kokes møre i 3 à 4 ¾ l. vand; vann; presses gjennem haarsigt. hårsikt. Til 6 å 8 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Can I use fresh rosehips instead of ready-made puree?
Yes. The recipe counts 1 liter of fresh rosehips as an alternative to 4 deciliters of rosehip puree. The fresh rosehips are cleaned, cooked soft in 3–4 liters of water, and pressed through a fine-mesh strainer.
How do I make the sugar syrup?
Cook 200 grams of sugar with 7 deciliters of water into a syrup, and cool it before you mix in the rosehip puree and strained lemon juice. You should use 6 deciliters of syrup for the ice cream.
Why must the syrup be cooled before mixing it with the puree?
The mixture is to be frozen, and a cold mass freezes more evenly and quickly. Erken refers to the freezing method on page 504 in "Stor kokebok" (1914).

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!