Rosehip purée

How to make it

1. 1

   Mince the rosehips

   Remove the blossom end and stalk from the ripe, washed rosehips and mince them once.

2. 2

   Boil

   Put the rosehips on the heat with the water and boil until the mixture is fairly thick. Stir often.

3. 3

   Sieve and fill

   Rub the rosehip pulp through a hair sieve. Fill jars or bottles with the strained pulp and sterilise at 90 °C (195 °F) for half an hour.

4. 4

   Use

   Rosehips kept this way keep a fine colour and are quickly ready to use in soup, porridge, cream, ice cream and more.