Traditionally the hips are boiled with sugar and water, but I discovered this ‘raw’ syrup on the Woodland Trust blog recently and it appealed to me. (1)
I added a few pieces of cinnamon bark to each of the jars and it has given it a delicious and warming flavour. Also there is a lot of sugar in the recipe and I am hoping the blood sugar lowering properties of cinnamon may go a little ways to modulating the sugar impact on the body. (Hope springs eternal)
Both Rosehips and Cinnamon have antioxidant properties
Antioxidants are molecules that fight free radicals in your body and free radicals can be very harmful to your body if their levels become too high. High levels of free radicals are linked to heart disease, cancers , diabetes and other serious disease.
Many fresh fruits and veggies contain antioxidants which is one of the reasons its important to get as much of these foods into your diet as possible.
This raw method, in theory because it doesn’t involve heating should preserve the Vitamin C and antioxidant properties.
Sugar will preserve the syrup for longer preventing bacteria and mould from forming too quickly.
Avoid using roses that have been sprayed with pesticides. Almost all florist roses will contain traces of pesticides, as they are not meant for consumption.
My intention is to use it at the first sign of flu/coughs or colds this winter.
1.Woodland Trust blog, Available at: https://www.woodlandtrust.org.uk/blog/2019/07/raw-rosehip-syrup/