50g fresh rosehips
1 tsp Maldon salt
2 tsp dried ground ginger
1 tsp citric acid
2 tsp bicarbonate of soda
3 tbsp glucose

1. Preheat the oven to 80°C (180°F), or its lowest setting.

2. Bash the rosehips in a mortar and pestle to break them up slightly. This will split the fruit – remove the seeds and discard.

3. Add the salt to the split hips and give them another quick bash with the pestle. The goal is just to break them up a little, not turn them into mush.

4. Scatter the rosehips on a baking tray and put in the oven at 80°C (180°F). Immediately turn off the heat and leave in the oven for half an hour or so until they are dried but not burnt.

5. Remove the dried hips from the oven and grind to a fine powder in a spice grinder. Mix with all other ingredients, then store in an airtight container.

USE: Add half of the sherbet to 1 litre of warm water. Stir and drink freely.
STORAGE: Provided it is completely dry, this will keep in an airtight container in a cool, dark place for up to 6 months.

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