Rosehips are now ripe all over my local area. Here is a quick and simple recipe for Rosehip Syrup.
- 1 kg of fresh rosehips with blossom end removed;
- 1 liter of boiling water;
- 1 kilo sugar.
Boil the rosehips for 2 minutes and let them infuse for 30 minutes. Mash up the rosehips, let them infuse for another 10 minutes and drain through a jelly bag.
Reserve the liquid. Add the sugar and bring back to the boil.
Bottle in sterilized bottles.
Because good food deserves to be beautifully presented!
A few months ago I had the pleasure of meeting Laurent Petit, who runs his two-Michelin starred restaurant “Le Clos des Sens”, in Annecy (France) together with his wife Martine Coin. The son of a butcher, he defines himself as a “culinary artisan” and offers an elegant cuisine that is totally grounded in his local terroir, in his case the three lakes of Annecy, Geneva and Le Bourget and the soil of the Savoie region. For more information about Chef Laurent Petit, visit https://www.closdessens.com/
« La création est un état d’esprit, toujours en éveil. La création est mon quotidien. D’un objet, d’une matière, de mots, d’une rencontre, d’un produit naîtra la prochaine recette.»