The River Cottage recipe is based on one issued by the Ministry of Defence during World War II, when rosehips were gathered by volunteers and made into a syrup for the nation's children (rosehips are very rich in vitamins A and C).
While the handbook also suggests mixing the syrup with hot water for a warming winter drink, Rachel thinks it would be even better mixed into a cocktail! Gin and rosehip anyone?
Kristina! It's so lovely to see your wonderful posts coming fast and furious. You've made my day with the "Coal War" show, I promptly bookmarked it and will watch along too. The cookbook sounds a treat as well.
ReplyDeleteOops, that's Coal House and I found out that it doesn't broadcast in Canada. Too bad!
ReplyDeleteI can barely keep up with the speed of your posting this week!
ReplyDeleteYes please...in answer to your question!
Happy weekend to you and G.
D x
I'm willing to try it if you are!
ReplyDeleteVodka and rosehip - mmmmmm.
I used to drink rosehip syrup all the time as a child - and I wasn't a war baby - honest! It was the most beautiful colour but that was probably artificial now I come to think of it.
ReplyDeleteYou make me want to get to the book shop and then get into the kitchen!! Can't believe how great your bread looked the other day, either!!
ReplyDeleteOh, yum! And I love the Emma Bridgewater bowl!
ReplyDeleteI was a 1960 baby (only 15 years post WW2) and I vividly remember attending baby clinic when my mum took my younger sister for weighing and measuring and she would always buy rosehip syrup and 'clinic' orange juice both of which had a very distinctive but delicious taste
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