ROSE-HIP SYRUP

Bay of Plenty Beacon, Volume 8, Issue 58, 20 March 1945, Page 2

ROSE-HIP SYRUP

HIP, HIP ? AND NOW HURRAH! A simplified method of making Hip Syrui)— It has been proved by the Nutrition Research Council that, the berries can be put through a metal mincer without impairing their Vita, min C content; furthermore the syrup made from the minced berries is just as rich in vitamin as that made by the now old-iashioned and laborious process. ! Revised Method : Weigh out the berries mince or break open with rolling pin and then add I*2 pints of water for every lb. of berries — soak for 24 hours and then strain and squeeze through a colander. Transfer the strained juice to a llannel bag or sugar bag and allow to drip into a basin. To every pint of "drippings" allow %:b of sugar and boil gently lor 15 minutes. You may care to replace part of the Avater by some rhubarb juice to increase its acidity and at the same time to improve its keeping qualities. Fill while hot into sterile bottles which have been baked in the oven and insert new also baked in oven, or preferably* screw on tops previously sterilised. In -case ou hear talk about. New Zealand Rose Hips not donating their last year's quota of vitamin C to the Dominion's we can assure you that although this year's syrup is not quite as rich in Vitamin C as last year's it stili has about three limes the Vitamin value, of orange j.uiL , e i so encourage mothers to make the syrup if they have not already done so.