The cheering, red-orange globes of wild rosehips are really easy to spot now. They grow profusely in hedgerows and, though they appear in autumn, they taste better after the first frost, which breaks down the cells inside the fruit and helps develop their flavour.
They grow profusely in hedgerows and, though they appear in autumn, they taste better after the first frost, which breaks down the cells inside the fruit and helps develop their flavour.
They’re not for eating raw - but cook them, strain the juice and boil with sugar and you can create a delicious, fruity, vitamin-C-packed syrup. Use it in cocktails, or simply pour over ice cream or pancakes. Try out this delicious recipe for rosehip syrup which is delicious on pancakes and waffles, and makes a fantastic cocktail.
Words: Hugh Fearnley-Whittingstall.
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