Mother Nature’s medicine: Poppy’s rosehip syrup
Discover Poppy Okotcha’s rosehip syrup—a simple, nourishing recipe packed with Vitamin C. A sweet way to support your immunity and celebrate the season.
By Poppy Okotcha, horticulturalist & regenerative grower
Wild foraging brings endless benefits, helping you lean into seasonal cooking and having a significant impact on your wellbeing, shown to reduce stress and anxiety levels. Author of award-winning book, ‘A Wilder Way: how gardens grow us’, and horticulturalist Poppy Okotcha shares this gorgeous rosehip syrup recipe rich in Vitamin C - perfect for keeping colds and bugs at bay. Once made, it can be enjoyed as either a naturally nourishing medicine or added to hot or cold drinks.
Ingredients
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1kg rosehips
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2 litres of water
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500g sugar
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A handful of rosemary sprigs
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A thumb of grated ginger
Method
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Boil the rosehips, rosemary and ginger in water for 30 minutes.
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Mash and strain through fine muslin.
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Return the liquid to the pan and boil for a further 20 minutes, and then add the sugar.
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Pour into sterilised jars, serve and enjoy.
For more of Poppy’s gorgeous seasonal content, discover her five tips for autumnal foraging and read her book, ‘A Wilder Way: how gardens grow us’. Find her at www.poppyokotcha.com and on Instagram. For more cooking inspiration, enjoy the art of slow cooking, read up on our Head of Nutrition’s five autumnal nutritional principles or discover our guide to seasonal eating.
