What do I do with rosehip shells?

[Scottishnewbie]

for some reason best known to myself (!!) when I placed my rather large order for winemaking ingredients, I ordered a bag of rosehip shells ....anyone any idea what I can do with them please?

[Flummery]

The obvious answer is rosehip wine. You can also add an ounce or two to flower wines to give body.

[Scottishnewbie]

so can i just follow a rosehip wine recipe then do you think?/??

[Flummery]

Yes, but you need far less as the dried shells are sort of concentrated.

[Scottishnewbie]

Thanks Flum, do you think half the amount would be enough? (sorry so many questions.....!)

[Polly Fouracre]

Rosehip Soup. Will send the recipe later, off to feed the livestock.

[basketcase]

I saw a recipe once for rosehip sugar. I think it was powdered dried rosehips mixed with caster sugar, but I can't find it again.

Anyone else heard of it?!

[Polly Fouracre]

Rose Hip Soup,

Simmer half a kilo rose hips(I don't know what the eqivalent of dried would be) in half a litre of water for one hour, mashing now and then with a wooden spoon.
Drip through double musin overnight.This makes a very concentrated juice and you will only need one eighth of a litre to make soup for 4 people.

One eighth litre rose juice
15g butter
1 small onion
1 tspn. tomato puree
Half a litre chicken or veg. stock
2 tspns. sugar
pinch of ground mace
salt and pepper
1 tspn. Worcester Sauce

Melt butter in pan, add finely chopped onion and sweat in a covered pan over a low heat for 5 mins.Add tomato puree, stir, then add rose hip juice , stock Worc. sauce and seasonings. Cover pan and simmer for 20 mins.
This all sounds a bit of a fag for a pan of soup but, believe me it is delicious.

[Two_Sheds]

Lemon Balm & Rosehip Wine

Lemon Balm & Rosehip Wine

4 pts fresh lemon balm* (melissa) leaves (chopped), or 2oz dried ones
6 oz dried rosehip shells
2 oranges (juice & chopped zest, no pith)
2 lemons (juice & chopped zest, no pith)
1 litre preservative-free grapefruit juice
1 kg sugar
1 cup strong black tea
1 tsp pectolase
1 tsp nutrient
yeast


1. Cover leaves with 4 pts boiling water. Leave overnight to infuse

2. Strain leaves off, put the liquor into fermenting bin, with the sugar dissolved in 2 pts boiling water.

3. Add rosehips & grapefruit juice, oranges & lemons. When cooled to 20c, add yeast & other additives

4. Cover and stir daily for 5 days.

5. Strain into DJ, ferment and rack as usual


* lemon balm is plentiful in July

taken from A Step by Step Guide to Making Homemade Wine: Amazon.co.uk: Judith Irwin: Books