For those who grew up in the countryside, the rosehip syrup was a constant presence in their diet thanks to the enormous health benefits our parents or grandparents were perfectly aware of. The bright red fruit is first of all an exception source of vitamin C, with specialists saying it contains twenty time more vitamin C than oranges, for instance. Vitamin C is a powerful anti-oxidant which enables a better absorption of iron and calcium, improves wound healing, raises the body immunity, fights infectious disease, invigorates the psyche and prevents bleeding gums. Rosehips are also a great source of vitamin A and D.<\/p>\n

Easy to prepare, the rosehip syrup has anti-diabetic and anti-inflammatory properties, helps prevent melanoma and tonifies the skin thanks to the vitamin D contribution, improves heart health in obese patients, decreases blood pressure and cholesterol, decrease signs and symptoms associated with arthritis, strengthens the bones, treats stomach disorders and colds and improves the body\u2019s defense mechanisms. In brief, the rosehip syrup is an excellent natural tonic, invigorating our body by helping produce the hemoglobin and strengthening the function of the internal organs, with proven effects in infectious and contagious diseases and viroses.<\/p>\n

Since we mentioned all these rosehip syrup health benefits, let\u2019s now take a look at a rosehip syrup recipe. Wash about a kilogram of ripe rosehips after removing the stalks. Use a blender to macerate the fruit, cutting them in small pieces. The chopped rosehips should be put into a pan of boiling water as quickly as possible as the vitamin C begins to break down as soon as the rosehips are damaged. The consistency of the mixture should be soup like with more rosehip than water. Bring the macerated rosehip to a boil and then remove from fire, allowing to stand for 15 minutes.<\/p>\n

Pour the mixture then through a jelly bag and then put the chopped fruit back in the pan, add some water, boil again and at the end of the process repeat the straining process to get all the juice from the rosehips. The syrup will finally look like tomato soup. Add 750 grams of sugar to each liter of syrup and bring to the boil again. Bottle the rosehip syrup in sterilized bottles and keep them in a cool dry place and refrigerate after opening a bottle. Drink a spoonful three times a day or add to homemade desserts and plum brandy.<\/p>\n

Sources: Healthbenefitstimes.com, Jeremytaylor.eu, Lataifas.ro