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By John Fenna

Here is a little seasonal recipe that I have found simple to follow and gives very enjoyable results! This recipe provides something I would compare to a medium sherry.

INGREDIENTS
2lb rosehips
2lb sugar
Juice of 1 lemon and 1 orange
1 gallon of water
Yeast (general purpose)

 

METHOD

Harvest the rosehips after the first frosts, wash them well and remove any old petals and stalks. Cut or crush the rosehips and put them and sugar into a lidded bucket.

Pour on the boiling water and stir well to dissolve the sugar. Use a long stick or spoon and avoid contact with the irritating “hairs” of the rosehips.

When the mix is cool, add the lemon and orange juice and the yeast (follow instructions on the yeast packet).

Put the lid on the bucket and leave it in a warm place for 2 weeks.

Strain the mix through a fine jelly bag (or parachute silk) into a fermentation jar (demijohn) and fit an airlock.

When the wine is clear, siphon it into a fresh jar for 3 months before bottling. Leave for another 6 months before sampling for a more mature flavour.
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