by Augusto Tocci

Making rosehip jam destroys its one most valuable component: its high quantities of vitamin C since the mineral very reactive to heat. So, to avoid losing out on this precious mineral, instead opt for a recipe that doesn’t call for heat. Macerate the fruit in alcohol for approximately fifteen days before filtering it.

Once the fruit has been filtered, add water and let it infuse for another five to six days. Filter and mix the water with the alcohol. Then, add in a simple syrup which is a mix of water and sugar. Let the liquid age for about one month in cool dry place.

We like to call the resulting liquid “faux rosehip liqueur” because it takes on the exact some colouring as real rosehip liqueur.