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Rose-hip cordial


900g wild rose-hips
1.8 litres water
275g for every 600ml juice squeeze of lemon juice to taste.


Boil the water in a large saucepan and put in the rose-hip mash and simmer for 15 minutes.

Strain the juice through a jelly bag or muslin. Measure the juice and add the appropriate amount of sugar and lemon juice. Heat together until the sugar is dissolved.

Fill up the clean warmed bottleing jars and stand them in a shallow tray in an oven at 150 degrees. Bring to simmering point and allow a further 20 – 30 minutes more cooking.

Leave to cool and store in a dark place.

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.