The Rose Hipster

You will need

For the Rosehips syrup

1 kg Rosehips (rosa canina or rosa rugosa)
3 litre boiling water
30ml lemon juice
300gm raw granulated sugar (100gm to every 500ml liquid)


For the cocktail

50ml Gordon’s London  Dry Gin [2 units]
50ml Rosehip syrup
20ml lime juice
1 extra large ice cube/ball
Dash of Prosecco [0.5 units}
Lime zest & frozen rosehip (optional)


For the Rosehips syrup

1. Prep the rosehips, washing and removing the stems and blend in a food processor.

2. Add to a large pan the 2 litres of the boiling water and with the blended rosehips- boil for 10 minutes. Remove from the heat and steep for a further 20 minutes

3. Strain through a large piece of muslin by tying up the corners and hanging while catching the sieved liquid into a bowl underneath. Gently squeeze the bag to drain out as much liquid as you can.

4. Keep the liquid aside and add the remaining pulp to a pan with the remaining 1 litre boiling water, simmering for 10 minutes and repeating the straining process.

5. Sieve the collected liquid again, this time using a piece of doubled up muslin over a fine mesh sieve, to get a clearer liquid.

6. Measure the extracted liquid into a saucepan, with the measure of lemon juice and add 100g of sugar to every 500ml of liquid.

7. Gently warm on a low heat, stirring until the sugar has completely dissolved- about 5 minutes.

8. Pour the syrup into sterilised bottle/s, seal, label and store in the fridge when cooled. Keeps in the fridge for up to 4 months.

For the cocktail

1. Build in the glass over ice and gently stir. Add a dash of Prosecco or soda water.

2. Garnish with lime zest & frozen rosehip (optional).

Recipe courtesy of Gordon's London Dry Gin - you must be 18+ to drink - remember to drink responsibly. You can find out more here

The aperitifs are the perfect pre-dinner drink. Kylee's 'Rose Hipster' cocktail made with Gordon's London Dry gin is paired with crackers with homemade ricotta, caramelised red onion and pickled pea and mint.