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.