for the soup
- 200g fresh rosehips
- 2500ml water
- 100g sugar
- 1 tsp arrowroot
- Toasted flaked almonds
- Dried edible rose petals
- Mash the rosehips, transfer to a saucepan and cover with water. Soak for 4 -6 hours. Using the same water, boil the rosehips for 30 minutes or until soft. Remove the rosehips by straining through a very fine sieve lined with muslin.
- Retain the liquid and add extra water if necessary to bring up to 1 litre. Bring the rosehip liquid to the boil and add the sugar, reduce heat to simmer.
- Mix the arrowroot with 1 tbsp water. Gradually pour this into the gently simmering soup and stir continuously for 3 minutes – do not boil.
- Garnish with edible dried rose petals and toasted flaked almonds.
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