Rose Hip Ice Lollies

These Rose Hip Ice Lollies are a brilliant way to get children enjoying Rose hips on these hot late summer days.

Both Dog rose and Japanese rose can be used in this recipe; personally I use the hips for everything from sundried rose hips, to making soups and salads. It’s a little like a sweet tomato – the classic is rose hip syrup, however here we’re making creamy rose hip ice lollies (a great way to get kids to top up their vitamin C levels)


Ingredients:

to make 6 ice lollies

  • 150g Rose hips – ripe and soft
  • 150g granulated sugar
  • 300ml full fat milk
  • 400ml single cream
  • 1 teaspoon vanilla essence

Click here to see our Japanese Rose foraging guide.


Method:

  1. In a food processor place all of the ingredients and blitz until a seedy pulp is made
  2. Pass the whole mixture through a fine sieve – like the kind you would use for flour. This will remove all of the seeds.
  3. Pour your remaining mixture in to ice lolly moulds and leave in the freezer over-night until frozen.
  4. Or to make ice cream, freeze in a tub and before serving quickly blitz the frozen block in a sturdy food processor for 30-50 seconds to churn and soften up.


Click here to see all of our Rose Recipes


References

Find more about Rose Hip medicinal benefits

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