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:
- In a food processor place all of the ingredients and blitz until a seedy pulp is made
- Pass the whole mixture through a fine sieve – like the kind you would use for flour. This will remove all of the seeds.
- Pour your remaining mixture in to ice lolly moulds and leave in the freezer over-night until frozen.
- 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.
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