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:

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.