Recipe for rosehip tincture
Rose hips are one of the greatest sources of vitamin C. The fruit has 10 times more of this vitamin than blackcurrants. Just three rose hips are enough to meet the daily requirement of this important vitamin. The tincture of wild rose greatly strengthens the body. If you are putting together a first-aid kit consisting of tinctures, you cannot forget about the wild rose.
This tincture is quite troublesome because it is quite resistant to clarification, but it is worth the effort because in addition to the already mentioned health properties, it tastes delicious, has a floral-honey aroma and a deep pink-herbaceous color.
- 1 kg whole rosehips
- 1 litre of alcohol 50%
- one and a half cups of multi-flower honey
- juice of half a lemon
Rose hips harvested after the first frost are the best for tincture. You can help nature by putting the fruit in the freezer for a day. The ends should be removed from the fruit. Some people advise removing the seeds from the middle as well. However, this is tedious work and, in principle, unnecessary.
Pour alcohol over the sliced rosehips, close tightly and leave in a dark place for a month. After that time, pour off the liquor and pour a glass of boiled water over the sheep and leave it for a week. After a week, pour off the liquid and gently squeeze the fruit. Dissolve honey in the liquid, add lemon juice and combine with the liquor. Set aside to decant for 6 months. In case of precipitation of sediment, filter it.