This rosehip mead recipe combines the flavour of the rosehips with that of honey and it’s a perfect match. A straightforward easy recipe.
Those of us of a certain age will remember the rosehip syrup that used to be given to children. A vitamin C source after they’d been forced to swallow their cod liver oil. It was almost worth swallowing the truly awful cod liver oil for the sweet rosehip.
Often rosehips can be found in wild hedgerows. Do remember when foraging not to trespass onto private land, take no more than you will use and never completely strip a plant – leave some for the birds. Avoid foraging from the side of busy roads because of pollution.
Ingredients for Rosehip Mead Recipe
- 3lb Rosehips
- 3 to 3½lbs Honey
- 2 lemons
- Wine or Mead Yeast
- Yeast Nutrient
Method for Rosehip Mead Recipe
- Start the yeast 2 days ahead if possible. Take a sterilised jar and add a tablespoon of honey. Pour on a ¼ pint to ½ pint of boiling water and stir to mix. When cooled to 20°C or below, add the yeast and yeast nutrient. Keep covered but not airtight, a muslin cover affixed with a rubber band or string is ideal.
- Wash the rosehips in cold water, remove any stalks etc. Put into a large pan with 4 pints of water. Bring to a boil and simmer for 5 minutes. Mash the softened rosehips – an old fashioned potato masher is good for this or a hand blender.
- Put the honey into a fermenting bin or lidded wine bucket and strain the rosehip liquid through a jelly bag or muslin cloth onto it whilst still hot. Stir the honey until dissolved.
- Add the juice of the lemons.
- Allow to cool to 20°C and then add the prepared yeast starter.
- A fierce fermentation should begin quickly. After a few days to a week the rate will have slowed and the must can be poured into a demijohn and topped up to the gallon with cooled boiled water prior to fitting the air-lock.
- Keep in a warm place until fermentation stops
- Move the demijohn into a cool place and when ready to drink, rack off into bottles.
Mead improves with age and is best stored for at least a year prior to drinking. Some of the best meads mature for 7 years prior to drinking.