Back in the old days we looked to what was growing around us to heal us, and it wasn’t that long ago that mothers were spooning things like rosehip syrup into their little ones.The hawthorn has long been known to help the heart in more ways than one, and also helps with anxiety, blood pressure and much more. Along with the rosehips, which are full of vitamin C and good for joint stiffness, ginger which is excellent for the tummy, lemon which is an immune booster and cinnamon which helps regulate blood sugar and reduce cholesterol. And that’s just a taste of what wonderful things these natural ingredients can do and by the way, end up being pretty yummy!
Put the first 6 ingredients into a pan and being to the boil. Simmer for 30 minutes, mushing the berries every now and then. Give it one final mashing before straining through a muslin, sitting on a sieve (I folded the muslin into quarters to make sure nothing but juice got through) over another pan with the sugar or honey in it making sure to squeeze all goodness out. Put back on the heat and simmer for a further 10-15 minutes to dissolve the sugar and thicken slightly. Pour into sterilised bottles and name and date them. Keep stored in the fridge and use within 6 months…..2 ml 3 times a day.