Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 quart rose hip juice or puree (fresh or canned)
- 2 to 4 Tablespoons honey
- 1 to 3 Tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
- 1 Tablespoon potato starch, cornstarch, or tapioca granules
- 6 (about) Tablespoons sour cream or yogurt, optional
Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served.
Yield: 5 to 6 medium bowls
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.
Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.
Recipe Source: The Craft of the Country Cook by Pat Katz (Hartley & Marks, Publishers)
Reprinted with permission.