Everything’s Coming Up Rose Hips

Looking for a major eleGAHNT Mother’s Day brunch cocktail? Tired of the same ol’ mimosas or Prosecco on its own? Look no further than this sparkly creation: The Gypsy Rose Hip. A Prosecco based cocktail with Lillet Blanc, rose hip syrup and lemon juice. Sounds divine, no? Yes, yes it is!

The Gypsy Rose Hip Cocktail - Bit By a Fox.jpgA few weeks back, with the onset of spring, I was in hibiscus town, turning every last cocktail I touched into a bright ruby-hued creation. This week, it’s all about rose hips.

Dried rose hipsHow many of you out there knew that rose hips are the FRUIT of roses? Well, if you did, then that’s more than I knew up until very recently, when I got a chance to experiment with these little lovelies. Fruit! On roses! I don’t know why this is such a revelation but I love it so much for some reason. These small, orange-y red berries are not only super rich in vitamin C (20 times more than oranges!) and have been known to ward off colds in the winter, but they also have a lovely, tang and are even slightly tropical in taste. A perfect cocktail ingredient!

Rose Hip Syrup
1 cup sugar
1 cup water
1/2 cup dried rose hips

Combine sugar and water over med-high heat in a saucepan and bring to a boil. Lower heat and add dried rose hips. Simmer for another 5 minutes, stirring until all sugar is dissolved. With the heat off, let steep for another 20 minutes. Strain through wire mesh and let cool. Will keep in the refrigerator for 3-4 weeks.

So, instead of roses this year, give your momma a drink…with rose hips in it! And make it a sassy sparkler with The Gypsy Rose Hip!

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