Fancy a cuppa? We’ll just pop to the end of the garden and brew up

In our November issue, Lia Leendertz showed us how to forage rose hips and threw in a few delicious recipes, too. If you had a glut though, you might like to dry some to keep for rosehip tea, a delicately flavoured beverage that will warm you through the colder months.

Here’s how to make rosehip tea, from hedgerow to armchair.

Pick your rosehips. After the first frost is best but if they get too frozen they’ll be no good. Lia recommends you pick them whenever you spot them, frost or no, and pop them in the freezer for a few hours to create a fake first frost. You can cut them off with scissors or a knife or just pick them off. Gloves are a good idea.
Rose hips can be used whole, or you can trim either end if you prefer. You can also cut them in half and scoop out the seeds if you like. Again, not a must but the seeds are covered in tiny hairs which might spoil your tea. It depends how ‘rough’ you like your hip tea really. Give them a good wash and dry them on newspaper in the sun if you can, or just leave them to dry off indoors.
To fully dry them, either put them in a food dehydrator (not many people have one but they are rather fun for all sorts of projects like this) or simply put them in the oven on its lowest heat for about three and a half hours.
Once the hips are dried, pop them into a food processor and give them a quick whizz. You want the pieces to be fairly chunky still.
Put the blitzed hips into a sieve and shake through any tiny bits. If you didn’t remove the hairs earlier this should get rid of them.
Ta da! You have rosehip tea! Just put your tea into an airtight jar.
To serve, put one teaspoon of the tea in a loose-leaf infuser (we like the one Teapigs sells), put it in a mug and pour boiling water on top. Allow to steep for five minutes before removing. Enjoy with a blanket and half an hour to yourself with the November ‘Cosy’ issue of The Simple Things, which is in shops now.

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