Rosehip soup

Rosehip soup is a traditional childhood staple here in Sweden and it doesn't just taste good, but it is also rich in Vitamin C. During this time of the year, there is an abundance of rosehips that you can forage while you take your lunch or evening walk by the sea, in the countryside or even in the cities!

Ingredients:

• Rosehips

• Water

• Sugar or honey (from Malmö’s rooftops)

• Optional: cornstarch

Method

1. Forage rosehips.

2. Clean the rosehips by washing them and removing the stems, dry bits. Cut them in half and remove the seeds.

3. Place the rosehips into a pan and cover halfway with water. Cook for about 15-30 minutes or until rosehips are soft. Cook longer if you want to have a thicker consistency.

4. Mix it with a mixer or food processor then press it through a mesh bottom sieve or cheesecloth to get a smoother result.

5. Sweeten to taste with some sugar/honey.

6. OPTIONAL: If you feel that the soup is too runny, dissolve ½ a teaspoon of cornstarch in a small amount of water. Place the soup in a pan over low heat and slowly add the cornstarch-water mixture to the soup while stirring. Cook for about 10 minutes or until the soup thickens.

   Enjoy!