My garden provides me with a lot of rose hips that I just love to use in my cooking. For example by making traditional Swedish rosehip soup. This soup is usually served as a dessert with tiny almond biscuits, similar to macaroons. You don't need to be too thorough when you clean the rose hips for this soup either. It's so simple!

Instructions:

Pick as many rose hips as you can and remove any leaves or other plant parts. You don't have to remove the seeds. Put the rose hips in a pot and cover with water. Boil them for 10-20 minutes (cooking time depends a bit on what kind of rose hips you use.)

Mix the rose hips and the water you used to boil them and press the mixture through a fine sieve (if you make a smaller batch.) You could also use a food processor with a strainer.

Dilute the purée with water and add sugar if you want it a bit sweeter. Use cornstarch if you want to thicken it.

Serve with whipped cream and banana. Or why not some ice cream?

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth