Rosehip – Soup

Cut the rosehips in half, remove the seeds and hairs cleanly and soften the fruit in a small amount of water. Strain through a sieve. Stretch to soup thickness with 3 cups of water. Stir together flour and wine and add to soup. Let simmer briefly and add maple syrup or sugar, if desired.

Serve with biscuits, macaroons or semolina cakes.

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