Nick Moyle, Richard Hood

Rhodomel (Rosehip Mead)

Preparation info
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
Brew it Yourself: Make Your Own Beer, Wine, Cider and Other Concoctions
Brew it Yourself

By Richard Hood and Nick Moyle

Published 2024

  • About

The rose is a prickly beast of a plant that doesn’t relinquish its fruit gladly, but scratched hands are a small price to pay for a foraged bag of the versatile, vitamin C-packed berries that will feed this mead. Marry your rosehips with a lightly flavoured honey if you can, so as not to swamp the berries’ subtle, fruity flavours.

Ingredients

  • 450 g/1 lb rosehips
  • 1.5 kg/3

Method

  1. Wash the rosehips, then mash them up with a mortar and pestle (or wrap them in a plastic bag/towel and bash with a rolling pin), then stuff them inside a muslin bag.
  2. Put the bag in a saucepan along with 2l/70fl oz/8 cups water, bring to the boil and simmer for 20 minutes, skimming off any scum that rises. Remove from the heat and allow to infuse for 24 hours.