Apricot and Rosehip Sweets
Chewy, tangy, and naturally sweet, these little bites blend soft dried apricots, rosehip tea, and goji berries or cranberries with a splash of lemon. Romantic in flavour yet practical to make year-round, they’re nutrient-rich, keep well, and offer a wholesome treat that lingers deliciously on the palate.
Ingredients
- 2 tbsp lemon juice
- 2 tsp rosehip tea or fresh, finely chopped rosehip flesh
- ½ cup dried goji berries or cranberries
- 1 cup soft dried apricots
Rose Dust
- 4 tbsp ground almond
- 2 Approx. 1 tsp beetroot powder (see Tips)
Instructions
- Chop the goji or cranberries finely or at least in half. Mix the rosehip granules & berries into the lemon juice. Press it all down until as much of it as possible is in the juice. Set aside an hour or two until the lemon juice is absorbed.
- Chop the apricots finely.
- If you’ve no pre-made Rose Dust, now is an ideal time to make some.
- Mix the apricots into the rosehip & berry mix - it should bind well. Add a small amount of Rose Dust if it helps it hold together.
- Spread some Rose Dust onto a small plate. Using the heel of your hand, press some mixture firmly down into a tablespoon-sized measuring spoon until it is level and densely compacted. (You’re going to make a flat-bottomed ‘mound’ shape, not a ball). Prise the compacted mix gently out of the spoon into the Rose Dust. You can either coat the whole mound in a little Rose Dust or leave it as is.
- Place each sweet in a mini cupcake wrapper as you go, and/or on a bed of fresh rose petals. Ooo la la!
Notes
Tips
- Loose rosehip tea is simpler to use. It is available in some organic stores or Asian food shops.
- No beetroot powder? Grate a small piece of raw beetroot on the finest setting to make x1 tsp of juicy mush. Add a little sweetener to taste, then mix into the ground almond until it’s a pale, warm pink colour. Beetroot Latte powder can suffice, though the cinnamon in it mutes the pink hue somewhat.
- If you’ve gathered fresh rosehips, chop them very finely, making sure to first remove the prickly hairs inside.
- If the berries or apricots are on the drier side, add a bit of lemon juice; they need to swell and be moist enough to bind. Experiment until the mixture holds together. The mini cupcake wrappers will come to the rescue if the result is a little crumbly, so there’s no need to fret! Silicone wrappers are helpful – they can be washed and re-used time and time again.
Tried this recipe?Let us know how it was!