Homemade Hawthorn Rolls (Naturally Sweet & Tangy, No Additives)
I love making these homemade hawthorn rolls whenever I crave something tangy, fruity, and nostalgic. They’re naturally sweet-and-sour, pleasantly chewy, and completely additive-free. Made with just fresh hawthorn and rock sugar, this simple recipe is easy enough for beginners and perfect as a healthy snack for both kids and adults.
Ingredients
- 1000 g fresh hawthorn about 2 lb, weight before coring; yields ~700–800g after
- 250 g rock sugar adjust to taste: up to 300g for sweeter, down to 200g for more tang
- 150 –200ml water use just enough to prevent scorching
Instructions
Prepare the hawthorn
- Wash the hawthorn thoroughly and soak in lightly salted water for 10 minutes, then rinse clean. Cut each hawthorn in half and remove the seeds and stems completely.
- Note: Removing all seeds and stems is essential for a smooth, pleasant texture.
Cook and puree
- Add the prepared hawthorn to a wide pan with the water and rock sugar. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15–20 minutes until the hawthorn is very soft and easily crushed.
- Transfer the mixture (with a little liquid) to a blender and blend until smooth.
- If you don’t have a blender, mash while hot, then press through a sieve for a finer puree.
Spread and air-dry
- Line a tray with parchment paper or a silicone mat. Pour the hawthorn puree onto the tray and spread evenly to 2–3mm thickness.
- Place in a well-ventilated, shaded area and let air-dry naturally for 12–16 hours, until the surface is dry to the touch, elastic, and no longer sticky.
- Note: Avoid humid environments or direct sunlight to prevent spoilage or cracking.
Roll and cut
- Once fully dried, gently peel the hawthorn sheet off the liner. Roll it up tightly from one side, then cut into 3–4cm pieces using a lightly damp knife to prevent sticking.
- Store in an airtight container in a cool, dry place, or refrigerate for a chewier texture.