North American Fruit Explorers mailing list at ibiblio

[Spidra Webster <spidra@speakeasy.net>]

Someone in another group I'm in asked this question and no one's had an answer yet. I'm willing to bet some of the smart folks on this list know.  She wanted to know how rosehip syrup could be claimed to have so much Vitamin C when it requires so much boiling to make it. Wouldn't boiling it for long reduce the Vitamin C content?

Megan Lynch

Berkeley, CA

CRFG, NAFEX: I'm in USDA Zone 9b

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