Homemade Rosehip Syrup

Rosehip syrup, derived from the seed pods, or hips, of the rose plant, is full of vitamins and particularly high in Vitamin C. It can be used in many cooking applications, from a sweetener for tea to a glaze for pork to a topping for ice cream.

The best time to forage rosehips is in late summer or fall when the roses die off, ideally after the first frost. When harvesting, watch out for thorns and wear heavy gloves.

Rose hips are a great way to boost your cooking with vitamin C during cold and flu season.

If you aren’t going to use your fresh rosehips right away, you can freeze them for later use. Use them directly from frozen without chopping since the freezing will have softened them. 

If you have more rosehips than you think you will use for syrup, try this delicious rosehip tea recipe.

I am lucky to have wild roses growing in my backyard, so I have a good supply of rosehips for winter. 

If you don’t have access to fresh rosehips, you can purchase dried rosehips from some health food stores or online. 

This syrup is easy to make from fresh rosehips foraged from your garden or purchased dried rosehips.

Rosehip Syrup Recipe

Ingredients:

3 cups of fresh rose hips (or 2 cups of dried)

4 cups of water

3/4 cup of sugar or honey (adjust based on desired sweetness)

Instructions:

1. Begin by rinsing your rose hips thoroughly to remove dirt and debris. Cut the larger rosehips into halves or quarters with a sharp knife. Mash them with a fork or run them through a blender or food processor. 

2. In a saucepan, bring the cold water to a boil. Add the mashed rosehips. Reduce to medium heat and simmer for 15 to 20 minutes or until the rose hips are soft and pulpy.

3. After softening the rose hips, strain the rosehip pulp through a fine mesh sieve lined with a double layer of cheesecloth to remove any solid bits and ensure a smooth syrup. Do this a second time to remove all the tiny little hairs that can irritate the digestive tract. Press the pulp to extract as much rosehip juice as possible.

4. Return the strained liquid to the pan, add sugar, and stir well. Simmer over low heat until the sugar completely dissolves and the mixture thickens to your desired syrup consistency.

5. Pour the hot syrup into sterilized bottles. Seal and let it cool before refrigerating. Properly sealed, the syrup can last for several months.

Uses for Rosehip Syrup

This sweet syrup has many uses:

Tea Sweetener: Sweeten your tea with a teaspoon of rosehip syrup to give it a vitamin boost and a unique flavor.

Cocktail and Mocktail Ingredient: Its unique flavor complements many spirits and sparkling waters, making it a fantastic addition to your drink recipes.

Breakfast Companion: Drizzle over pancakes and waffles, or incorporate it into your yogurt for a berry-like tang.

Dessert Glaze: Use it as a glaze for cakes, panna cotta, or even fresh fruits, or drizzle over ice cream for an added layer of flavor.

Health Benefits

Immune Support: Rosehips contain more Vitamin C than oranges, making them a natural immune system booster and a natural remedy for colds and sore throats.

Skin Health: Its antioxidant properties can promote healthier skin.

Storage

Rosehip syrup is a wonderful way to preserve roses’ essence and nutritional benefits well into the colder months. Pour the syrup into a sterilized bottle or bottles with air-tight lids. The syrup will last for up to 4 months. Keep it in the refrigerator after opening it and use it within 2 weeks.

Whether you’re looking to add a unique flavor to your food, boost your immune system, or enjoy the sweet tang of rose hips, this syrup offers a multitude of benefits. Enjoy the rich, fruity flavor of rose hip syrup and discover the various ways you can add it to your cooking.