This homemade rosehip syrup is one of my favorite ways to preserve wild rose hips. It has a fruity flavour and a beautiful bright red color. I love to drizzle it over pancakes, stir it into herbal tea, or add it to cocktails during the cold and flu season.
Every autumn, I forage rose hips along country paths and forest trails. While many people use them for tea or jam, I also make fire cider, elderberry tincture, wine, and rosehip sauce, which we enjoyed at our Thanksgiving dinner.
Rose Hip Syrup Benefits
Rosehips have long been valued as a natural source of vitamin C, especially during winter when fresh fruit was scarce. They also contain vitamin A, vitamin E, and antioxidant compounds traditionally used to support the immune system during cold and flu season.(1)
When to forage rose hips
Rose hips ripen from late summer through autumn and turn deep orange or bright red when ready to harvest. They grow on wild roses in hedgerows and woodland edges and are best picked after the first frost, when the fruit softens naturally.
Inside the fruit are lots of seeds and tiny irritating hairs, but donโt worry – when making rosehip syrup, everything gets strained through cheesecloth or a fine sieve.
There are several types of rose hips, but all are edible. It is good to know that rose hips come with thorns, so I always wear long sleeves, trousers, and garden gloves. While picking, donโt forget to leave something for squirrels and birds.
If you prefer to skip the foraging step or you donโt have access to rosehips, you can order dried rose hips. They are also great for making the syrup.
Wild Rose hip syrup recipe
First step: Prepare the rosehips
Remove the stems and debris from the rosehips and rinse thoroughly under cold water. Cut off the ends and slice larger rose hips in half. Soft ripe ones can stay whole.
Second step: Mash the Rose hips
Pulse the rose hips in a blender or food processor until roughly crushed. Avoid pureeing them completely.
Third step: Macerate overnight
Place the mashed rose hips into a large saucepan and pour over boiling water. Cover with a lid and let the mixture sit overnight. This helps extract flavour, color, and vitamin C while shortening the cooking time.
Fourth Step: Simmer
The next day, bring the mixture to a gentle boil, then reduce the heat and simmer for 15 minutes.
Fifth step: Cool and Strain
Let the mixture cool slightly, then strain through a fine sieve lined with cheesecloth or muslin to remove the seeds and irritating hairs.
Sixth step: Add sweetener
Stir in honey or sugar while the syrup is still warm. If using sugar, simmer briefly until fully dissolved. If using raw honey, avoid overheating to preserve its nutrients. (4)
Seventh step: Bottle the syrup
Pour into sterilized bottles or jars and seal tightly. Store in the refrigerator after opening and use within 6 months.ย
How to Use Rosehip Syrup
On breakfast
Drizzle rosehip syrup over pancakes, waffles, French toast, oatmeal, or muesli instead of maple syrup.
In desserts
Pour it over yogurt, cheesecake, ice cream, or traditional rosehip soup, or use it in dessert sauces and glazes.
In drinks and cocktails
Mix the syrup with hot water for rosehip tea, or combine it with soda water and ice for a refreshing cordial. It also works beautifully in cocktails such as a rosehip whiskey smash.
In smoothies and herbal tea
Add a tablespoon to smoothies or tea for extra flavour and vitamin C.
To make jelly
Combine the syrup with gelatin to make a simple rosehip jam or jelly for toast or desserts.
How to store homemade rosehip syrup?
Store homemade rosehip syrup in sterilized jars or bottles in a cool dark place or in the refrigerator. Once opened, refrigerate after opening and use within 4โ6 months.
For longer storage, you can preserve the syrup using a water bath canning method. Place sealed jars into simmering water for 10 minutes. Properly canned rose hip syrup can last up to 1โ2 years.
You can also freeze the syrup in airtight containers or ice cube trays for up to 6 months. This makes it easy to thaw small portions when needed.
Mistakes to Avoid When Making Rosehip Syrup
- Not straining the syrup properly โ Rose hips contain tiny irritating hairs that should be removed using cheesecloth, muslin, or a fine sieve.
- Using unripe rose hips โ Fully ripe bright red rosehips have the best flavour and sweetness.
- Overheating raw honey โ High heat may reduce some of the beneficial properties of raw honey.
- Skipping sterilized jars โ Properly sterilized bottles help extend the shelf life of the syrup.
- Pureeing the rose hips too finely โ This can make straining more difficult and leave more sediment in the syrup.
recipes with rose hips
How to Make Rosehip Syrup Thicker
To make rosehip syrup thicker, simmer it a little longer to reduce the liquid. This creates a richer syrup that works well on pancakes, waffles, ice cream, or desserts.
If you sweetened the syrup with raw honey, avoid boiling it too much, as high heat may reduce some of its beneficial properties. In that case, you can stir in a little extra honey instead.
Rose hips naturally contain some pectin, so the syrup may thicken slightly as it cools. If it becomes too thick, gently warm it before using.
Can I make rosehip syrup from dried rose hips?
Yes, you can easily make rosehip syrup from dried rose hips. Pulse them briefly in a blender or food processor, then cover with water and let them soak overnight to rehydrate. After that, follow the same method as for fresh rose hips.
Fresh vs Dried Rose Hips for Syrup
| Fresh Rose Hips | Dried Rose Hips |
|---|---|
| Brighter fruity flavour | Deeper, more concentrated flavour |
| Higher vitamin C content | Convenient year-round |
| Require cleaning and trimming | Ready to use |
| Softer after frost | Need soaking overnight |
| Produce a brighter red syrup | Produce a darker syrup |
| Best during autumn foraging season | Great when fresh rosehips are unavailable |
Homemade Rosehip Syrup from Foraged Wild Rose Hips
This homemade rosehip syrup is one of my favorite ways to preserve wild rose hips. It has a fruity flavour and a beautiful bright red color.
Ingredients
- 3 cups fresh rose hips or 2 cup of dried rosehips
- 200 ml (0.8 cup) raw honey or raw sugar
- 300 mlย ย (1.25 cup)ย ย water which you cool before use
Instructions
- Remove the stems and debris from the rosehips and rinse thoroughly under cold water. Cut off the ends and slice larger rose hips in half. Soft ripe ones can stay whole.
- Pulse the rose hips in a blender or food processor until roughly crushed. Avoid pureeing them completely.
- Place the mashed rose hips into a large saucepan and pour over boiling water. Cover with a lid and let the mixture sit overnight. This helps extract flavour, color, and vitamin C while shortening the cooking time.
- The next day, bring the mixture to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Let the mixture cool slightly, then strain through a fine sieve lined with cheesecloth or muslin to remove the seeds and irritating hairs.
- Stir in honey or sugar while the syrup is still warm. If using sugar, simmer briefly until fully dissolved. If using raw honey, avoid overheating to preserve its nutrients.ย (4)
- Pour into sterilized bottles or jars and seal tightly. Store in the refrigerator after opening and use within 6 months.
Notes
It is important to use sterilized bottles that are dried, before filling them with the rose hip syrup.
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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 70gFiber: 0gSugar: 69gProtein: 0g
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I can’t wait to make this. I have a huge rose garden and only used them for tea.
Do you still do the blender and mash steps with dried hips?
Yes, but let them macerate over night before the blending.
Beautiful recipe!!
I wonder if its necessary to remove/ cut off the ends of the Rosehips if they willl anyways be strained?
Hi Jess, If you plan to strain the syrup well through a fine sieve or muslin cloth, itโs not strictly necessary to cut off the ends. However, trimming them can help remove any dried flower parts or debris and slightly improve the flavor and clarity of the syrup. So itโs more about getting a cleaner result – not essential, but recommended if you have the time. Vladka
Also its unclear to me how much water + rosehips to use for the syrup
Hi Jess, For this recipe, youโll need 3 cups of fresh rosehips (or 2 cups of dried) and 300 ml (about 1ยผ cups) of water. The water amount stays the same whether you use fresh or dried rosehips โ the difference is just in how much the rosehips expand during cooking.
Can you clarify what you mean by seal? will it keep for 6 months with simply sealing by putting the lid on the jar- or do you neeed to boil it?
Hi Rose, Great question! ๐ By โseal,โ I simply mean closing the sterilized bottles tightly with their lidsโno need to boil or water-bath them. As long as the bottles and lids are properly sterilized and the syrup is poured in while still hot, it will keep well for up to 6 months in a cool, dark place. Once opened, just store it in the fridge and use within a few weeks.