This rosehip syrup, made with foraged rose hips and honey, is a delightful way to enjoy rose hips’ fruity flavor and health benefits in various dishes, including cocktails, tea, and porridge.
In autumn, one of my favorite fruits to forage is rose hips. Their bright red color makes them easy to find among chestnuts, acorns, and other nuts, and their medicinal properties are a perfect remedy for the cold and flu season.
While many people use rose hips to make tea or jam, I also incorporate them fire cider, elderberry tincture, wine or this rosehip sauce, which we enjoyed at our Thanksgiving dinner.
Today, I’d like to share my favorite rosehip syrup recipe with you.
Rose hip syrup benefits
Rosehips have a long history of use. Our ancestors used them to survive during the cold winter months or during World War II. Full of vitamin C (they contain 5 times more vitamin C than an orange) they replaced citrus fruits that were unavailable then.
Packed with vitamin A and E, rosehips play an important role in the prevention of flu and cold as they strengthen our immune system (1). They improve blood flow (2) and certain studies suggest that rose hips from Rosa canina may help with weight loss (3).
When to forage rose hips
Rose hips ripen in late summer and are ready for autumnal foraging in autumn hedgerows and on the edges of woodlands. Their color changes noticeably, turning to orange and deep shades of red at maturity. While the outer flesh is delicious, inside the fruit are plenty of irritating hairs. But to make rosehip syrup, we don’t need to remove them; we are going to strain them with double cheesecloth.
Ideally, rose hips should be picked after the first frost, as this natural process helps to soften the fruit. However, since frost is rare in my area, I typically harvest them from September to December. Some people suggest placing them in the freezer overnight to soften if they are too hard to cut.
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, don’t forget to leave something for squirrels and birds.
If you prefer to skip the foraging step or you don’t 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
Once you collect your rosehips, remove the stems and any debris. Rinse them thoroughly under cold water, simply chop off the ends, and cut them in half. The soft ones can stay whole.
Second step: Mash the Rosehips
Use a blender or food processor and pulse to break them apart. Pulse them a few times until they are mashed but not completely pureed.
Third step: Macerate the Rose Hips overnight
Macerate the rosehips overnight to retain as much vitamin C as possible. Maceration extracts all the flavors and shortens the cooking time.
Place the mashed rose hips into a large saucepan, then pour in the boiling water. Close the lid of the saucepan and let it sit overnight. This method not only helps the syrup to become richer in color but also enhances the flavor.
Fourth Step: Simmer the mixture
The next day, bring to the boil, then turn the heat down and simmer for around 15 minutes. This will further extract the flavor and nutrients and preserve the syrup.
Fifth step: Cool and Strain
Let the mixture cool down. Once it’s cooled, strain the syrup through a fine mesh sieve lined with a few layers of cheesecloth, removing the seeds or itchy hairs.
For a quicker method, firmly press the rose hip pulp to extract as much juice as possible. Alternatively, consider letting the pulp sit for half an hour to allow all the juice to pass through.
Sixth step: Add sweetener
Add the sweetener of your choice. Honey is a popular option, but you can use brown sugar, stevia, or custard sugar. To ensure the sugar dissolves completely, boil the syrup for 3 minutes. If you’re using raw honey, warm the syrup slightly, but be careful not to exceed 37°C (98.6°F) to avoid losing its valuable nutrients. (4)
Seventh step: Fill into bottles
Carefully pour the syrup into sterilized bottles and seal. Label and use within 6 months and refrigerate once opened.
How to use Rosehip syrup
- On Breakfast: The syrup has a delicious sweet and tangy flavor, making it an excellent replacement for maple syrup. Drizzle it over pancakes, waffles, or French toast for a unique twist. You can also use it to sweeten oatmeal, muesli, or other breakfast cereals.
- In Desserts: Pour over ice cream, yogurt, or cheesecake for a fruity touch. It can also be used to create dessert sauces or glazes.
- Part of cocktails: Dilute the syrup with hot water in a 1:1 ratio to create a simple rosehip tea. For a refreshing summer drink, mix it with soda and ice cubes to make a rosehip cordial. You can also use it in cocktails like a rosehip whiskey smash.
- Hot or cold in teas or smoothies: To boost the vitamin C content and enhance the flavor of our favorite smoothie or tea recipe, add a few tablespoons of rose hip syrup. Try it in a vitamin C smoothie or green smoothie for a nutritious start to your day.
- To Make Jelly: Mix rosehip syrup with gelatin to create a rosehip jelly. This can be spread on toast or topped with desserts.
How to store rosehip syrup?
If you’re making a small batch of rosehip syrup, there’s no need for any special preservation. It will keep for up to 6 months in a cool dark place or refrigerated. However, if you intend to make a larger quantity to last the entire year or to give as gifts, you’ll need to use canning. Canning rosehip syrup is simple. Fill a large pot with water and bring it to a boil. Lower the heat and place your jars into the boiling water for 10 minutes. Remove them from the water bath. This should keep your syrup safe to use for up to 2 years.
Alternatively, you can freeze the rosehip syrup to extend its shelf life and keep it for up to 6 months. Store it in airtight containers or ice cube trays. This way, you can thaw only what you need, helping to preserve the quality of the syrup.
How do you make the rosehip syrup thicker?
When you use the syrup on pancakes or over ice cream, you need a thicker consistency, so you can reduce the syrup to achieve this. However, if you’ve used honey as a sweetener, be aware that heating it to high temperatures can reduce its medicinal benefits. In this case, it’s better to add more honey to thicken the syrup instead of reducing it with heat.
While rose hips contain some natural pectin, there’s a chance that the syrup might turn out thicker than expected. If this happens, you can gently warm it to achieve your desired consistency, but be careful not to overheat if you’ve added honey.
Can I make rosehip syrup from dried rosehips?
You can rehydrate dried rose hips, using the same maceration method as with fresh ones. Break them in the blender, add enough water to cover the dried rose hips in a large bowl. Allow them to soak for several hours, preferably overnight, to rehydrate.
Rosehip Syrup Recipe
Easy to make and nutritious rosehip syrup is a great way to enjoy rosehip's fruity taste and benefits in the kitchen.
Ingredients
- 3 cups fresh rose hips or 2 cup of dried rosehips
- 200 ml (0.8 cup) raw honey or raw sugar
- 300 ml (1.25 cup) water which you cool before use
Instructions
- Once you collect your rosehips, remove the stems and any debris. Rinse them thoroughly under cold water, simply chop off the ends, and cut them in half. The soft ones can stay whole.
- Use a blender or food processor and pulse to break them apart. Pulse them a few times until they are mashed but not completely pureed.
- Macerate the rosehips overnight to retain as much vitamin C as possible. Maceration extracts all the flavors and shortens the cooking time. Place the mashed rose hips into a large saucepan, then pour in the boiling water. Close the lid of the saucepan and let it sit overnight. This method not only helps the syrup to become richer in color but also enhances the flavor.
- The next day, bring to the boil, then turn the heat down and simmer for around 15 minutes. This will further extract the flavor and nutrients and preserve the syrup.
- Let the mixture cool down. Once it's cooled, strain the syrup through a fine mesh sieve lined with a few layers of cheesecloth, removing the seeds or itchy hairs. For a quicker method, firmly press the rose hip pulp to extract as much juice as possible. Alternatively, consider letting the pulp sit for half an hour to allow all the juice to pass through.
- Add the sweetener of your choice. Honey is a popular option, but you can use brown sugar, stevia, or custard sugar. To ensure the sugar dissolves completely, boil the syrup for 3 minutes. If you're using raw honey, warm the syrup slightly, but be careful not to exceed 37°C (98.6°F) to avoid losing its valuable nutrients. (4)
- Carefully pour the syrup into sterilized bottles and seal. Label and use within 6 months and refrigerate once opened.
Notes
It is important to use sterilized bottles that are dried, before filling them with the rose hip syrup.
Recommended Products
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Goodcook Cheesecloth, One Pack, White
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Bormioli Rocco occo Swing Bottle, 8.5 oz, 8.5 Ounce, Clear
Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 70gFiber: 0gSugar: 69gProtein: 0g
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.