Author: Karon Grieve
Recipe
Homemade rosehip syrup is one of the treats of foraging in Autumn/fall. This sweet syrup is full of vitamin C and tastes delicious too and with only 2 ingredients and easy to make it is a winner! Use it to ward off colds, add it to co*cktails and pour over pancakes and ice cream too.
Rosehips
These are the fruits of wild roses and they appear in the hedgerows in late summer/autumn once the roses themselves have died back. They are bright red when they are ripe and full of little seeds.
Rosehips also have a funny furry type inside and this was once used as itching powder!
Rosehips are seriously good for you as they contain 5 times more vitamin C than an orange! They also contain Vitamins A, D (the sunshine vitamins we very often lack in the winter months) and vitamin E, as well as antioxidants.
I love rosehips and have used them to make my popular Rosehip vinegar, Hedgerow jelly and my traditional rosehip jelly.
Rosehip syrup
Back when I was a child rosehip syrup was often doled out every morning in winter to ward off colds as it does work and tastes good so children will willingly take it.
Foraging
Rosehips are just one of the many wonderful wild fruits that are available in autumn in our hedgerows. For more of my fun foraging recipes check out my Foraging Section.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for rosehip syrup
There are only 2 ingredients in my homemade rosehip syrup – rosehips and sugar.
That’s it folks!
How to make rosehip syrup
It’s really to make this rosehip syrup. You don’t need to faff about removing the seeds or anything like that.
Simply chop off the ends of the rosehips and chuck the rest into a food processor and pulse to break them up.
Bring to the boil with 750ml of water then simmer for 15 minutes.
Now you have to strain the cooked rosehips through a sieve lined with muslin twice. Why do this twice? Because to get a nice clear rosehip syrup and to get this you want to remove all the tiny little bits and pieces in the rosehip juice that can sneak through the first time you sieve it.
For every 500ml of rosehip juice, you have use 350g of sugar and simply heat in a pan till the sugar has dissolved then boil for 3 minutes.
Pour your rosehip syrup into a sterilised bottle. Check out my post here on how to sterilise glassware.
How to use rosehip syrup
Don’t just think of this tasty and colourful rosehip syrup as something to serve to kids to avoid a cold in winter. Yes , it is good for that but it is so tasty you can serve it in lots of other ways too.
Have it as part of a co*cktail in a rosehip martini. Or just add to a gin and tonic for a bit of Autumnal fun.
Serve your rosehip syrup over ice-cream or Greek yogurt for an instant dessert.
Just add soda water for a refreshing drink.
Use rosehip syrup to serve over pancakes and waffles instead of the usual maple syrup.
Looking for more delicious autumnal foraging ideas? Then check out these fun recipes before you go;
Spiced crab apple jelly with Scotch whisky
Spiced plum and apple jam
Blackberry and apple gin liqueur
Homemade hawthorn berry ketchup
Easy homemade elderberry chutney
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Homemade Rosehip Syrup
Karon Grieve
Super quick and easy to make with only 2 ingredients rosehip syrup is packed with vitamins and tastes delicious too
4.37 from 11 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course sweet preserves
Cuisine Scottish
Calories 1778 kcal
Ingredients
- 500 g rosehips
- 250 g sugar
Metric – US Customary
Instructions
Cut the tufty ends off the rosehips and blitz in food processor till roughly chopped
Add to a pan with 750ml water bring to boil then simmer for 20 minutes
Strain the rosehips through a muslin lined sieve twice to remove all solids
Measure the juice and for every 500ml of juice use 325g of sugar
Heat gently till the sugar has completely dissolved then boil for about 3 minutes
Pour the rosehip syrup into sterilised bottle
Video
Notes
This homemade rosehip syrup will keep for up to 6 months in a cool dark place. Once opened store in fridge.
Use to ward off colds in winter by taking a teaspoonful a day.
Serve instead of maple syrup over pancakes and waffles, or serve over ice-cream too,
Add to co*cktails or just add soda water for a long cool drink.
Calories shown for full amount made
Nutrition
Calories: 1778kcalCarbohydrates: 441gProtein: 8gFat: 2gSodium: 23mgPotassium: 2150mgFiber: 121gSugar: 262gVitamin A: 21725IUVitamin C: 2130mgCalcium: 848mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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