Rose hips are loaded with Vitamins C and have many health benefits. They have a sweet and mild flavor and can be used in various recipes, including Rose Hip Syrup. Enjoy this sweet syrup as a cordial, in mixed drinks, or poured over Pumpkin Spice Pancakes or ice cream.
Rose hips are known for their medicinal benefits. They are naturally sweet and perfect for making rosehips syrup.
Long after the delicate and fragrant pink wild roses have faded, the red and orange rosehips make their appearance.
Whether you may find them in your own back yard, or along your favorite hiking trail, these overlooked jewels are ready to be enjoyed by wildlife and foragers alike! Besides being very good for you, rose hips have a sweet and pleasantly mild flavor.
If you have extra Rose hips, use them to make this delicious crabapple and rosehip jam!
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🛒 What You Need For This Recipe
🔖 Ingredient & Substitutions
- Rosehips: Rosehips come in different sizes and colors. If possible, choose rosehips that are darker in color. Larger rosehips are preferred because they're fleshier and you won't need to pick as many to get the amount that you need. Shriveled/dried rose hips can also be used because they will rehydrate while cooking.
- Sugar: This recipe calls for plain white sugar. However, you can use honey for a healthier option.
- Orange Slices: Fresh or dehydrated orange slices add a nice hint of citrus flavor to the syrup.
- Rose Water: The Rose Water is optional but intensifies the rose flavor. All you need is ½ to 1 teaspoon.
🌹 How to Make Rosehip Syrup
Step 1: Wash the rose hips and remove the stems and the dried part on top.
Step 2: Measure 5 cups of rose hips, then add to a clean saucepan. Add the orange slices and cover with 4 cups of water. Bring the mixture to a boil, then simmer for 15 minutes.
Step 3: Mash the rose hips during the last 5 minutes of cooking to extract their juices. Strain the pulp through a strainer, set over a large measuring cup. Reserve the rosehips.
Step 4: Pour the strained liquid through a soup bag to clarify it even further.
Pro tip: If you don't have soup bags, you can also use cheesecloth, muslin, a fine sieve to strain the syrup.
Step 5: While the rosehip juice is straining, add the reserved rosehips back into the same pot and cover with 2 cups of cold water. Bring back to a boil and simmer for 15 minutes.
Step 6: Repeat the straining process, first through a strainer, then through a soup bag.
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Step 7: Add the rosehip juice, sugar, and rose flower water to a clean pot. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil, then simmer for 5 minutes. Skim foam if necessary.
Pro Tip: For every 1 cup of juice, add ½ cup of sugar. I had 3 cups of juice, so I used 1½ cups of sugar.
Step 8: Cool the rose hip syrup slightly before pouring it into a 16-ounce bottle. Store the bottle in the refrigerator and consume it within 6 months.
🍋 More Syrup Recipes to Try
If you enjoy this rosehip syrup recipe, be sure to check out these other delicious syrup recipes!
🤷🏻♀️ Recipe FAQs
The rosehip is the round, seed-filled bulb that is left on the stem of rose bushes long after the roses fades. Rose hips are normally found underneath the rose petals and get larger as the seeds grow inside the bulb. The nutrient-packed outer flesh is used to make vitamins and used in various recipes.
Rosehips are ready to harvest in early to mid Fall. However, it is commonly suggested that the rose hips will be sweeter if picked after the first frost.
According to Healthline.com, rose hips may lower signs of aging, aid in weight loss, reduce arthritis pain, lower cholesterol levels, and reduce high blood pressure.
Rose hips are naturally loaded with high levels of vitamin C. The pigments that give rosehips their orange-red color contains Beta Carotene and can promote both skin and eye health.
Rose hips can be steeped in hot water to make rose hip tea. They can also be dried and ground into a powder, or used to flavor soups. Rose hips can also be used to make delicious marmalades and jellies. You can even use rose hips to make wine.
A tablespoon of rose hip syrup can be taken daily to build up the immunity system and as a preventative to the common cold and flu. The syrup can also be mixed with water, unflavored carbonated drinks, and used in cocktails.
Rose hip syrup can also be added to tea, or poured over ice cream, pancakes, or used to flavor frosting. The possibilities are endless!
I like to snack on rosehips in the fall when I take my dogs for a walk around our property. The key is to eat the rose hips' outer flesh. Avoid the seeds and the irritating hairs in the center of the pod. Interestingly enough, the hairs are used to make itching powder.
👩🏼🍳 Pro Tips
- Rose Water is used throughout the Middle East in various sweets including Baklawa. However, a little goes a long way so use it sparingly.
- Some recipes call for removing the seeds and tiny hairs from the center of the rosehips before boiling them. However, it's not necessary for this recipe, since we will be double straining the rosehips and liquid before making the syrup.
- To can this syrup, fill sterilized jars with the hot syrup, leaving ¼-inch headspace. Wipe the rims and tighten the lids/rings. Process in the canner for 10 to 20 minutes depending on your elevation.
🍓 More Syrup Recipes
📖 Recipe
How to Make Rose Hip Syrup
Ingredients
- 5 cups fresh rose hips
- 1½ cups granulated sugar
- 2 slices fresh or dehydrated oranges
- ½ teaspoon rose water (optional, but recommended)
Instructions
- Wash the rose hips and remove the stems and the dried part on top.
- Measure 5 cups of rose hips, then add to a clean pot. Add the orange slices and cover with 4 cups of water. Bring the mixture to a boil, then simmer for 15 minutes.
- Mash the rosehips during the last 5 minutes of cooking to extract their juices. Strain through a strainer, set over a large measuring cup. Reserve the rosehips.
- Pour the strained liquid through a soup bag to clarify it even further.
- While the rosehip juice is straining, add the reserved rosehips back into the same pot and cover with 2 cups of cold water. Bring back to a boil and simmer for 15 minutes.
- Repeat the straining process, first through a strainer, then through a soup bag.
- Add the rosehip juice, sugar, and rose flower water to a clean pot. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil, then simmer for 5 minutes. Skim foam if necessary.
- Cool the syrup slightly before pouring it into a 16-ounce bottle. Store the bottle in the refrigerator and consume it within 6 months.
Notes
- For every 1 cup of juice, add ½ cup of sugar. I had 3 cups of juice, so I used 1½ cups of sugar.
- Rose flower water is used throughout the Middle East in various sweets including Baklawa. However, a little goes a long way so use it sparingly.
- Some recipes call for removing the seeds and tiny hairs from the center of the rosehips before boiling them. However, it's not necessary for this recipe, since we will be double straining the liquid before making the syrup.
- To can this syrup, fill sterilized jars with the hot syrup, leaving ¼-inch headspace. Wipe the rims and tighten the lids/rings. Process in the canner for 10 minutes.
Faith Foust says
I just found some more rosehips but don't have time to do anything with them before our trip. Can I safely freeze them and cook them later?
Hilda Sterner says
Hi Faith, you sure can! Thank you for the comment! ❤️
Faith Foust says
Made a small batch off of my one wild rose bush. I'm excited about all the good Vitamin C packed into that bottle!
Faith Foust says
Forgot to mark my 5 stars!
Hilda Sterner says
I've been drinking mine this week to ward off cold symptoms that I was having. I felt better the day after!
Lanny Kaufer says
Great recipe with lots of useful and important info. Thanks for sharing.
Hilda Sterner says
Thanks, Lanny! Appreciate the comment and hope you're doing well!
Kelly Methey says
I had no idea that rosehips are such a powerhouse of health benefits! I will be trying this recipe as soon as I can find some! Thanks, as always, for the good info your provide along with your recipes!
Hilda Sterner says
Thanks, kelly! If you get here quick enough, there's a ton off of Mee Road!