How to Make Rose Hip Syrup

4.92 from 12 votes

Simple to make rose hip syrup, a delicious way to get your vitamin C.

Prep Time20

Cook Time40

Total Time1

Course: Condiments, syrup

Cuisine: American

Servings: servings

Calories: 60kcal

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.

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 Baklava. 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.