Wild Rosehip Syrup
It’s time to make wild rosehip syrup! The season for Rosehips has started and there are lots of ways of using them. A few examples are: tea, soups, jam, and syrup. Rosehip syrup can be used on desserts such as pancakes and ice cream, in oatmeal or porridge, and of course as an amazing ingredient in a cocktail. Rosehip syrup has a lot of health benefits which is why it is a great vitamin boost in the cold winter. The best time to go foraging for rosehips is after the first frost has nipped the leaves. Light frost helps sweeten the rosehip flavor. When you are looking for rosehips keep in mind that they have to be firm and bright red or orange.
Rosehips health benefits
- Rosehips are high on antioxidants, particularly vitamin C
- Rosehips lower cholesterol and blood pressure
- Rosehips improve skin health
- Rosehips enhances blood circulation
Best of luck with your rosehip foraging!
Wild Rosehip Syrup
- 2 ½ cups (300 grams) rosehips
- 1 ½ cups (300 grams) sugar, granulated
- 1 ¼ cups (3 deciliters) water
- Clean the rosehips and cut them in half. Remove the seeds. Alternatively, freeze the halved rose hips overnight in a plastic bag. Before use, smash the plastic bag against the kitchen table and the seeds will be removed from the hip.
- In a saucepan, add the halved rosehips and water and bring to a boil. Let simmer for 15 minutes.
- In the last 5 minutes of boiling, mash the rosehips as much as possible.
- Strain the liquid and the mashed rosehips. Use a spoon to squeeze out all the juice.
- Bring back the mashed rosehips to the saucepan and add another 1 ¼ cups of water (3 deciliters). Bring to a boil for another 15 minutes.
- Repeat the straining process and discard the mashed rose hips.
- In a clean saucepan, add the strained rosehip juice together with the sugar. Bring to a boil and let the sugar dissolve. Turn off the heat and let the rosehips syrup cool down.
- Fill sterilized jars/bottles with the syrup and store in a cool place.