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Wild Rosehip Syrup

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side dishes/snacks
Servings 1 portion


  • 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.
Keyword rose hips, syrup, winter