Make Rosehip Syrup
Did you know that the same rosehips we used as itching powder in school are actually tiny powerhouses of nutrition? These bright red fruits, hiding along hedgerows and wild rose bushes, are packed with Vitamin C—far more than oranges—and have been used for centuries to make teas, syrups, and jams.
During World War II, rosehip syrup became nationally recommended as a daily supplement due to its health benefits. A nationwide effort in 1941 resulted in the production of 600,000 bottles of rosehip syrup, supporting the nation’s health during a time of scarcity. This recipe brings history to life, letting you create a delicious and nutrient-rich syrup that’s perfect for cocktails, pancakes, or a simple health boost.
How long will it take?
How hard is it?
How many people can do it together?
Over 2 hours
Moderate
Participants: Solo or group activity
Autumn
a wildish story
What do you need?
300g of rosehips
1 liter of water
Approximately 300g of sugar
2 jam jars Muslin or cheesecloth
A saucepan Freezer
How to do it.
Prepare the Rosehips After collecting your rosehips, remove the stalks and freeze them for 24 hours to mimic frost.
This enhances their sweetness by increasing sugar concentration. Defrost and Wash Defrost the hips, wash them thoroughly, and press them under a knife to split them slightly.
Steep the Hips Bring 500ml of water to a boil, turn off the heat, and add the rosehips.
Cover the pan and let them steep for 15 minutes.
Strain the Liquid Pour the mixture through a muslin cloth into a bowl, pressing out as much liquid as possible.
Save the hips for a second steeping. Repeat the Process Add the remaining 500ml of water to the saucepan, bring it to a boil, and repeat the steeping and straining process.
Discard the rosehip pulp after the second strain.
Reduce and Sweeten Combine the strained liquids in a clean saucepan, bring to a boil, and simmer for 15–20 minutes until about one-third of the liquid has evaporated.
Stir in the sugar until dissolved and simmer for another 5 minutes. Sterilize Jars Place your jam jars and lids in a preheated oven at 100°C for 10 minutes to sterilize them.
Bottle the Syrup Pour the hot syrup into the sterilized jars, seal tightly, and let cool. Store in a cool, dark place.