A bush adorned with vibrant Rosehips, showcasing nature's beauty.

Homemade Rosehip Syrup

Rosehips are a fruit from the same family as apples, and this classic autumn hedgerow syrup boasts a unique and delightful flavour—warm, floral, and fruity. This method is the simplest and most effective I've found for making rosehip syrup. Double-straining ensures that the tiny, irritating hairs inside the rosehips are removed, resulting in a smooth syrup.
20 mins
serves 1

Method

  1. Sterilise a couple of bottles and vinegar-proof screw tops or stoppers by washing them thoroughly in hot, soapy water. Rinse well, then place them on a tray in a low oven (120°C/Gas Mark 1/2) to dry and heat.
  2. Roughly chop the rosehips in batches using a food processor, then transfer them to a large saucepan and add 1.25 litres of water.
  3. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes.
  4. Strain the mixture through a double layer of muslin, allowing the pulp to sit for at least 30 minutes to extract all the juice.
  5. If needed, wash the muslin or use a fresh piece. Fold it to double it and pass the strained juice through it again.
  6. Measure the rosehip juice into a large saucepan. For every 500ml of juice, add 325g of sugar.
  7. Heat slowly, stirring until the sugar has dissolved. Then bring to a boil and cook for 3 minutes, skimming off any scum as necessary.
  8. Decant the syrup immediately into the prepared bottles and seal them.
  9. Label the bottles once they have cooled completely. Use within 4 months, and refrigerate after opening.

Ingredients

  • 1 kg rosehips, trimmed and washed
  • About 500 g granulated sugar

This recipe makes approximately 1 litre for you to enjoy!

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