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Home » ALL RECIPES » Homemade Rosehip Syrup Recipe

Homemade Rosehip Syrup Recipe

Author: Karon Grieve Published : September 2021

Recipe
homemade rosehip syrup
rosehip syrup
rosehip syrup

Homemade rosehip syrup is one of the treats of foraging in Autumn/fall. This sweet syrup is full of vitamin C and tastes delicious too and with only 2 ingredients and easy to make it is a winner! Use it to ward off colds, add it to cocktails and pour over pancakes and ice cream too.

rosehip syrup in bottle

Rosehips

These are the fruits of wild roses and they appear in the hedgerows in late summer/autumn once the roses themselves have died back. They are bright red when they are ripe and full of little seeds.

Rosehips also have a funny furry type inside and this was once used as itching powder!

Rosehips are seriously good for you as they contain 5 times more vitamin C than an orange! They also contain Vitamins A, D (the sunshine vitamins we very often lack in the winter months) and vitamin E, as well as antioxidants.

I love rosehips and have used them to make my popular Rosehip vinegar, Hedgerow jelly and my traditional rosehip jelly.

Rosehip syrup

Back when I was a child rosehip syrup was often doled out every morning in winter to ward off colds as it does work and tastes good so children will willingly take it.

Foraging

Rosehips are just one of the many wonderful wild fruits that are available in autumn in our hedgerows. For more of my fun foraging recipes check out my Foraging Section.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

rosehips on tea towel

Ingredients for rosehip syrup

There are only 2 ingredients in my homemade rosehip syrup – rosehips and sugar.

That’s it folks!

cooking the rosehips
straining rosehips

How to make rosehip syrup

It’s really to make this rosehip syrup. You don’t need to faff about removing the seeds or anything like that.

Simply chop off the ends of the rosehips and chuck the rest into a food processor and pulse to break them up.

Bring to the boil with 750ml of water then simmer for 15 minutes.

Now you have to strain the cooked rosehips through a sieve lined with muslin twice. Why do this twice? Because to get a nice clear rosehip syrup and to get this you want to remove all the tiny little bits and pieces in the rosehip juice that can sneak through the first time you sieve it.

For every 500ml of rosehip juice, you have use 350g of sugar and simply heat in a pan till the sugar has dissolved then boil for 3 minutes.

Pour your rosehip syrup into a sterilised bottle. Check out my post here on how to sterilise glassware.

bottle of syrup with glass in front

How to use rosehip syrup

Don’t just think of this tasty and colourful rosehip syrup as something to serve to kids to avoid a cold in winter. Yes , it is good for that but it is so tasty you can serve it in lots of other ways too.

Have it as part of a cocktail in a rosehip martini. Or just add to a gin and tonic for a bit of Autumnal fun.

Serve your rosehip syrup over ice-cream or Greek yogurt for an instant dessert.

Just add soda water for a refreshing drink.

Use rosehip syrup to serve over pancakes and waffles instead of the usual maple syrup.

larder links

Looking for more delicious autumnal foraging ideas? Then check out these fun recipes before you go;

Spiced crab apple jelly with Scotch whisky

Spiced plum and apple jam

Blackberry and apple gin liqueur

Homemade hawthorn berry ketchup

Easy homemade elderberry chutney

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
bottle of syrup with glass in front

Homemade Rosehip Syrup

Karon Grieve
Super quick and easy to make with only 2 ingredients rosehip syrup is packed with vitamins and tastes delicious too
4.39 from 13 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course sweet preserves
Cuisine Scottish
Calories 1778 kcal

Ingredients
 

  • 500 g rosehips
  • 250 g sugar
Metric – US Customary

Instructions
 

  • Cut the tufty ends off the rosehips and blitz in food processor till roughly chopped
  • Add to a pan with 750ml water bring to boil then simmer for 20 minutes
  • Strain the rosehips through a muslin lined sieve twice to remove all solids
  • Measure the juice and for every 500ml of juice use 325g of sugar
  • Heat gently till the sugar has completely dissolved then boil for about 3 minutes
  • Pour the rosehip syrup into sterilised bottle

Video

Notes

This homemade rosehip syrup will keep for up to 6 months in a cool dark place. Once opened store in fridge.
Use to ward off colds in winter by taking a teaspoonful a day.
Serve instead of maple syrup over pancakes and waffles, or serve over ice-cream too,
Add to cocktails or just add soda water for a long cool drink.
Calories shown for full amount made

Nutrition

Calories: 1778kcalCarbohydrates: 441gProtein: 8gFat: 2gSodium: 23mgPotassium: 2150mgFiber: 121gSugar: 262gVitamin A: 21725IUVitamin C: 2130mgCalcium: 848mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Drinks and Cocktails, Foraging Recipes

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Comments

  1. Terry Gilligan says

    September 13, 2021 at 11:00 am

    5 stars
    Made this and it’s wonderful. Thank you so much for taking the trouble to post this.

    Reply
    • Karon Grieve says

      September 21, 2021 at 8:31 am

      Hi Terry
      Glad you enjoyed this so much and thanks for letting me know.
      K

      Reply
  2. Hilary says

    March 26, 2022 at 2:14 am

    I’m not sure I’d class this as a quick recipe – it took a full 24 hours for the first straining through the muslin to stop dripping. But 800g of trimmed rose hips yielded 1400mls of syrup of the most stunning colour and flavour. Thank you for sharing your recipe.

    Reply
    • Karon Grieve says

      March 29, 2022 at 12:10 pm

      Hi Hilary
      It is a quick recipe for the hands-on stuff, I admit you do have to let the juice drip which takes time. Glad you like the recipe though.
      K

      Reply
    • Marty says

      September 12, 2022 at 10:33 am

      How did you get so much? I used 750g of rosehips with 1100mls of water and after straining got about 650mls of syrup!

      Reply
      • Karon Grieve says

        September 13, 2022 at 8:33 am

        Hi Marty
        I’ve given you the recipe and how much syrup I got when I made it myself. It will depend on the rosehips themselves.
        K

        Reply
  3. Hilary says

    March 26, 2022 at 2:17 am

    5 stars
    Ooops – I forgot to give it the 5 stars it deserves.

    Reply
    • Karon Grieve says

      March 29, 2022 at 12:09 pm

      Hi Hilary
      Thanks so much for the 5 stars
      K

      Reply
  4. Raymond Homer says

    August 29, 2022 at 1:16 pm

    Off foraging for rose hips ouside Shipston on Stour, will let you know how we got on.

    Reply
    • Karon Grieve says

      August 30, 2022 at 9:47 am

      Hi Raymond,
      Happy foraging and hope you make the rosehip syrup.
      K

      Reply
  5. Lawrence says

    September 5, 2022 at 2:50 pm

    5 stars
    Great rosehip syrup

    Reply
    • Karon Grieve says

      September 9, 2022 at 9:05 am

      Hi Lawrence
      Thanks for letting me know how much you like my recipe.
      K

      Reply
  6. Nikki says

    September 5, 2022 at 8:14 pm

    Love this recipe. We have a abundance of rosehips so decided to try. 1st time of making and am over the moon. Easy instructions and easy to follow. Thank you ⭐️⭐️⭐️⭐️⭐️

    Reply
    • Karon Grieve says

      September 9, 2022 at 9:05 am

      Hi Nikki
      So glad you liked my recipe and love the results.
      K

      Reply
  7. Pauline Sweet says

    September 29, 2022 at 9:04 am

    Clearly, its just me who is utterly confused.
    It says, “ingredients- 500g hips and 250g sugar.”
    Then it says, add 750ml water,to the rosehips, cook, strain, and add 325g sugar per 500ml? So why does the recipe say 250g sugar?

    Reply
    • Karon Grieve says

      September 29, 2022 at 9:16 am

      Hi Pauline
      The sugar is a guide as if you read the recipe post, like all jelly recipes it depends on the amount of juice you get after letting the pulp drain overnight. I have merely told you how much sugar I used which was dependant on the juice I got and I only needed 250g sugar for the amount of juice..
      K

      Reply
  8. Roisin Farrington says

    October 22, 2022 at 10:32 pm

    How long does the syrup last for?

    Reply
    • Karon Grieve says

      October 24, 2022 at 8:45 am

      Hi Roiosin
      It keeps for about 6 months. This info is in the printable recipe card at the bottom of the post.
      K

      Reply
  9. nancy Murphy says

    October 25, 2022 at 9:36 pm

    do the rosehips have to be soft before picked off the tree in order to make rosehip syrup?

    Reply
    • Karon Grieve says

      November 3, 2022 at 9:34 am

      Hi Nancy
      Rosehips should be bright red not orange and not gone over to soft when you pick them
      K

      Reply
  10. Alison Crane says

    October 1, 2023 at 2:57 pm

    Made this and added vodka it makes a wonderful liqueur

    Reply
    • Karon Grieve says

      October 2, 2023 at 9:37 am

      Hi Alison
      Glad it was such a success, cheers!
      K

      Reply
  11. Bill Blakey says

    September 3, 2024 at 1:13 pm

    5 stars
    easy to follow recipe and as i have been unable to purchase the syrup for the last 12 months this is just perfect

    Reply
    • Karon Grieve says

      September 25, 2024 at 12:53 pm

      Hi Bill
      Glad you liked the recipe so much.
      K

      Reply
  12. Jeri says

    September 22, 2024 at 4:18 pm

    I’m seeing lots of rosehips on our roadside. But I don’t have a food processor?

    Reply
    • Karon Grieve says

      September 25, 2024 at 12:42 pm

      Hi Jeri
      You would have to use a small sharp knife and do all the chopping by hand instead.
      K

      Reply
  13. Peter says

    September 22, 2024 at 9:07 pm

    Do you have to use sugar

    Reply
    • Karon Grieve says

      September 25, 2024 at 12:41 pm

      Hi Peter
      This is a syrup so you need sugar in it. I don’t know if a sugar substitute would work as I never use that kind of thing.
      K

      Reply
  14. Susan Ellwood says

    September 29, 2024 at 3:19 pm

    4 stars
    I am making this today I will let you know how it turns out

    Reply
    • Karon Grieve says

      September 30, 2024 at 9:34 am

      Hi Susan
      Hope you lilke it
      K

      Reply
4.39 from 13 votes (8 ratings without comment)

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