Sweet and Wild Rose Hip Syrup

A sweet and wild vitimin-rich syrup full of goodness with a tangy lemon twist

Hi, I’m Sue and I write about the beauty and ingenuity of Nature, and how we can deepen our connection for our optimum health and wellbeing. Discover more Nature-inspired content on Spiral Leaf, Twitter and my video Nature Channel.

Many years ago, during the war, Rose Hips were known to contain twenty times more Vitamin C - weight for weight - than Oranges. This is why Rose Hip Syrup was introduced as a requirement for children who began receiving a daily dose. 

According to the Woodland Trust, during the second World War, a national week for the collection of Rose Hips was established where Scouts, Guides and other groups would head out to harvest the nation’s hedgerows. In 1941, this produced a 200 tonne haul which made 600,000 bottles of commercially produced syrup.

As we increase our interest in foraging, Rose Hip Syrup is making a welcome comeback. Collecting Rose Hips can be enjoyed by anyone as they can be found all over the countryside and elsewhere in great quantities during the late Autumn months leading up to the Winter Solstice (if the birds don’t find them before you). Add the many healthy, healing and nutritious properties of Rose Hips, and it makes absolute sense to make our own.

I chose to go through the tricky and lengthy task of de-seeding all my Rose Hips before making the syrup so that I would have them on hand to make skin remedies and to plant out in my garden during the Autumn months. There is no need to do this to make this recipe and you will make more syrup as a result. I have included how to do the de-seeding and how to make the recipe using whole Rose Hips below.

I hope you enjoy your Rose Hip experience. With everything involved, you are sure to feel all the better for it.

Equipment required

Large Saucepan

Wooden Spoon

2 x Fine Muslin or a Cotton Tea Towl for straining

Jam Jars (cleaned and sterilised) with labels and decorations as required

Note: To sterilise Jam Jars, wash in soapy water, remove previous labels with Lighter Fluid, wash again and place wet jars and lids in a preheated oven at 160-180ºC for about 15 mins.

Natural ingredients

500 g - Fresh Wild Rose Hips

Juice of Half a Lemon Juice

1 lt x pure filtered Water

Note: If de-seeding, Rose Hips needs to be ripe and firm. Seeds take up about two-thirds of the weight of the Rose Hips making less sysrup than when you use the whole Rose Hip. More ripe and soft Rose Hips are suitable to use when not de-seeding.

Preparing your Rose Hips (taking out the seeds)

1) Trim and wash Rose Hips thoroughly, remove any bits picked up while picking.

2) Set yourself up with a small sharp knift or scalple with various bowls for your Rose Hips, de-seeded Rose Hip shells, Rose Hip seeds and bits acrrued from topping and tailing.

3) Cut along one side of the Rose Hip and split apart to reveal seeds and a soft hairy filling.

4) Scrape out the seeds and filling into an empty bowl.

5) Spread out the seeds and filling on a piece of towelling paper to dry in a warm place.

6) When thoroughly dry, store in a cool, dark place in a air-sealed container ready for future use.

Preparing your Rose Hips (whole)

1) Trim and wash Rose Hips thoroughly, remove any bits picked up while picking.

2) Place in a blender and blend roughly before adding to the saucepan for cooking.

Making your Rose Hip Syrup

1) Add the Rose Hip shells or blended Rose Hips to a litre of hot water, bring to the boil and simmer for 30 minutes.

2) Strain the mixture through a large piece of muslin or a clean tea towel into a large clean container.

3) Leave to strain naturally overnight so that the juice runs clear. If you try to force it through the musliin it will be more cloudy.

4) Throw away the left-over mixture for composting or keep in a jar in the refrigerator to add fibre and remaining flavour/nutrients to your fruit smoothies.

5) Pour all the strained juice to the saucepan with the last litre of water and bring to the boil.

6) Add the Lemon Juice and stir through the mixture.

7) Simmer and stir for as long as it takes for the mixture to turn into a thick syrupy consistency.

8) Pour into the prepared warm Jam Jars (see above) and cool before adding the lids and lid decorations.

9) Store in a dark, cool place until ready to use or give away and keep in the fridge after opening.

Health & Healing Benefits

WIld Rose Hips

According to Anthony Williams, Medical Medium, Rose Hips are an exceptional healing fruit that grow abundantly in the wild and in home gardens. They are packed with Vitamin C, E, and K and are used to help prevent and treat infections such as bladder, kidney, respiratory, and sinus infections as well as colds and flus. 

Rose hips aid in reducing inflammation associated with auto-immune conditions such as arthritis and fibromyalgia. They also ease the digestive tract, provide a laxative effect on the colon, and help to prevent fluid retention and bloating. Rose hips have also been to known to prevent dizziness and the effects of vertigo. 

Rose Hips have an affinity for women’s reproductive health aiding in regulating menstrual flow, easing uterine cramps, and preventing breast disorders. They help to purify and nourish the blood and lymphatic system which aids in preventing stress related illnesses. They are wonderful for strengthening the circulatory, respiratory and digestive system. 

Rose Hips also support the thymus gland which is a specialised organ that helps your immune system to function optimally.

Wild Rose Hip Seeds

Rosehip Oil made from infused Wild Rose Hip Seeds provides a rich source of fatty acids, which can help to keep skin feeling hydrated. It also contains a number of antioxidants – including vitamin C – that can support skin health.

I hope you enjoy making this delicious recipe for your own good health or as the perfect gift to give or serve throughout the festive season.

I look forward to seeing you again soon.

More recipes!

The above receipe is included in The Hedgerow Handbook below and The Hedgerow Cookbook is another beautifully illustrated book with wonderful receipes made with foraged food.

The Hedgerow Handbook - Recipes, Remedies and Rituals by Adele Nozedar

The Hedgerow Cookbook by Caro Willson and Ginne Knox

Clicking on the above links takes you through to my affiliate bookshop. Spiral Leaf may earn a small commission on books sold at no extra cost to you!