Rosehip Syrup Recipe

This Rosehip Syrup recipe is packed with hedgerow goodness. Drink like a cordial or serve drizzled over ice-cream or add to milky deserts.

Rosehips contain twenty times more vitamin C than you find in oranges. As a result and due to the lack of citrus fruits, the British government during World War Two encouraged citizens to make rosehip syrup.

This is a traditional rosehip syrup recipe.

Rosehip Syrup Recipe – Ingredients

  • 1kg rosehip: You can use either the small Dog rose (Rosa canina) or the larger Japanese rose (Rosa rugosa), both have excellent flavour.
  • 3 litres of water
  • 500g dark brown soft sugar

Rosehip Syrup Recipe – Instructions

  1. Bring to the boil 2 litres of water.
  2. Chop rosehips in food processor until mashed up, then add to boiling water.
  3. Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
  4. Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
  5. Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3.
  6. Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.

Makes: Approximately 2 litres

Read more: Everything you need to know about rosehips 

38 thoughts on “Rosehip Syrup Recipe”

  1. I just made this with a couple of handfuls of a neighbours rosehips. I thought it might be too early for hips but she has a south facing garden and the hips are soft and some are already going off. I only used 50g of rosehips – reducing water and sugar proportionally as I didn’t want to invest the time and effort making 2 litres if it didn’t work out right. Oh but its delicious and took me all of 10 minutes (excluding steeping and straining time). I strained it through a double folded sheet of muslin which worked a treat as I don’t have jelly bags. Thank you for a great recipe. I now need to find more hips for a bigger batch… 🙂

  2. Lovely to go out and forage for them. We are off out again tomorrow to get second lot together. Nice for grandkids to do.Not too prickly.

  3. Lovely day with one of my grandchildren picking rosehips, blackberries and sloes. We came home and stewed the blackberries with an apple he picked from my tree. Oh! Back to school tomorrow! We both learned loads today!

    • From another Liz: I have never removed my seeds either. I have been making this fir over thirty years and it is one of my favourites. I watch the bush areas very closely now.
      The one thing I like about your recipe is the double boil of the marc. It makes sense actually. Thanks Robin! You are appreciated.

    • Sarah – It’s more an immunity booster to ward off colds and prevent them, rather than a cough remedy. To make it a cough remedy you’d need to add other herbs, but I am not a trained herbalist so can’t advise you.

  4. I picked 3.7kg of rosehips off my neighbours bush I have just done the first batch and bottled I have tried your recipe which is different to the one I normally use this one is very good, I love to pick all types of fruits crab apples are my favourite

  5. Thanks for this… been picking blackberries with the kids and have found so many rose hips… shall be off out picking tomorrow after work/school. Great stuff, thank you!

    • Nick – Unopened it should keep for a few months, however, I don’t bother keeping mine in the fridge, and only put it in one after I have opened it. I don’t know how long it would last, but I suspect a good few weeks. Mine gets used within a couple of weeks as I use small bottles, for this reason. And yes, freezing it is fine.

  6. I have just made my first ever batch of syrup and very pleased with it. I have 8 bottles of it and cant wait to get using it.
    A friend said she read that its good for arthritis…..have you heard of this? I guess its the Vitamin C??

    Thanks, great recipe

  7. Sorry for being a bit slow, do you add the first 2 litres of strained water to the second 1 litre of strained liquid or do you just use the second batch? Thank you and I’m loving your recipes.

  8. My grandmother and mother always recommended not squeezing the fruit pulp through muslin – just let the juice drip through at its own speed and this will prevent cloudiness in syrups and jellies, and makes them more of a natural fruit colour.

  9. Hello, I have my first batch of Rosa Canina bubbling away but i’m wondering, can we use an alternative to sugar to suit an anti inflammatory diet? Would honey or coconut sugar work?
    Many thanks

  10. Kells – Honey will work, but won’t keep as long. Coconut sugar should work, but I don’t know how long it will keep. The sugar acts as a preservative.

    Personally, I make small batches and have the rest of the berries in the freezer to use as and when.

    • Honey (which is a mix of sugars) Contains about 18% water, so using 600g honey, and reducing the volume of water by 100ml should give the same result, but honey-flavoured. I remember having tapioca with rose-hip syrup for pudding at my junior school soon after WW2.

  11. Hi Robin, I followed your recipe and the syrup is delicious, however it seems to be fermenting slightly – is that ok? I put it in the fridge now.

  12. Just bottled slightly over 2 litres of Rosehip syrup as your recipe. They are in 1 litre bottles because I had nothing smaller. Will it be OK to decant into smaller bottles later to give to family and friends or will be ruin it?

  13. Good recipe and easy to make but I also find that the dark sugar spoils the taste. It would be better to use white sugar and allow the juice to drip through the muslin without squeezing. Then you get a much clearer syrup and a lovely colour.

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