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bottle of homemade rosehip syrup

🌹 Rosehip Syrup

A vitamin-C rich syrup made by simmering rosehips in water, straining, and sweetening with sugar or honey. Perfect as a drizzle for pancakes, desserts, or stirred into drinks.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 250 ml
Course: Condiment, Syrup
Cuisine: European, Traditional
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g fresh rosehips washed, trimmed
  • 400 ml water
  • 150-200 g Sugar or honey

Equipment

  • 1 Saucepan
  • 1 Strainer or cheesecloth
  • 1 Wooden spoon
  • 1 Sterilized bottle or jar

Method
 

  1. Roughly chop rosehips and place them in a saucepan with the water.
  2. Simmer gently for 10 minutes until softened.
  3. Strain through a fine sieve or cheesecloth, pressing out all liquid.
  4. Return liquid to the pan, add sugar or honey, and stir until dissolved.
  5. Pour hot syrup into a sterilized bottle or jar.
  6. Store in the fridge and use within 2–3 weeks.

Notes

⚠️ Safety: Always remove rosehip stems and check for insects before cooking. Straining well is important to avoid irritating hairs from inside the hips.
💡 Tip: Use as a pancake drizzle, stir into tea, or add to sparkling water for a refreshing drink.