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Rose hip syrup is both beautiful and full of vitamen C.
The color of your rose hip syrup will depend on the color of the rose hips.

How to Make Your Own Rose Hip Syrup

Rose hip syrup is made from rose hips, which are the fruits of roses. (I know, I know, most people don’t think of roses as having fruits, but they do!) The syrup is lovely to look at, and full of vitamin C. Rose hips are a firm fruit, so it takes a little coaxing to get the juices out. The process is similar to that for soft fruits, but since the fruit isn’t super-juicy, there are a few extra steps.

Breaking up the rose hips in advance helps release the juices. Wash the fruit, then remove the large calyx (the thing that looks like a star attached to one end of the fruit) from the top of each hip. Put the hips in a blender, and add enough water to cover them halfway. Pulse your blender to roughly chop the rose hips. You’re not trying to make a purée; you just want to break up the fruit.

Transfer the chopped rose hips to a saucepan, and add enough water to barely cover them. Bring the water to a boil, then reduce the heat and simmer for 5 minutes. By this time, the hips should be soft enough to mash with a potato masher. Turn off the heat and let the fruit sit for 15 minutes.

Pour the rose hips into a jelly bag set over a bowl, and let the juice drain. Don’t squeeze the jelly bag as the juice is draining, or your syrup may be cloudy.

Return the hip pulp to the pan and, again, add just enough water to cover the fruit. Repeat the simmering/draining process as described above.

Combine the two batches of juice into one, measure it, and pour it into a clean saucepan. For every cup of juice, add one cup of sugar to the liquid. Whisk the sugar and juice together, over medium heat, until the sugar is completely dissolved. If the liquid starts to boil, reduce the heat to a simmer. Cook for five minutes, then remove from the heat and allow it to cool. Pour the cooled syrup into bottles or canning jars.

Rose hip syrup can be used as a base for ice cream or sorbet, as a cocktail mixer, or to make rose hip liqueur. It will keep for several months in the refrigerator. For long-term storage, process jars of syrup in a boiling water bath for 10 minutes.

 

16 comments

    • Ellen says:

      Hi Chris, to see a photo of rose hips, click on the link in the first line of this post. That’ll take you to my post about the fruit itself, and you’ll see an initial image of picked hips on a plate. Scroll all the way down the page to see a photo of the hips on the plant.

    • Ellen says:

      I prefer to wait until after a frost, because I think the flavor is better. But I live in a very dry climate so I don’t have to worry about them rotting or getting moldy on the plant. If you live where that might happen (and I think you do!) you can pick them as soon as they’re red and a little soft to the touch.

    • Ellen says:

      It might be, depending on the kind of juicer you have. I’ve used a steam juicer, which works very well. If it’s a juicer that grinds up everything, including the seeds and hairs, that probably wouldn’t be great. I imagine the flavor would be less pleasant. If you try it, please let me know how it works out.

  1. Elena says:

    Hi, I love the recepie but after reading it through I’ve realized that after the repetetive boiling-heating the rose hips there’re won’t be much vitamin C left.

    • Ellen says:

      You’re right Elena! That’s why I didn’t mention that rose hips are full of vitamin C in this post. Raw, they’re packed with it, but after the cooking, not so much. I hope you won’t think less of me that I’m more interested in flavor than nutrition!

      • Elena says:

        Of course not 🙂 I enjoy your posts and nature’s treasures (sumac, wild carrot, bunchberries, rose hips). I was just wondering about the connection between vitamin C and the rose hip syrup.

      • Jennifer says:

        Hi – you actually DID say “The syrup is lovely to look at, and full of vitamin C”… so I don’t understand why you’re now agreeing it is not actually full of vitamin C… because that is the main reason I continued reading your post 🙂

        • Ellen says:

          My bad! I thought Elena was commenting on my rose hip soup recipe, not the rose hip syrup recipe. Rose hip syrup still has a decent amount of vitamin C, especially if you limit the simmer to five minutes or less. Rose hip soup (the post I wrote immediately after this one) is cooked longer, and doesn’t retain nearly as much vitamin C. Sorry for the confusion.

          • Jennifer says:

            Oh! Thanks for clarifying! I’m glad to know it still has a good amount of vitamin C! And now I’m going to have to check out your rose hip soup recipe! Thanks! 🙂

    • Ellen says:

      Hi Nancy, Medicinal uses aren’t my specialty. For me, it’s all about the flavor! I use rose hip syrup in food and drink: cocktails, sorbets, icing, and homemade sodas.

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