Rosehip Syrup

by Edward Daniel
Caption of Rosehip Syrup. Image by Edward Daniel (c).

Rosehip syrup is just this wonderful winter tonic. It is a perfect for colds as an alternative to a good lemon and ginger drink. Just add the rosehip syrup to some hot water and drink away. Alternatively, add to breakfasts or desserts adding a further dimension to the taste buds. It keeps well in the fridge in sterilised jars.

Caption of Rosehip Syrup. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g rosehips
  • 4 litres of filtered water
  • 400g raw unrefined cane sugar


  1. Place the rosehips in 2 litres of filtered water in a large saucepan. Bring to the boil and simmer over a low heat for about an 1 hour.
  2. Using a masher roughly mash the rosehips. Add another 2 litres of filtered water and continue simmering for a further 1 hour 30 minutes. Allow to cool.
  3. Using a muslin bag place the rosehip and syrup through into a large saucepan. Squeeze out as much of the liquid as you can.  Reserve the liquid and dispose of the pulp.
  4. Add the sugar to the liquid. Bring to the boil and place into sterilised jars. Keep in the fridge.


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