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  • Writer's pictureIsabelle Solly

Rose Hip Syrup

Updated: Dec 20, 2022

Scroll down for the recipe.

Midwinter, perhaps we could all do with a little additional Vitamin C to support the immune system. Rosehips (rosa canina) are packed full of this magic vitamin - 20x that of an orange!

Sat working from home, like so many others, I have a rather large dog rose right outside the window and decided it was too good an opportunity to miss. This rose hip syrup equally delicious on yoghurt and in a G&T!


1lb (450g) fresh rosehips

1.5 litres (2.7pints) water

8oz (225g) white sugar


  1. If you've not yet had a frost pop the rosehips into the freezer for a few hours or overnight

  2. Bring 1 litre (1.7pints) water to boil in a saucepan

  3. Roughly chop the rosehips, add to the boiling water & bring back to the boil

  4. Remove from the heat and stand for 15 minutes to infuse

  5. Strain and keep the juice to one side

  6. Add the pulp back to the saucepan with another 500ml (1pint) water

  7. Bring to the boil, infuse and strain as before

  8. Pour all the liquid into a clean stainless steel saucepan and simmer until reduced to below 500ml (1pint)

  9. Add the sugar, allow it to dissolve, then boil for 5 minutes

  10. Bottle into sterilised containers and seal.

Being a syrup, it has a high sugar content and so stores pretty well, especially in the fridge. Let me know how you get on.

n.b. I took this photo while playing around with my camera on a rainy day. It is inspired by the fabulous work of Jamie Beck:

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