Recipe for Rosehip Syrup

Its autumn and that means foraging!



Outside ours in our garden is a Rosehip bush so we collected as many as we could to make Rosehip Cordial. Rosehips contain a high amount of Vitamin C in them so are a good thing to have in the winter seasons for colds and snuffles!

In WW2 the government actually released a pamphlet on the benefits of using Rosehip and the benefits to health – this was of course at a time when other forms of vitamin C such as Citrus fruit were rationed. Additionally, Children in the countryside were sent out by their parents to collect Rosehips from the British hedgerows and they even got paid pocket money for this! It was sometimes worth going on a wet day as the bag of Rosehips would weigh more due to the extra water!

The red outer fleshy part is the bit which makes the tasty syrup – the redder the flesh the redder the syrup will be. N.B. do not try to eat the seeds though – these once dried can be used to make very rustic itching powder!

Anyway, the recipe for Rosehip Syrup is really easy.

Ingredients and Equipment:

  • Rosehips (cut in half or blitz in blender)
  • Sugar (depends how thick and sweet you want your syrup, we used approximately 200g)
  • Water
  • Knife
  • 2 Pans
  • Muslin cloth, jelly strainer or a clean pair of old tights


  1. Simply add Rosehips to a pan then cover them in water. Bring this pan to the boil.
  2. Take the pan off the heat and put to one side to cool.
  3. Strain the Rosehips and liquid through the tights/cloth into another pan. Squeeze as much of the liquid and juice as you can out of it.
  4. Return the Rosehips to a pan, cover with water then bring to the boil again.
  5. Once boiled put Rosehip pan to side to cool.
  6. Strain the last Rosehip mixture through the tights/cloth to get last liquid out.
  7. Put the liquid pan on the hob and add the sugar.
  8. Bring this pan to a rolling boil for approximately 10 minutes. Set aside to cool. The liquid will by this point be getting thicker and stickier.
  9. Pour into bottles and keep in fridge for up to about 2 weeks.

I like to put some in a mug, add hot water and a squeeze of lemon for a cosy drink to deter or fix colds! : )

Katy, The Good Life In Practice x


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