Homemade Rosehip Syrup with Honey

I was surprised to learn recently that Rosehips have over 20 times more vitamin C than oranges.

In England during World War II, the public was at risk for deficiencies in vitamin C, due to the the importation of fruit (such as oranges) ceasing. To combat this, The Ministry of Health instituted a week in September where volunteers went out to collect rosehips, which were then made into syrup ene masse and distributed around the country.

Rosehips actually have quite a few health benefits. They are an underrated foraging superfood! I was excited to try making my own rosehip syrup this year, and I am pleased to say it turned out well, and was actually easier than I had anticipated.

Here are just some health benefits of rosehips:

1. Rich in antioxidants.

2. They may help to support the immune system due to high levels of vitamin C, polyphenols and vitamins A and E.

3. May reduce pain and inflammation in joints from arthritis.

4. Rosehips have been studied as a potential fat loss aide, because they contain a potent antioxidant (tiliroside) that may increase fat metabolism.

5. They may improve heart health by reducing blood pressure and lowering cholesterol.

6. Rosehips have been studied to have anti-aging effects particularly for the skin. The high antioxidant, fatty acid profile, and Vitamin C levels all help to protect and to replenish the skin barrier.

Rosehip syrup is really simple and quick to make.

Only 2 ingredients: Rosehips and Honey!

You begin by making a rosehip tea on the stove. Then let it cool, strain (this is the most important step in the process!) and simply add honey. All done!

Straining is the step that is the most time consuming in the process of rosehip syrup making. Rosehips contain hairs inside which can irritate the mucus membranes and the digestive system, so its really important to be diligent in straining all the irritating hairs out.

Making rosehip tea...

I make my syrups with honey instead of sugar, to make it healthier. Local honey is the best option if you can, as it has the most health benefits. This time I have used honey from the shops for my rosehip syrup (as local honey can be pricey). But I figure shop honey must be a bit of a healthier choice than refined cane sugar! If you are interested in making other medicinal syrups with honey, check out our Homemade Elderberry and Honey Syrup blog.

Check out the full recipe below on How to Make Homemade Rosehip Syrup with Honey.

How to Make Homemade Rosehip Syrup with Honey

Ingredients

• 170 grams of fresh rosehips (about 1 cup) or you can use half the amount of dried rosehips

• 480 ml of water

• 235 ml of honey

Equipment: food processor or blender, small saucepan, mesh sieve, cheesecloth, potato masher (or wooden spoon), whisk, funnel, canning jars or glass bottles to store.

Directions

1. Remove stems, leaves, and brown flower parts from the rosehips. Rinse them.

2. Put the whole rosehips in a food processor and break them into small pieces.

3. Add the rosehips and water to your pot and bring to a boil. Reduce heat to a simmer, and let it simmer for about 15 minutes to make the rosehip tea.

4. Turn the heat off and allow it to steep for a few minutes. Use your potato masher or wooden spoon to mash in order to squeeze everything out of the hips.

5. Line a mesh sieve with a few layers of cheesecloth over a bowl. Strain the rosehip tea out through the cheesecloth/sieve. Squeeze the rosehip mash at the end with your spoon to get everything through.

6. Save the rosehip mash in your pan (in case you don't have about 240 ml/1 cup of rosehip tea) and rinse the sieve and cheesecloth well to get the irritating hairs out. Run the tea through again to make sure you have every last hair out. You may need to repeat this a third time if you still see any hairs in your tea.

7. Once the tea has cooled, stir in your honey with a whisk.

8. Decant into jars or glass bottles of choice. Store the syrup in the fridge for about 6 months. It can be frozen for longer storage.

Notes:

• Rosehip syrup is delicious mixed in yogurt, on toast, used on pancakes or waffles, or in tea.

• If you end up with less than about 1 cup of the tea, you can add more water to your pan with the used rosehip mash and boil again to create more liquid.

• To use medicinally take about 1-2 Tablespoons a day as a preventative for illness. At the start and duration of an illness you can increase dosage.

• Honey rosehip syrup is safe for children over the age of 1. It should not be given to children under 1 due to the honey. I'd lower the dose for smaller children to1-2 teaspoons a day.