Katey’s Rosehip Syrup recipe
Posted by Fiona Nevile in Cordials and Syrups | 225 comments
August rose hips in our garden
As a child this delight and a daily spoonful of rosehip syrup heralded the start of winter. At home we queued up, in order of age, as my mother doled out the syrup from a small bottle. She called it medicine. I’m sure that this is why it took me ages, as an adult, to consider trying rosehip syrup again. I discovered that homemade rosehip syrup is delicious and worth making. It is a good natural source of vitamin C. It also contains vitamins A, D and E, and antioxidants.
We have two large rose bushes growing on the east wall at the back of the cottage, that produce hundreds of hips each year. We use these to make apple and rosehip jelly in October. When the hips are softened by November frosts, we make syrup. Lots of it. We give a few bottles away to friends who are laid up with bad colds but most of our giant batch is guzzled by us throughout the winter. It tastes too good to be earmarked solely for the sick bed. Danny loves it stirred into creamy yoghurt or swirled over some home made vanilla ice cream. Somewhere in the barn, a demijohn of rosehip wine is still fermenting from last autumn.
If you don’t have roses in your garden there are lots of briar roses in the hedgerows. They are difficult to spot from a car so if you are somewhere rural and have half an hour to spare, it’s well worth walking or cycling along a footpath or a quiet country lane to see what you can find. Try and avoid busy roads as the fruit will have been exposed to exhaust fumes and nasties. Keep a couple of carrier bags in your coat pocket, just in case.
This recipe was given to me by my friend Katey. It is similar to the recipe given out by The Ministry of Food during WW2, although their’s has more sugar. She remembers being frogmarched to pick hips for rosehip syrup as a child. This didn’t put her off, she still makes it today.
Katey’s Rosehip Syrup recipe
Ingredients:
- 4.5 pts of water
- 2 lbs of rosehips
- 1lb of white granulated sugar
Method:
- There is no need to top and tail the rosehips if the liquid is going to be strained through a muslin bag. If you are using a steam juicer, pass the liquid through muslin – it will only take a few minutes.
- Bring 3 pts of water to the boil.
- Mince the rosehips through a course profile mincer (or food processor).
- Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
- Pour through a sterilised jelly bag/or muslin square (how do I sterilise a jelly bag or muslin square? See Tips and tricks below) and allow the majority of the liquid to drip through.
- Return the pulp to the pan and add 1.5 pts of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
- Strain through the jelly bag again.
- Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
- Add the sugar and boil rapidly fro another 5 minutes. Pour into hot sterile bottles and seal immediately. (How do I sterilise bottles? See Tips and tricks below).
Tips and tricks:
- Use small bottles (we use recycled vinegar bottles) as it only keeps for a week or so once opened. If you don’t want to use bottles the syrup can be frozen in cubes.
- How do I sterilise a jelly bag or muslin square?
Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.
- How do I sterilise bottles?
The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160? (140? fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. sterilise the lids by boiling these for a few minutes in water.
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Hi Carolyn
I do hope that you don’t have to wait too long before finding more rosehips!
Glad that you are enjoying the site.
Hi,
I live in Australia am originally from England and remember having Rosehip syrup when I was young. I have just picked a few rosehips from the only one of my roses producing rosehips and came across your site whilst looking for a recipe. Unfortunately I don’t have enough rosehips to make even a tenth of the recipe but I will store what I have in the freezer and wait patiently. Thankyou for such an interesting site.
Carolyn
Hi Simon
Thanks for this information. Much appreciated.
with reference to sea buckthorne,this has been used for thousands of years across asia ,russia and also here.it is a red berry with a huge vitamin profile and it contains natural caretonoid and has the advantage of 4 omega oils.3,6,9 and very rare 7..it is also a very effective antioxidant .I have a book from 1794 here and it is mentioned in recepies for various animals.it is the future beleive me
regards simon carr
Hi Steve
I have just nipped out to the garden and am eating a rosehip as I type my response. It tastes quite good!
The little hairs are caught in the muslin when making syrup or jelly.
hi all,
I have been eating rosehips straight off the bush
for the first time this year with no problems
at all from eating the entire fruits, hard or
soft. I notice most references to the hairy seeds
say they are an ‘irritant’, could this be merely
an assumption due to use as ‘itching powder’ ?
They are usually a bit crunchy and taste a bit
like apple peel. I imagine processing them as
food will destroy the little hairs, same as chewing……….
Hi Keiran,
I always pick my rosehips after the first frost – so that they are soft and quicker to cook.
I am not sure if this affects the vitamin C content. I doubt it as this is the traditional way to collect rose hips. If you discover anything else vis a vie rosehips and vitamin C, I’d love to hear about it!
I read that when you crush or chop rosehips an enzyme starts to break down the vitamin C at once, so you must get them into boiling water quickly. I have just started collecting rosehips, and many of them on the bushes are soft. Will this affect the vitamin C content, so should I only collect hard ones?
Hi Jane,
Thanks for dropping by.
I’d love to hear how the rosehip vodka and hawthorn brandy turn out, when the time comes!
Have just found recipe for rosehip vodka which I will now try. Was wondering what to do with a good harvest of rosehips other than the usual!
Made a bottle of hawthorne brandy yesterday so will be interesting to see how that turns out in the new year.