Wild Rose Hip Syrup

wild rose hip syrup

It’s time to make wild rose hip syrup! The season for rose hips has started and there are lots of ways of using them. A few examples are tea, soups, jam, and syrup. Rose hip syrup can be used on desserts such as on pancakes and ice cream, in oatmeal or porridge, and of course as an amazing ingredient in a cocktail. Rose hip syrup has a lot of health benefits which is why it is a great vitamin boost in the cold winter. The best time to go foraging for rose hips is after the first frost has nipped the leaves. Light frost helps sweeten the rose hip flavor. When you are looking for rose hips keep in mind that they have to be slightly soft and bright red or orange in colour.

straining wild rose hip syrup

I use different types of rose hips, I especially love rose hips from the beach rose bush (rosa rugosa) and the dog rose bush (rosa canina). If you find rose hips that are perfectly ripe and therefore sweet, you can make a super delicious syrup that has notes of strawberries.

If you want a thicker syrup, you can choose to let the syrup boil for longer – the longer time, the thicker it gets.

straining rose hip syrup

Rose Hip Health Benefits

  • Rose hips are high in antioxidants, particularly vitamin C
  • Rose hips lower cholesterol and blood pressure
  • Rose hips improve skin health
  • Rose hips enhance blood circulation

Best of luck with your rose hip foraging and let me know what you think about this recipe, in the comments below.

Wild Rose Hip Syrup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Drinks
Servings 8 deciliters (3.3 cups)


  • 2 ½ cups (300 grams) rose hips, ripe
  • 1 ½ cups (300 grams) sugar, granulated
  • 1 ½ cups (4 deciliters) water


  • Wash the rose hips.
  • In a saucepan, add rose hips and water and bring to a boil. Let simmer for 15 minutes with a lid on.
  • In the last 5 minutes of boiling, mash the rose hips as much as possible.
  • Strain the liquid and the mashed rose hips. Use a spoon to squeeze out all the juice.
  • Bring back the mashed rose hips to the saucepan and add another 1 ½ cups of water (4 deciliters). Bring to a boil for another 15 minutes.
  • Repeat the straining process and discard the mashed rose hips.
  • In a clean saucepan, add the strained rose hip juice together with the sugar. Bring to a boil and let the sugar dissolve. Turn off the heat.
  • Fill sterilized jars/bottles with the syrup and store in a cool place.
Keyword rose hips, syrup, winter
rose hip foraging


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