Rosehip Syrup Recipe

Packed with vitamin C, beat sniffles and sneezes with this homemade rosehip syrup remedy.

Thank goodness for rosehips which are in abundance this time of year and packed with vitamin C. They can easily be made into all sorts of home remedies, but our favourite is this super simple rosehip syrup.

Autumn brings with it all sorts of bounty from the garden, but it also brings cooler weather and the start of the sniffles season… (Although let’s be honest, it’s really been “sniffle season” for two long years now.)

homemade cough syrup
Rosehip packs a vitamin C punch!

Where to find rosehips

Rosehips are easy to forage. Lazy gardeners are your best friend where rosehips are concerned, as it’s those plants which haven’t been “dead headed” that produce hips.

A quick knock on the door and enquiry as to whether hips are fair game is all it takes, and this is also a good opportunity to check whether the relevant lazy gardener has been lazy enough not to spray their garden with pesticides (they usually are!).

Rosehips can be drunk as a tea, made into a paste, but we think this simple rosehip syrup is a perfect pick-me-up for under-the-weather folk, and it should last the whole winter if bottled and stored correctly.

The syrup can be drunk like a cordial, popped in a brew with ginger and lemon or just taken by the spoonful by deserving patients.

Rosehip syrup
If you don’t grow your own head out and forage for rosehips.

Rosehip syrup recipe


  • 500g ripe rosehips
  • 1L water
  • 2/3 cup brown sugar, packed


Wash rosehips well, rubbing away dry stamens at their tip.

Add to a heavy bottomed pan and add water. Bring to the boil over a medium heat and simmer for 40-60 minutes until hips are soft (the length of cooking depends on how ripe they are).

Leave them to sit for 15 minutes, then mash rosehips through water with a potato masher.

making your own Rosehip syrup
Rosehip syrup will cure what ails you.

Place a double width of sterile muslin over a sieve. Place this over a large sterile basin.

Pour rosehip mixture into the muslin-lined sieve. Fold edges of muslin lightly over the rosehips in the sieve.]

Leave to drain for 30 minutes to an hour. Discard rosehips and place juice back into your heavy bottomed saucepan. Add sugar and place pan over a high heat. Bring the mixture to a simmer, stirring to ensure it doesn’t catch. Once it has reduced to a syrupy consistency it’s ready to bottle in sterile jars.

Mix one tablespoon with hot or cold water for a vitamin C boost when you’re under the weather.

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