Rose Hips Syrup
Fall is the season for rose hips, and one of my favorite things to make with them is rose hip syrup! It’s a delicious foraged recipe that can be served drizzled on pancakes or ice cream, or stirred into cocktails. Rose hip syrup can also be used medicinally for immune support!
Recipe by: Colleen at Grow Forage Cook Ferment
Servings: 16
Ingredients
1 cup fresh rose hips or 1/2 cup dried rose hips
2 cups water
1 cup organic raw honey
Directions
Remove any stems, leaves, and brown flower bits (called the calyx) from the hips, if needed, and rinse them well.
Put the rose hips in a food processor and pulse them several times to break up the rose hips in smaller pieces. This step may not be necessary if you are using dried rose hips that are already broken up.
Add the rose hips and water into a small pot with water and bring to a boil. Then reduce the heat to medium low and simmer for 15-20 minutes, or until the water has reduced by about half.
Turn the heat off and let the rose hip tea cool for a bit while it continues to steep, mashing a few times with a potato masher to extract all of the rose hip juice.
Strain out the rose hips with a very fine mesh sieve lined with a few layers of cheesecloth. Squeeze the rose hips to get all of the liquid out if need be. Rinse out the mesh sieve (and the cheesecloth if you’re using it) and strain the tea through again. You may even want to do this a third time to remove all of the irritating hairs.
Once the rose hip tea has cooled down to room temperature, stir in the honey.
Store the rose hip syrup in the refrigerator and it will keep for up to 6 months. It can also be frozen for longer storage.