Traditional Rose Hip Syrup || Old-Fashioned Foraged Recipe
This easy traditional rose hip syrup is a time-tested way to preserve the flavor of foraged rose hips each fall. With just water and honey, you can create a lightly sweetened syrup that adds a rosy, fruity note to drinks, desserts, and more.
Looking for more foraged pantry staples? Try my Red Clover Jelly or Sumacade recipes.
Introduction
Rose hips are the fruit of the rose bush that appear in late fall after the petals drop. Making a syrup from them is a wonderful way to capture their floral, tart flavor and tuck it away for use throughout the winter.
This recipe is simple to scale, uses minimal ingredients, and stores well in the fridge. Whether you forage your own rose hips or source them dried, this syrup is a lovely addition to any seasonal pantry.
Why This Recipe Works
- Simple ratios make it easy to scale for any batch size.
- Uses honey for a rich, smooth sweetness.
- Strains out fine hairs for a clean final syrup.
- Preserves the unique flavor of rose hips.
- Versatile in both sweet and savory recipes.
Ingredients For Traditional Rose Hip Syrup
You’ll only need a few ingredients for this simple syrup recipe.
- Fresh or dried rose hips: Washed and trimmed if fresh; no need to chop dried.
- Filtered Water: Used to extract the flavor and color.
- Honey: Sweetens and preserves the syrup naturally.
See recipe card below for full information on ingredients and quantities.
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Variations or Substitutions
- Use maple syrup instead of honey for a vegan version.
- Add a cinnamon stick or cloves while simmering for a warming flavor.
- Blend in other wild berries or hibiscus for a deeper red hue.
- Make with dried rose hips when fresh ones aren’t in season (adjust ratio slightly).
- Stir in a splash of lemon juice for extra brightness.
How To Make Traditional Rose Hip Syrup
- Prep the rose hips:
Snip off the stem and blossom ends, and halve any large hips for more even cooking.
- Rinse and rest:
Rinse well under cool water, then leave outdoors overnight to allow any insects to leave naturally.
- Simmer with water:
Add the rose hips to a pot with water using a 2:1 water-to-fruit ratio. Bring to a simmer.
- Cook until soft:
Simmer for 30–45 minutes, or until the rose hips are tender and the liquid is richly infused.
- Strain the infusion:
Pour the mixture through a flour sack towel or fine cloth to remove solids.
- Strain again if needed:
Repeat straining if any fine hairs or particles remain in the liquid.
- Sweeten with honey:
Stir in honey using a 1:1 ratio of infusion to honey, mixing until fully combined.
- Jar and store:
Pour the syrup into clean jars and refrigerate to keep fresh.
Recipe FAQs
Yes. Use about half the amount by volume.
Rose hips contain tiny hairs that can be irritating. Use a fine cloth and strain more than once if needed.
Up to 2-3 weeks in the fridge when sealed and handled properly.
Yes, freeze in small portions to preserve it even longer.
Serve
This syrup is delicious drizzled over pancakes, stirred into hot tea, or added to sparkling water for a refreshing beverage. Try it as a topping for yogurt, oatmeal, or ice cream, or use it to sweeten salad dressings or marinades. It also pairs beautifully with cheeses like goat cheese or brie.
Expert Tips
- Harvest after the first frost for sweeter rose hips.
- Always strain thoroughly to remove hairs.
- Store in glass jars with tight-fitting lids.
- Label and date your batch so you remember when it was made.
- Use a clean utensil each time to keep the syrup fresh.
Rose Hip Syrup
Equipment
- Small saucepan
- Fine mesh strainer
- Flour sack towel
- Wooden spoon
- Measuring cups
- Glass jar with lid
Ingredients
- 1 cup rose hips cleaned and halved
- 2 cups water
- 1 cup honey
Instructions
- Simmer the rose hips: Place rose hips and water in a small saucepan. Bring to a low simmer, then cover the pot.
- Reduce: Allow to simmer until the water is reduced by half, about 15 minutes.
- Strain: Remove from heat and strain through fine mesh strainer lined with a flour sack towel to remove any tiny hairs. Repeat if needed for a smooth syrup.
- Sweeten: Stir the honey into the warm rose hip infusion until fully combined.
- Cool & store: Let the syrup cool, then transfer to a glass jar. Store in the refrigerator.
Video
Notes
- For a stronger flavor: After simmering rose hips in water, remove the pan from the heat and allow it to sit for 2-3 hours before straining.
- Double strain for smoothness: Fine hairs in rose hips can be irritating, so strain thoroughly using a flour sack towel or a coffee filter.
- Adjust sweetness: Swap honey for maple syrup if preferred.
- Storage tip: Keep refrigerated and use within 2-3 weeks. For longer storage, freeze in small portions.
- Uses: Drizzle over yogurt, pancakes, or add to herbal teas for a natural vitamin C boost.
This traditional rose hip syrup is a beautiful, fragrant way to preserve the season’s harvest. It’s perfect for sweetening tea, drizzling over desserts, or adding a homemade touch to your favorite recipes. If you make a batch, I’d love to hear how you use it! Feel free to leave a comment or ask questions — I’m always happy to help.