Homemade Honey and Wild Rosehip Syrup

5 from 4 votes

A simple syrup rich in vitamin C made from wild or cultivated rose hips and honey for making drinks, tea, and general cooking. Yield: 3 cups

Prep Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: American

Keyword: health benefits, recipe rosehip syrup, rose hip syrup

Servings: servings

Calories: 73kcal

Author: Alan Bergo

Cost: 5

Equipment

1 3 quart sauce pot
1 hand blender or food processor
1 Cheesecloth
1 Strainer

Ingredients

1 lb rosehips any kind
2 lb mild wildflower honey or raw honey 2 ¾ cups
3 cups water
½ cup apple cider vinegar or homemade vinegar
2 slices of fresh ginger
2 teaspoons lemon juice

Instructions

Wash and clean the rosehips. There’s no need to remove the calyx or deseed them. If you’re hips are larger than a dime, cut them in half.
Put the rosehips in a pot and add the water and vinegar. Bring the mixture to a boil, then carefully puree the rosehips using a handblender, pulsing until they’re all broken up and the mixture is smooth-ish.
You can also buzz the hips in a food processor.
Add the ginger if using. Simmer for another 5 minutes. Turn the heat off and set the rosehip tea aside to infuse for 15 minutes.
Strain the rosehip liquid through a double thickness of damp cheesecloth in a colander. When it’s cool enough to handle, squeeze the juice carefully from the cheesecloth to make sure you get it all.
Remove the rosehip liquid and combine in a saucepot with the honey. Bring the mixture to a rolling boil for 10 minutes, skimming impurities that rise to the surface if you can.
Reduce the syrup until you have exactly 3 cups~15 minutes. To check how much liquid you have, I like to keep a small bowl and a scale nearby.
When you have three cups, add the lemon juice, pour the boiling syrup into sterilized 8 oz mason jars leaving a ½ inch headspace. Screw on the lids and process for 10 minutes in a water bath canner.
Remove the jars and allow to cool, then label and store in a pantry.
The syrup can also be frozen, or it will keep in the fridge for 12 months.

Video

Notes

Rose Hip Hot Toddy

A deer camp favorite. To serve four people warm three cups of hot water with ¾ cup whiskey or rum and a small cinnamon stick. Add a few tablespoons of rosehip syrup to taste and fresh lemon juice. Serve hot in mugs garnished with grated spicebush berries and lemon wedges.

Nutrition