13/09/2026
🌹 It’s rosehip season, so obviously I had to make rosehip syrup.
I’ve got two rose bushes growing next to each other and look at the difference between their hips.
One has these big, fat, round rosehips and the other has much smaller, more elongated ones.
There isn’t just one type of rosehip. They’re the fruits of different roses, so they can look surprisingly different.
And when you cut one open, there’s something hiding inside that you really don’t want in your finished syrup...
The seeds are covered in tiny hairs.
Those hairs are irritating and were traditionally used to make itching powder, so this is one wild food where straining properly really matters.
🌹 My rosehip syrup
I used:
• 400g ripe rosehips
• 700ml water
• 200g sugar
I washed the rosehips, removed the stalks and simmered them gently in the water until they had softened and released their flavour and colour.
Then I strained the first extraction before the 2nd stage
But I wasn’t finished with those hips yet.
I did a second extraction, simmering the rosehips again in fresh water and straining them for a second time.
I combined the strained liquid, added the sugar and gently simmered it down into a rich, fruity syrup.
And I was very thorough with the straining because the last thing I want is a mouthful of rosehip hairs! 😂
The finished syrup is lovely over porridge, yoghurt or pancakes, or you can dilute it with water for a fruity drink.
Rosehip season doesn’t last forever, so if you’ve got roses covered in ripe hips, this is a brilliant time to have a go.
🌿 Forage Yourself Happy