How to make Rosehip Syrup

Working from home is lovely. However as a result, many of us don’t come into contact with as many people as we would if we worked in an office.

This can mean that you become more susceptible to The Lurgy.

Rosehip syrup is a fab old-fashioned remedy to make; it has been keeping colds at bay for many a year due to its high vitamin C levels, and was especially popular during the War when the import of fresh fruit was halted.

Making Rosehip Syrup

  • Gather 250g of fresh rosehips. The best time to do this is in October and November, when they are ripe and soft. Don’t worry too much about removing the ‘beard’ as the mixture will get strained later.
  • Crush the rosehips slightly, and add to a pan with 5 cloves, a cinnamon stick (you don’t have to add these if you don’t like the flavours), and 500ml of water. Simmer this for 20 minutes.
  • Strain the mixture through a jelly bag, or a colander lined with muslin (if you’re having trouble getting hold of these, try a pair of tights…)
  • Next add about as much caster sugar as there is liquid (approx. 125g). Stir this mixture and bring to the boil, then let it simmer for 10 minutes.
  • Let the mixture cool and filter it into small, sterilized bottles with an airtight seal.


  • The wartime recipe is slightly different – between the first strain and adding the sugar, you can return the residue to the saucepan, add more boiling water and simmer as before. This provides you with a second strain which can be combined with the first before adding the sugar (for hardcore rosehip fans).
  • The more the liquid gets filtered, the less hairs from the rosehips will sneak through into the final mixture!
  • Don’t bung it all into one bottle! Whilst rosehip syrup will keep for up to a year unopened, once you start the bottle it has a lifespan of just a week in the refrigerator.
  • Other recommendations for rosehip syrup include adding to desserts/ice cream, or diluting to drink as a cordial.



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