Rosehip simple syrup

Rosehip simple syrup, that delicious fruit syrup full of vitamins that you used to get as lemonade. A special sweet taste that we couldn't get enough of.

This month for the food blog swap October I was chosen to make a recipe from the blog: gewoon lekker gewoon (a Dutch blog). The blog belongs to Gerry who likes to eat but doesn't make haute-cuisine but normal food. When I read I had to make a recipe from her blog I had to take a peek and then I found a recipe for rosehip syrup. I looked outside at my rosebushes. This couldn't be a coincidence, all full of rosebuds.

A Childhoods favorite

And thereby it's a fact I love old-fashioned rosehip simple syrup. My grandmother used to have it when I came over. With lots of vitamins. That brings back good memories.

Preserve your own

So I got in action. Harvest the rosebuds, cook, sieve, it got a bit messy, and add water and sugar. And then pour it into bottles. Cool it down and taste. It took a lot of time to get it cold enough, but my syrup got to be very cold otherwise I don't like it.

But after one hour I could taste and... it tasted just as with my granny. Wow. Thanks, Gerry for the idea and the recipe (that I adapted to my own taste).

• Sterilizing bottles is easy. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius) and place the bottles on a baking tray lined with parchment paper. Leave in the oven for 15 minutes, then let them cool (with the lid on lightly, so they keep clean on the inside).
• Submerge the lids and rubbers in boiling water for 2 minutes and allow to cool to sterilize them.
• First, sieve the rosehips through a coarse sieve to remove most of the seeds. Then you use the fine sieve.
• Use rosehips that you know are unsprayed. So preferably from your own garden (provided you do not use pesticides). Rosehips along busy roads and in public gardens are not recommended.
• The rosehip syrup will keep for 4 months unopened. Once you have opened the bottle, it can be kept for 1 week in the refrigerator.

📖 Recipe

RECIPE CARD

Rosehip simple syrup

Andréa

Rosehip syrup, that delicious fruit syrup full of vitamins that you used to get as lemonade. A special sweet taste that we couldn't get enough of.

5 of 3 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Soak time 8 hours hrs

Total Time 10 hours hrs

Course Drinks

Cuisine Dutch

Servings 3 liter

Calories 3015 kcal

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Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2000 grams rosehip
• ▢ 1500 grams sugar

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric - US Customary

Instructions

Preparation

• ▢
  Have clean, sterilized bottles ready to hold the syrup.

Make rosehip syrup

• ▢
  Pick the rose hips, wash them, and remove as many leaves, as possible.
• ▢
  Put them under water in a pan overnight. Make sure the water is 3 cm above the rose hips.
• ▢
  In the morning, bring the water to a boil and boil for 10 minutes.
• ▢
  Puree the rose hips with the hand blender and sieve the pulp through a coarse sieve first.
• ▢
  Then put cheesecloth in a clean sieve and strain the juice through the cheesecloth again.
• ▢
  Measure the amount of juice and add 500 grams of sugar for each liter. You will need about 1500 grams.
• ▢
  Bring the rosehip juice back to a boil and let the sugar dissolve.
• ▢
  Then boil for 10 minutes and pour into clean bottles. Place the cap loosely on the bottle and allow it to cool to room temperature. Then close the bottle.

Notes

• Sterilizing bottles is easy. Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius) and place the bottles on a baking tray lined with parchment paper. Leave in the oven for 15 minutes, then let them cool (with the lid on lightly, so they keep clean on the inside).
• Submerge the lids and rubbers in boiling water for 2 minutes and allow to cool to sterilize them.
• First, sieve the rosehips through a coarse sieve to remove most of the seeds. Then you use the fine sieve.
• Use rosehips that you know are unsprayed. So preferably from your own garden (provided you do not use pesticides). Rosehips along busy roads and in public gardens are not recommended.
• The rosehip syrup will keep for 4 months unopened. Once you have opened the bottle, it can be kept for 1 week in the refrigerator.

Nutrition

Calories: 3015kcalCarbohydrates: 755gProtein: 11gFat: 2gSodium: 32mgFiber: 161gSugar: 516gVitamin A: 28967IUVitamin C: 2840mgIron: 7mg

Keyword a recipe for a delicious homemade syrup

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