This Traditional Dutch Rosehip Syrup is one of those recipes that brings back memories right away. It has that old-fashioned fruity taste many Dutch people know from childhood drinks like Roosvicee or Karvan Cévitam. Sweet, fresh, lightly floral, and perfect for turning into homemade lemonade.
The best part is that you can make it yourself with fresh rosehips. No packets, no shortcuts, just real fruit and real flavor. It takes a little time, but the steps are simple, and the result is a beautiful syrup with that deep, nostalgic taste.
Old-Fashioned Dutch Rosehip Syrup
This rosehip syrup is worth making for the flavor alone. It is sweet, fruity, and full of that soft old-fashioned taste that feels both cozy and special. Serve it with cold water or sparkling water, and you have a homemade drink that feels like a treat. It also works so well because every step has a job.
Soaking the rosehips overnight softens them and helps them release more flavor. Straining in two steps gives you a smoother syrup without seeds or bits. That means better texture, better taste, and a syrup that really feels homemade in the best way.
This month for the food blog swap October I was chosen to make a recipe from the blog: gewoon lekker gewoon (a Dutch blog). 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.
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What you need
Exact amounts are in the recipe card below.
You only need a few simple ingredients for this rosehip syrup recipe:
- Fresh rosehips: Use ripe rosehips for the best flavor and color. If you pick them yourself, make sure they are unsprayed.
- Sugar: This sweetens the syrup, helps preserve it, and gives it that classic syrup texture.
- Water: Used to soak and cook the rosehips, so they soften and release their flavor.
A quick note on picking rosehips
Use rosehips from a place you trust. Homegrown is best, as long as no pesticides have been used. Avoid rosehips from busy roadsides or public gardens.
Variations
This recipe is lovely as it is, but you can give it a small twist:
- add a strip of orange peel while boiling add a small piece of cinnamon for a warmer flavor
- serve it with sparkling water instead of still water
How to make it
You'll find the full, step-by-step recipe card below.
- Step 1: Wash the rosehips and remove any leaves and stems. Put them in a large pot and add enough water so it sits about 1 inch above the fruit. Let them soak overnight.
- Step 2: Bring the rosehips and soaking water to a boil and simmer for 10 minutes. Blend everything with an immersion blender until pulpy.
- Step 3: First strain the mixture through a coarse sieve. Then strain it again through a fine sieve lined with cheesecloth.
- Step 4: Measure the strained juice and add 2 ½ cups (500 grams) sugar per 4 ½ cups (liter) of juice. Bring back to a boil, stir until the sugar has dissolved, then simmer for 10 minutes. Pour into clean bottles and let cool.
Top Tips
- The syrup is cloudy: Rosehip syrup should be a bit cloudy.
- The syrup spoils too quickly: Make sure your bottles are properly sterilized before filling them. Clean bottles make a big difference here.
- The syrup is too thin: Let it simmer for the full 10 minutes after adding the sugar. That helps it thicken slightly and gives it a better syrup texture.
It is fruity, sweet, and lightly floral, with a soft old-fashioned flavor. It is sweet, but not heavy or sticky sweet.
Soaking softens the fruit and helps it release more flavor into the water. It also makes blending easier.
You can, but the syrup will taste less classic and may not keep as long. The sugar also helps with the preservation.
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RECIPE CARD
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Ingredients
- 4½ pounds fresh rosehips
- water, enough to cover the rosehips by about 1 inch
- 7½ cups sugar, 2½ cups (500 grams) per 4½ cups (1 liter) strained juice, it's depending on how much juice you get
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.
Instructions
Preparation
- Have clean, sterilized bottles ready.
Make rosehip syrup
- Wash the rosehips well and remove leaves, stems, and any dirt.4½ pounds fresh rosehips
- Place the rosehips in a large pot and add enough water so it stands about 1 inch (3 cm) above the fruit. Let soak overnight.water
- Bring the rosehips and soaking water to a boil and simmer for 10 minutes.
- Blend the mixture with an immersion blender until pulpy.
- Strain first through a coarse sieve to remove the larger pieces and seeds.
- Line a fine sieve with cheesecloth and strain the liquid again for a smoother syrup.
- Measure the juice and add 2 ½ cups (500 grams) sugar per 4 ½ cups (liter) of juice.7½ cups sugar
- Bring the juice back to a boil and stir until the sugar has dissolved. Simmer for 10 minutes.
- Pour the hot syrup into sterilized bottles. Tighten the lids.
Notes
- Unopened, the syrup keeps for about 4 months.
- Once opened, store in the fridge and use within 1 week.
- Serving Suggestion Mix with cold water or sparkling water for a nostalgic Dutch-style lemonade.
Nutrition
yummychunklet says
Sounds like a refreshing drink!