Traditional Dutch Rosehip Syrup
A homemade Dutch rosehip syrup recipe made with fresh rosehips, sugar, and water. Fruity, lightly floral, and perfect for old-fashioned lemonade.
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
Ingredients you need per step are listed below the step in Italic
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
1. Use unsprayed rosehips: Homegrown is ideal. Avoid fruit from roadsides or places where you do not know how it was grown.
2. Do not skip the overnight soak: It softens the fruit and helps pull out more flavor.
3. Strain in two steps: First coarse, then fine. This gives you a smoother syrup with less mess.
4. Do not press too hard on the cheesecloth: Pressing too much can push fine pulp through and make the syrup more cloudy.
5. Add sugar after straining: That way you can measure the juice and get the ratio right.
6. Sterilizing bottles: Place bottles on a parchment-lined baking sheet in a 320 °F / 160 °C oven for 15 minutes. Submerge lids and rubber seals in boiling water for 2 minutes.
7. Storage
- 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
Calories: 611kcal | Carbohydrates: 153g | Protein: 2g | Fat: 1g | Sodium: 6mg | Fiber: 33g | Sugar: 105g | Vitamin A: 5913IU | Vitamin C: 580mg | Iron: 1mg
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