Rosehip Syrup is a winter must.  Packed to the brim full of vitamin C and other natural goodies, rosehip syrup has been used by families for generations to help with lowering fevers, help with colds and flu as well as a general tonic.  What’s more, it tastes delicious!  You can drizzle it neat over hot crumpets, scones, toast, waffles, pancakes or ice cream, dilute it with 5 parts hot water for a soothing tea or 5 parts cold water for a home made cordial.  Perfect for children who are ‘under the weather’.  Also great for freezing and using throughout the year

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  • 2kg rosehips
  • 3 litres of water
  • 600g dark brown sugar


  1. In a large saucepan or stew pot, bring to the boil 2 (out of the 3) litres of water.
  2. Wash the rosehips thoroughly and then chop as fine as you can get them.
  3. Add the rosehips to the boiling water, bring the water back to the boil and boil for 5 minutes.
  4. After 5 minutes of rapid boiling, take the pan off the heat and allow rosehips to steep in the water for 30 minutes.
  5. When the rosehips have finishing steeping, drain off the liquid from the rosehips (make sure you save this liquid!) using a fine sieve or jelly bag.
  6. Add the rosehips (now pulp) back to the big pan and cover in the last 1 litre or water.  Repeat steps 3, 4 and 5.
  7. Now add the 2 litres of liquid you had previously saved to the 1 litre of liquid you have just used, add the sugar and warm through until sugar is fully dissolved.
  8. Simmer the syrup for 10 minutes and then allow to cool.
  9. Pour into sterilised bottles or jars.  The syrup can also be frozen by allowing to cool completely and then pouring into freezer safe boxes/tubs.


Store syrup in the fridge and use within 2 weeks.  If freezing, use within 6 months.

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