A hedgerow staple with a long history in herbal remedies, rosehips are now making a comeback – but this time in the kitchen. Packed with vitamin C and with a tangy-sweet flavour, rosehips can be transformed into syrup that’s ideal for drizzling over porridge, mixing into drinks, or preserving a taste of the seasons. Woodlands.co.uk has all the inside info, thanks to father-and-son team Quentin and Greg Clark; talking you though the step-by-step process to make your own rosehip syrup – and share a recipe for a simple but elegant cocktail. Make ours a double!
BEFORE YOU START
Before you begin foraging, it’s important to gather rosehips safely and responsibly…
- Identify the right plant: Rosehips come from wild dog roses (Rosa canina), commonly found in hedgerows and woodland edges. Look for oval, deep red fruits growing on arching, thorny stems once the summer roses have faded.
- Pick at the right time: Rosehips are best gathered after the first frost, which softens them slightly and enhances the flavour. However, you can also pick them earlier and briefly freeze them to mimic this effect.
- Harvest responsibly: Use scissors or secateurs to cut hips carefully and only take what you’ll use. Always leave enough for wildlife, especially birds who rely on them during winter.
MAKING ROSEHIP SYRUP
Prepare the Fruit
Once collected, rinse the rosehips thoroughly to remove any dirt or insects. Trim the ends and discard any soft or shrivelled fruits.
Extract the Flavour
Roughly chop the rosehips or pulse them briefly in a food processor – this helps to release the flavour. Be aware that rosehips contain fine hairs inside that can irritate skin and throat if consumed, so they’ll need to be strained carefully later.
Get Cooking
Place the chopped fruit in a pan, cover with water, and bring to a gentle simmer. Cook for around 20–30 minutes, stirring occasionally.
Strain and Sweeten
After simmering, pour the mixture through a muslin cloth or fine sieve into a clean bowl to remove all solids and hairs. It’s worth straining the liquid twice to ensure clarity and safety. Return the strained liquid to a clean pan and add sugar (roughly 500g per litre of liquid, or to taste). Heat gently until the sugar dissolves, but don’t boil. Once dissolved, pour the syrup into sterilised bottles and seal.
AND NOW FOR A COCKTAIL
For this you’ll need
- 1 part rosehip syrup
- 1 part lemon juice
- 2 parts gin (or a non-alcoholic alternative)
- Ice and soda water to top up
- An optional sprig of rosemary or a twist of orange peel for garnish
Shake or stir with ice and serve in a tumbler for a refreshing, seasonal drink that’s subtly floral, citrusy, and entirely unique. Cheers!
