Ingredients

The following ingredients have 36 Servings
  • 5 cups fresh rose hips
  • 1½ cups granulated sugar
  • 2 slices fresh or dehydrated oranges
  • ½ teaspoon rose water ((optional, but recommended))

Instruction

  • Wash the rose hips and remove the stems and the dried part on top.
  • Measure 5 cups of rose hips, then add to a clean pot. Add the orange slices and cover with 4 cups of water. Bring the mixture to a boil, then simmer for 15 minutes.
  • Mash the rosehips during the last 5 minutes of cooking to extract their juices. Strain through a strainer, set over a large measuring cup. Reserve the rosehips.
  • Pour the strained liquid through a soup bag to clarify it even further. 
  • While the rosehip juice is straining, add the reserved rosehips back into the same pot and cover with 2 cups of cold water. Bring back to a boil and simmer for 15 minutes.
  • Repeat the straining process, first through a strainer, then through a soup bag.
  • Add the rosehip juice, sugar, and rose flower water to a clean pot. Stir over medium heat until the sugar dissolves. Bring the mixture to a boil, then simmer for 5 minutes. Skim foam if necessary.
  • Cool the syrup slightly before pouring it into a 16-ounce bottle. Store the bottle in the refrigerator and consume it within 6 months.