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Rose hip syrup recipes are worth learning!
Making our wild rose syrup is a multi-step process worth every bit of effort. The syrup is delicious, soothing and rich in nutrients like vitamin-C. We love to get out in nature to harvest our own hips from summer through fall, but buying hips still makes for a delicious syrup. Just be sure to purchase food-grade, not decorative, rose hips.
Luscious hand-harvested wild rose hips for syrup
When and where to gather rose hips:
If you use hips you harvest on your own, select only wild hips growing in places where road run-off, spraying and other nastiness won’t contaminate your crop. Pick when the hips are deep red and slightly soft. Ideally, pick them after a first frost. But, some varieties of rose hip will go bad by the time a frost comes. So, for instance, we harvest wild Rosa rugosa, a non-native species with enormous, sweet fruits, in late summer. That’s when they’re at their peak! Later in autumn, we gather Nootka rose hips from our property. If they’re ripe but we haven’t had a frost, freezing them before processing them, brings out an extra bit of deliciousness.
A note of caution about rose hips:
Also, if you’re working with whole rose hips (purchased or self-picked), be sure to fully strain out all of the tiny hairs. These can cause serious internal aggravation and must be removed. It is labor intensive to remove the seeds and hairs from fresh fruits, but we find it worthwhile to do this before drying most of our wild harvest. Most of these hips we use as “chips” in teas. We freeze whole hips for recipes like the syrup that follows. Then, we carefully strain the solids through a cloth jelly bag or paper coffee filter to capture and compost the hairs.
Want to learn how we make this syrup?
Our complete rose hip syrup recipe is available to subscribers only. You can learn more about our joining our online gardening classes here.
