Rosehip Syrup: Autumn’s Gift in a Bottle

There’s a quiet joy in stepping out into the garden on a sunny autumn morning, noticing how the year has begun to turn. The roses that once opened their fragrant blooms to the summer sun now offer something different – bright red hips, glowing against the fading green. These little jewels feel like a gift from the garden itself: a reminder that even as one season ends, another begins, and nourishment is always there if we know how to look for it.

Gathering the hips

When the hips ripen into a glossy red, they’re ready to pick. You may find they soften further after the first frost, which draws out their sweetness, but you can also mimic this by tucking them into the freezer overnight before using.

When you forage in the wild, look for bushes away from busy roadsides and sprayed fields, where the fruit is clean and free of pollutants. Choose firm, plump hips – not shrivelled or blackened – and take only what you’ll use, leaving plenty for the birds and other foragers. Carry them home in a basket or a paper bag, and take a moment to marvel at the idea that these little fruits hold more vitamin C than oranges, gathered freely from the land around us.

Although wild foraging is beautiful, gathering rosehips from the garden brings a more intimate connection. These are plants you’ve tended and cared for, and now they offer you medicine in return. As you snip each hip, pause for a moment to notice the cycle – the bloom, the fruit, and the promise of next year’s growth waiting quietly in the roots.

Processing the Harvest

Rosehips hide their treasure carefully. Beneath the ruby skins are seeds and fine hairs that can irritate the throat, so the syrup-making process needs patience and care.

Wash and trim – Rinse the hips and remove stalks and any blemishes.

Chop and simmer – Roughly chop, place in a pan, and cover with water. Bring to a boil, then simmer gently for around 15 minutes until the hips are soft.

First strain – Pour the mixture through muslin or a jelly bag, catching the liquid in a bowl. Let it drip without squeezing.

Second strain – Pass the liquid through fresh muslin once more to ensure no seeds or hairs remain.

The Recipe: Rosehip Syrup

Ingredients:

1 kg rosehips

1 litre water

500 g sugar (adjust to taste)

Juice of 1 lemon (optional, helps preserve)

Method:

Prepare the rosehip infusion as above.

Return the strained liquid to a clean pan. Add the sugar (about 500 g per 500 ml liquid) and stir to dissolve.

Bring to a gentle boil and simmer for 5–10 minutes until slightly thickened.

Pour into sterilised bottles or jars, seal, and store in the fridge.

Benefits and Uses

Rosehip syrup is rich in vitamin C, antioxidants, and gentle plant magic. Traditionally, it was given to children during the war years when oranges were scarce, as a way of maintaining resilience through the winter. Today, it can still be taken daily as a tonic – a spoonful straight from the bottle, or drizzled over porridge, yoghurt, or pancakes. It makes a fragrant cordial when stirred into sparkling water, and pairs beautifully with herbal teas.