Rosehip Syrup Recipe – Autumn Healing Elixir for an immune-boost over the winter

red rosehips

As summer fades to autumn, look out for the red flashes of rosehip decorating the hedgerow.  You can make rosehip syrup which is both delicious and also offers a wealth of medicinal benefits.

Rosehips are the vibrant red or orange fruits that adorn wild rose bushes throughout the UK countryside, typically ripening in late summer and early autumn. While their beauty jumps out of the hedgerow, it's their medicinal potential that truly makes them shine….

Medicinal Benefits of Rosehips

Immune System Support: Rosehips are packed with immune-boosting vitamin C, making them an ideal ally for warding off colds and flu. A single rosehip can contain more vitamin C than an entire orange!

Antioxidant Powerhouse: These little fruits are rich in antioxidants, helping to combat oxidative stress and inflammation in the body and contributing to overall well-being and vitality.

Joint Health: Rosehips contain anti-inflammatory compounds that can help alleviate joint pain and stiffness, particularly in conditions like osteoarthritis.

Skin care: The vitamin C and other antioxidants in rosehips promote healthy, radiant skin by supporting collagen production.

Each autumn, I make sure to make a store of rosehip syrup so that I have it on hand to take each day if I am feeling run down or get the tickle of a cold or fly coming my way.

Homemade Rosehip Syrup Recipe


250g fresh rosehips, trimmed and cleaned

500ml water

250g granulated sugar (adjust to taste)

A squeeze of fresh lemon juice


In a saucepan, combine the rosehips and water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rosehips are soft and mushy. I use a potato masher to crush them as they soften in the water. You want them to go soft and pulpy.

Use a fine mesh muslin cloth to strain the liquid into another pot. Press down on the rosehip pulp to extract as much liquid as possible. I quite often double strain to be sure to get rid of all the fine hairs that are in the middle of the hips.

Measure the strained liquid and return it to the cleaned pot. For every 250ml of liquid, add 250g of granulated sugar. You can adjust the sugar to your taste preference.

Add a squeeze of fresh lemon juice to brighten the flavor and help preserve the syrup.

Gently heat the mixture, stirring until the sugar is completely dissolved. Simmer for an additional 5-10 minutes until the syrup has thickened slightly.

Allow the syrup to cool, then transfer it to a sterilized glass bottle or jar. Store it in the refrigerator.

Enjoying Your Rosehip Syrup

Why don’t you have a go at making Rosehip syrup a delicious addition to your daily routine? I mix it with hot or cold water like squash, drizzle it over yogurt or my porridge, I also use it as a natural sweetener in herbal teas. It feels good knowing I have a big boost of vitamin C at my fingertips all winter long if I feel run down.

Heartfelt Tonic

Rosehip syrup is one of the ingredients in Heartfelt Tonic. A herbal elixir for those who are working to ease the power of their mind and strengthen the energy of their heart. A grounding remedy to help you get out of your head and grounded in your heart.  A special remedy for grief and heartbreak, or for coming back to yourself after shock or burnout.

Sugar-Free Rosehip Syrup Recipe

Lots of folk ask me about sugar-free alternatives for making rosehip syrup. The reason to make your syrup with sugar is that it's the most stable preservative when you're making a syrup, which means your syrup will have a longer shelf life.

If you want to use an alternative sweetener to sugar you absolutely can, but your syrup should be kept in the fridge and used up within 4 to 12 weeks since it may ferment or grow mold quicker than a sugar based syrup.

When I make medicine for myself, I frequently make syrups with alternative sweeteners like honey, maple syrup or coconut sugar. I just do two things to compensate:

  • Instead of adding the sweetener in a ratio of 1 to 1, I add these sweeteners in a ratio of 1.5 to 1, sweetener to rose hip infused liquid.
  • I keep it in the fridge!

I hope this inspires you to give it a go in your own kitchen.

rosa canina rosehips