Rosehip Vitamin C Refresher!

Now’s the perfect time to harvest rosehips...wait as long as possible to pick them so they’re sweet and packed with flavor. Right around Halloween is usually perfect. . But beware those thorny stalks...they aren’t messing around! (scroll for photo of scary thorns)

Why rosehips? They’re extremely high in Vitamin C, tart and delicious, and historically used to boost immunity, support skin health, and provide anti-inflammatory benefits. Some even say they help with digestion and joint health!

Other ways to use rosehips:

Teas & infusions

Jams, Syrups & Cordials (Mocktails!!)

Skincare (Rosehip oil is amazing!)

Addition to Tinctures (I have paired Rosehips with Amla in an immune tincture or added to Elderberry Syrup)

This harvest, I made a syrup using whole rosehips instead of cutting and cleaning out the insides first (l was being lazy ). If you go this route, be sure to strain well at the end to get rid of the hairs inside the fruits!

I paired my rosehips with hibiscus; also high in vitamin C, because I already had some on hand. If you don’t have hibiscus, you can just use all rosehips! You can add cane sugar, maple syrup or honey to taste. It also adds some shelf stability and extra thickness. Sweetener is such a personal taste. For me, I tend to go light.

How to make Rosehip Hibiscus Syrup:

Remove stems/leaves, rinse, and measure your rosehips (I used 2 cups)

Use double the amount of water (4 cups)

Add water + rosehips to the pot, bring to a boil (lid on but cracked to save steam)

After boiling, lower to a simmer for 30 minutes

Halfway through, mash with a potato masher to open them up a bit

After 30 min, turn off heat and add hibiscus (I used 2 cups)

Cover and steep for 15 min

Strain with cheesecloth or nut milk bag (I use these a lot) to remove fruit, flowers & hairs

Sweeten to taste with honey, maple syrup or cane sugar

Pour into jar, store in fridge

Add this syrup to plain sparkling water for a refreshing vitamin C boost!