Gathering rosehips to make your own rosehip syrup is a great way to provide a vitamin C rich drink for you and your family. You can also use dried, bought, or frozen rosehips for this recipe.
This recipe is based on a traditional rosehip drink, and was inspired by the method shared in Roger Philip's Wild Food book.
When to pick rosehips?
Rosehips are usually picked after the first frost, when their skins are softened and the flesh sweetened. They tend to be ready from September to November when the fruits have turned from orange to red. Once the colour is ripe you can also pick and freeze the fruits.
Which rosehips are edible?
All rosehips (the fruits of the rose) are edible, but not all are tasty. I find the best rosehips to make syrup from are Dog Rose, also known as Wild Rose (Rosa canina).
Why are rosehips good for you?
Rosehips have high amounts of vitamin C - about 4x as much as blackcurrants and 20x as much as oranges - and they are local, seasonal food! Rosehips also contain good amounts of vitamin E, A and K.
Can animals eat rosehips?
My dog forages for rosehips as food, but the tiny hairs inside the fruit aren't good for human or animal digestive systems. That's why rosehip syrup is normally strained to separate the hairs and the hair coated seeds.
Rosehip Syrup Recipe
A subtly flavoured syrup which is brilliant for staving off colds. Dilute as a drink, drizzle over pancakes, apple crumble or ice cream or use in cocktails.
This recipe for rosehip syrup avoids boiling the fruits so as not to loose too much vitamin C. In fact, you'll only loose about 15% vitamin C and most of that is lost between mashing the fruits and plunging them into boiling water. So speed is a vitamin asset.
Makes 750 ml
- 300 g rosehips, stalks removed
- 1 litre water
- 300 g golden caster sugar
Using a small to medium saucepan, bring 500ml of water to the boil. Briefly mash the fruits and immediately plunge into the boiling water. Bring the water back to the boil, turn off the heat and leave the fruits to infuse for 15 minutes. Put both the rosehips and liquid into a jelly bag and allow the juice to drip through into a bowl. Using the same saucepan, bring the remaining 500ml of water to the boil, add the rosehip pulp, turn off the heat, cover and allow to infuse for a further 10 minutes. Strain through the jelly bag and allow all the liquid to drip through.
Wash out the saucepan and fill with the strained rosehip water. Bring to the boil and simmer for 20 minutes, or until the liquid has reduced by one third. Stir in the sugar, allow to dissolve, then simmer for 5 minutes before pouring into hot, sterilised bottles.
I used to walk round my Granny’s garden and smell the roses, my sisters and I used to snap off her runner beans and eat them raw too. Luckily for Granny, I didn’t know that roses were edible then, though I still love to stop to smell them, whether in a park, someone’s garden or a hedgerow.
Roses make my heart sing, they truly do. From the scent through to the texture of the petals, they are an edible heaven to me. Eat them fresh OR this recipe is ridiculously easy and super good. It was given to me by my colleague Emma Gunn and you can't go wrong with it. Unless you don't like roses.
In this post I share the recipe, explain when to pick roses (and why) which is the best rose to eat (and my favourite) and how to use this delicious rose preserve.
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Which Roses are Edible?
All rose petals are edible and both wild and cultivated roses can be used, though please see my tips for picking below. The most common wild roses in the UK are Dog Rose (Rosa Canina), Field Rose (Rosa Arvenis) and the Japanese Rose (Rosa Rugosa). Each rose has a different scent, so it's well worth smelling before you start picking, and finding your favourite rose types.
Cultivated roses with a good scent can also be used, but make sure they haven't been sprayed first. Some rose petals may have a bitter aftertase too. Petals can be used to decorate cakes, in cold soups, salads, meat dishes or desserts. Here's a few tips before you pick them though;
How to sustainably pick rose petals for using in recipes
- If you're picking cultivated roses, check: have they been sprayed?
- You can dry rose petals (then rehydrate them), or use them fresh
- Are the petals ready to be pluck (do they come away easily)?
- Petals that are ready to pick may have already fallen, or come away easily when touched (see below)
- Only pick the petals, never the whole flower-head (so the fruits can ripen later in the year)
In early summer and summer I may include roses in my foraging courses, and in the autumn I include the fruits of roses; the rosehips.
Sometimes I feel creative, sometimes crazy, with the ideas I come up with for using wild food. This one is a complete labour of love; a custard tart topped with rosehips and a rosehip syrup glaze. Devoured by 14 appreciative people on a hazy October afternoon.
Here's the recipe;
Rosehip Fruit and Custard Tart
Ingredients (for pastry base)
- 200g plain flour
- 100g cold butter, cubed
- 20g ground almonds
- 1 tsp baking powder
- 1 egg, beaten
- 1-4 tbsp cold water
- a little egg white
- 320ml whole milk
- 80g unrefined caster sugar
- 5 free-range eggs yolks (freeze the egg
- 25g cornflour, mixed to a paste with a little cold water
- 200ml rosehip syrup
- 2 tbsp cornflour
- 2 tbsp honey
- 100g rosehips, fresh out the freezer
In a large bowl, add the flour, ground almonds and baking powder, mix well and rub in the butter until it resembles breadcrumbs. Mix in the the beaten egg and 1-tablespoon at a time of cold water (just enough to bind the dough, no more). Alternatively you can blend the mixture in a food processor, adding the water at the end. Press the dough into a ball, wrap in clingfilm and chill in the fridge for at least 30 minutes. Preheat the oven to 200C and grease a 23cm diameter flan tin.
For the filling, in a medium saucepan bring the milk to the boil, whisking all the time. Remove from the heat and in a medium bowl, beat the sugar and egg yolks for 3-5 minutes, or until the mixture falls in thick ribbons from the whisk. Slowly whisk in the cornflour paste until well combined. Slowly pour in the hot milk, stirring in well, before returning the mixture back into the saucepan. Heat the mixture, whisking constantly, until boiling. Cook for a further minute, then pour the mixture into a bowl and set aside to cool for 10 minutes. Cover with clingfilm and chill in the fridge.
Roll the pastry out on a floured work surface to about ½ cm thick and line the flan tin. Brush the pastry with a little egg white to seal it and bake in the oven for 15 minutes or until the pastry is golden-brown and crisp. Let the pastry cool a little, then carefully transfer to a wire rack. At this stage the cooked pastry can be covered and stored for a few days before using.
For the glaze, heat half the rosehip syrup in a saucepan until boiling then remove the pan from the heat. Dissolve the cornflour in the remaining syrup and quickly pour the mixture back into the saucepan, returning to the heat, stirring all the time, until the mixture has thickened. Next add the honey, bring back to the boil and remove the pan from the heat. Set aside to cool. When ready to assemble the tart, spoon in the custard filling, and with a sharp knife, carefully slice the ends off the rosehips, then slice them in half, lengthways and scoop out the ball of seeds with a teaspoon. Place the rosehips on top of the custard, cut-side down. Transfer the glaze to a pouring jug and drizzle over the glaze. Chill in the fridge until ready to serve.
I recently led a group of families on a foraging walk & as part of the day I provided sweet biscuits with rosehip fruit in them. I wanted to show how this fruit can be utilised in ways other than just for syrup. The biscuits went down really well, though what I didn’t provide was guidance on how to process the fruit into a versatile ingredient for many recipes, so here it is!
This is a labour of love. It is a process to be enjoyed, with a fruity goal in mind - a delicious and versatile sheet of pure fruit which can be used can be stored for months and used as a snack or to flavour many dishes, for example tarts, pies and ice cream. Best done when you feel you have the time, preferably with helpers - friends or family.
Using Japanese Rose (rosa rugosa) hips will enable you to reap more fruit for your work, they’re a larger hip than our native rosehips making them easier to handle.
Gather rosa rugosa ‘hips’ (the fruit), these plants have naturalised in many places, originally many were planted on sand dunes & shingle beach areas to help stabilise the ground. You can also find them on waste ground, or befriend someone who has them growing in their garden - a proportion of your foraged product afterwards is normally gratefully received.
Start looking out for hips from late summer & through autumn. You could of course wait for after the first frost, at the risk of the birds getting them first. Living in Cornwall, with a milder climate & being impatient to utilise these fruits, I normally pick them as soon as possible & freeze them to ‘fake’ the first frost. I’m looking for the dark red fruits, not too orange in colour. Freezing them also means you can store them until you’re ready to embark on processing them.
Defrost or pick the fruits after first frost. Start processing them as quickly as possible so not to loose valuable vitamin C. Carefully and patiently remove the flesh from around the outside of the fruit, careful not to dislodge the tight ball of hairy seeds. You want to avoid these seeds as they can irritate the digestive tract. This is a messy and fiddly job, so take your time, you’ll be left with a pile of fleshy rosehip pulp, and a pile of hairy seeds. Discard the latter. You may want to chop the pulp a little, to ensure that you don’t have too bigger pieces of flesh or fruit skin.
If you’re using a de-hydrator, follow the instructions for making fruit leather, and spread the fruit pulp onto the teflon sheet before drying the fruit for several hours. If using an oven, line a dish or baking tray with oven-proof clingfilm, and spread the pulp on, about 2mm thick. Put the oven on the lowest heat and leave for up to 12 hours.
The consistency of the fruit leather can be altered according to taste - slightly moist and chewy or dry and almost brittle. The latter will keep longer. When needed, rehydrate the fruit and blend of break into pieces.
What I love about processing fruit this way is that there is no need to add sugar. Instead, you can get to taste a mixture of natural sweetness & tarty-ness of this amazing super fruit.
What next & how to use... Now the fun bit. Once you’ve made your fruit leather, either keep it whole or cut it into strips & store in an air tight container. It will keep for over one year. Now your fruit can be used in various recipes, these are just some of the ones I’ve tried so far. Before using the leather, best to break it into small pieces & re-hydrate in a small amount of warm water.
Rosehip fruit ice cream, Rosehip fruit chocolate, Rosehip fruit biscuits or in simply in porridge. You can of course still use it in traditional recipes such as rosehip syrup or sweet soup, or simply chew on it as snack when out walking, or when you need a energy & vitamin C boost.