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Here is a Homemade Rose Hips Syrup Recipe that’s high in Vitamin C — 20 times more Vitamin C than an orange! You’ll want to have this essential syrup on hand during cold and flu season. And it makes a wonderful complement to your Home Remedy Pantry alongside Elderberry Syrup.
Making Rose Hips (or Rosehips) Syrup became popular in England during the Second World War, when Britain was not importing fresh fruit, including citrus. This syrup made an excellent alternative source of Vitamin C for the English to help fend off a variety of illnesses.
Chop fresh rose hips or crush dried rose hips, then add to boiling water. Stir, bring back to a boil, then turn off heat.
Allow rose hips to steep in hot water for 45 minutes.
After 45 minutes, strain the resulting rose hip tea through a cheese cloth or flour sack towel lined-strainer into a large measuring cup or bowl.
Wash pot well and make sure there are no rose hips remaining. Add rose hips tea back into the pot and bring up to a boil, then turn down heat to medium and allow to simmer until reduced by half.
Once reduced, pour tea into a measuring cup and allow to cool slightly. If using honey, add it now. Mix well and allow the honey to dissolve completely. Decant syrup into a bottle and refrigerate.
Syrup should stay fresh for at least six months, but may stay fresh up to one year
