Rose hips, also sometimes spelled as one word rosehips, are the golf-ball sized red fruit of a variety of rose bush that is native to Alaska. Rosehips are a part of the same fruit family as apples and impart a warm, floral, and fruity flavor. Rose hip syrup is a particularly versatile way to use rosehips in the kitchen. The sweet syrup can be used on pancakes, porridge, or oatmeal in place of the traditional maple syrup. The syrup can also be used as a sweet, floral ingredient in mixed cocktails. And, of course, nothing is better than rose hip syrup drizzled on ice cream, bread pudding, or other desserts – even just plain yoghurt!
Here in Scandinavia we also use rose hips to make a dessert soup served hot or cold depending on the season. The soup is usually served with a dollop sweetened wipped cream. Powdered rose hips are also infused in hot water and drunk like you would tea around here – Ted
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Approximately 2 Cups
4 cups (1 L) rose hips
2 cups (0.47 L) water
1 cup (240 mL) sugar
 Wash rose hips thoroughly
 Remove stems and flower remnants before boiling rose hips and water for 20 minutes in a covered saucepan.
 Once boiled, strain the rose hips through a jelly bag and return clear juice to saucepan.*
 Add sugar to strained water, stir well, and boil five minutes until sugar has dissolved and sauce has thickened.
 Refrigerate syrup in an airtight container until ready for use.
*Cook’s Note: Some traditional recipes call for straining the boiled rosehip water twice to ensure removal of all of the tiny, irritant hairs found inside rosehips.