So happy to find and share these awesome recipes with you!

Debbie

I have had fun posting about my Rose Hips. They have become probably my most favorite because they were one of the first wild foraging experiences I had. I loved going out in my dad’s boat with friends and picking wild Rose Hips in the Fall. See one of my posts here: 13 Amazing Ways to Use Rose Hips.

Recipes

There are some recipes I like, a few I have not tried yet, but I will. They are easy to follow and great for beginners but there is a vast number of Rose Hip recipes to try. Pick one you like and enjoy it often. You can purchase Rose Hips dried, or you can harvest your own. Have Fun! Check the web for other recipes and find your favorite!

Rose Hip Tea

Use 1 tsp dried and crushed rose hips. Poor 2 cups hot water (not boiling) over it and let it sit for 15 minutes. Keep it covered for 24 hours, strain the juice. Keep tea in refrigerator. Drink 2 cups a day ½ hour before each meal.

Rose Hip Juice

1. If using the juice for Jelly, you need to retain the natural pectin in the fruit – so use ripe rosehips.
2. Clean fruit, removing steps and any remaining blossoms.
3. Wash carefully with cool, clean, uncontaminated water
4. Cover the fruit with water
5. Boil in a stainless steel or enamel pan, simmering for 15 minutes. Rose hips need to be soft.
6. Cool. Strain them with cheesecloth or a damp jelly bag.
7. Yield – one pound will make approximately 2 cups of juice.

University of Wisconsin Extension, Madison. Ingham, B (2015). https://extension.umn.edu/preserving-and-preparing/rose-hip-jelly-made-wild-fruit.

Rose Hip Jelly

1. Use some of the prepared Rose Hip juice
2. 4 cups juice
3. 7 ½ cups sugar (I experiment with honey or a sweetener I know is nutritional). The juice without sweetener will be very tart.
4. 1 box or 6 ounces of liquid pectin, or other equivalent.
5. The prepared rose hip juice does have its own pectin, keep that in mind as you use the pectin.

Directions

1. Put the juice and the sugar in pan on high heat. You will need to constantly stir the mixture to dissolve the sugar and keep it from scorching. Bring the mixture to a full, rolling boil.
2. Add the pectin and reheat to a full, hard boil for 1 minute. Boiling hard helps the pectin set.
3. Remove the pan from the heat. There will be foam, skim it off. If you leave the foam on it does not can well, there is air in the foam.
4. Use half-pint or pint jars that are hot and sterilized. Fill to ¼ of the top. Seal.
5. Process in a boiling water bath. Know your elevation and adjust the time by your elevation above sea level. It will be between 5 and 10 minutes for processing.

University of Wisconsin Extension, Madison. Ingham, B (2015). https://extension.umn.edu/preserving-and-preparing/rose-hip-jelly-made-wild-fruit. (Link not working) Preserving and preparing food safely | UMN Extension You can search for what you need under food. Good info.

Classic Autumn Hedgerow Syrup*

This syrup has a warm and fruity flavor. It involves double-straining which I’m very pleased with. I just found this recipe, so I will be happy to try this recipe next year.

Ingredients

• 1 Kg rosehips (2.2 lbs.)
• 500 g granulated sugar (2.5 cups)

Directions

1. Sterilize the bottles, or whatever bottle or jar you choose to use and some vinegar-proof lids you can screw down. You can wash them thoroughly and put them on a tray in an oven at very low temperature to dry out.
2. Make small batches, use a food processor and chop the rose hips.
3. Put them in a saucepan and add 1.25 liters (1 quart) of water
4. Bring to a boil, then on a lower heat, simmer for 15 minutes or so.
5. Now strain the liquid through a double layer of muslin, letting it sit for ½ hour, so all the juice is strained.
6. Wash out the straining cloth or use a fresh piece, fold it so it is doubled and strain the juice through it again.
7. Measure the juice and put it in a large saucepan.
8. For every 500 ml (2.1 cups) juice, add 325 g (.72 pounds or 2 ¼ cups) granulated sugar.
9. Heat slowly, stirring to dissolve the sugar. Bring to a boil and boil for 3 minutes. Skim off any foam.

• Pour immediately into the hot prepared bottles and seal.
• Don’t forget to label the bottles when they have cooled completely.
• Use within 4 months, refrigerate after opening.

I was looking for a unique syrup and I found it from River Cottage* https://www.rivercottage.net/recipes/rosehip-syrup

Beauty Facial Mask*

• One uncooked egg,
• 2 tsp of rose hip tea and
• 1 tsp oatmeal.
• Mix and massage on face.
• Wash off with cool water to retain the effect of the facial.

Ketosis Natalia Rostova https://www.ketosisirl.com/rose-hips-beverage-keto-diet-followers-avoid-vitamin-deficiency/

Sugared Rose Petals*

It takes approximately 15 minutes to prepare these! I can hardly wait to try them!

Egg Wash

• 1 beaten, raw egg white in a small amount of water
• Granulated organic sugar
• Dry, fresh, organic Rose petals that have a good aroma, clean and blemish free.
• watercolor brush, small

Directions

• Snip the bitter bottom tip off
• Spread both sides of each petal with the wash.
• Sprinkle sugar on both sides.
• Set on parchment paper to dry. It will usually dry overnight.
• These sugar petals can be eaten as decorations for your cooked sweets.
• Can be frozen for future use.

Source URL:https://toriavey.com/toris-kitchen/the-old-fashioned-way-sugared-roses/ The Old-Fashioned Way: Sugared Rose Petals & Rose Sugar ­ Published July 11, 2013 – Last Updated August 13, 2018 (I am not an affiliate and I receive nothing if you click on the link above.)

Rose Sugar*

• Prepare rose petal as in the instructions for making Sugared rose petal
• A clean decorative glass jar, maybe a 1/2-pint size
• Layer some sugar on the bottom of the jar,
• Carefully place the rose petals over that layer of sugar
• Keep the layers until the jar is filled.
• Store in a cool, dark place for several weeks.
• Open it up after that long storage time and smell your roses!
• The petals can be removed before using.
• Use as a sprinkle over the tops of your sweets, stir into your favorite tea, lemonade, or anything you would like to take the rose flavor in. Stir in the baked goodies to give the dough a nice rose flavor.

Source URL: https://toriavey.com/toris-kitchen/the-old-fashioned-way-sugared-roses/ The Old-Fashioned Way: Sugared Rose Petals & Rose Sugar ­ Published July 11, 2013 – Last Updated August 13, 2018 (I am not an affiliate and I receive nothing if you click on the link above.)

Rose Hip Soup*

This is a Swedish soup. A favorite is to serve it as a dessert, put your favorite topping on (milk or vanilla ice cream anyone?) Small Almond biscuits go well with this dessert. Or some drink it as a beverage.

1. Serve cold or hot
2. Soak 1 cup of rose hips in 2 cups of water for 2 hours.
3. After soaking, boil for about 30 minutes or more until they are thick and sticky.
4. Blend in a blender
5. Remove all the seeds and roughage through a sieve or food mill
6. Boil 1 1/2 cups water
7. Stir in 1 tablespoon potato flour into 1/2 cup cold water until smooth
8. Stir potato flour into boiling water and bring to a boil again
9. Add mashed rose hips pulp and 1/3 cup sugar into flour mixture
10. Let cool and taste for sweetness
11. Serve in bowl with whipped cream and slivered almonds.

*Food.com https://www.food.com/recipe/nyponsoppa-swedish-rose-hip-soup-507585 @Molly53, contributor (link above does not work – apologies.)

My mouth is watering to try these recipes! Here is a link to more recipes from University of Minnesota Extension. (I am not an affiliate, so the link will not refer back to me.)

My other posts on Rose Hips you may enjoy:

• Essential Rose Hips Health Guide (for beginners)
• Facts About Rose Hips and Vitamin C
• How To Harvest Rose Hips

Tell me your experience cooking with Rose Hips! Or are you a beginner and wanting to eat healthier food? Do not forget to like us on Facebook!