400 grams rose hips (ripe)

800 ml of water (distilled)

1 cup honey

Garble the hips.  Using a stainless steel or enamel saucepan, simmer 15 minutes or until tender. (With fresh hips, this part can be omitted; one can go straight to mashing).  Mash with a wooden spoon.  Simmer another 8 minutes.

Pour into several layers cheesecloth and allow to drip over night into ceramic bowl.  Squeeze out leftovers.  Return juice to saucepan, add honey, and blend well.  Melt honey.  Pour into jars and label. Store in the refrigerator.


1 tablespoon per day. 

Rose Hip Syrup

Contact: 613-286-5691                                         abrah.arneson@gmail.com