Rose Hip Cordial

[Photographs: Emily Teel]

This is a slightly opaque red-orange syrup. Definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail.

Note: Rose hips are available at many health food stores.

Rose Hip Cordial

About This Recipe

Yield:Makes 1 liter
Active time:45 minutes
Total time:2 hours, including foraging
Special equipment:a jelly bag set up or another very fine strainer, a food processor
This recipe appears in: Preserved: Rose Hip Cordial


  • 1 pound rose hips (a heaping quart, see note)
  • 5 cups water
  • 1 cup granulated sugar
  • juice of 1 lemon


  1. 1

    Wash rose hips well, and trim off any stems and large (flower) ends. Discard any that are split or seem otherwise compromised. Pulse in a food processor, in batches if necessary, until finely chopped.

  2. 2

    Place rose hips a large sauce pan, and add three cups of water. Bring water to a boil. Once water boils, allow to cook for a minute and then turn off heat, cover and allow the mixture to steep for 15-20 minutes. Then, remove lid and allow mixture to cool slightly,

  3. 3

    Pour mixture into a jelly bag set over a large bowl and drain until pulp feels relatively dry. Return pulp to the saucepan and repeat the boil-seep-drain process with the remaining two cups of water.

  4. 4

    Discard pulp after it has completely drained for a second time.

  5. 5

    In a clean saucepan, combine the sugar and the rose hip syrup and bring to a boil. Simmer ten minutes until slightly reduced. Remove from heat, add lemon juice and allow to cool completely.

  6. 6

    Once cool, bottle cordial and store in the fridge. It will keep for several weeks, but it will have the best flavor for only about ten days.

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