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Homemade Rosehip Liqueur

Out of all the hedgerow liqueurs, we have made this year; our Rosehip Liqueur is a favourite. In fact, it is currently hidden away to give it a chance to mature before hubby drinks it all!

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but since it tastes delicious, it'll certainly cheer you up if you do have one.

 

Rosehips are the beautiful red fruit of the rose (Rosa) bush. All roses and their fruit are edible, although flavour varies depending on the variety. We are fortunate in that we have lots of wild dog rose bushes growing in the hedgerows around our house and they have an excellent flavour.

Rosehips have been used as food, medicine and in cosmetics for millennia. The ancient Greeks and Romans prized them highly for their health benefits. Packed full of vitamin C and Iron, syrup made from these fruits has a long history of being used here in the UK to prevent colds, particularly in children. I cant promise that our liqueur will stop you catching a cold, but since it tastes delicious, it'll certainly cheer you up if you do have one.

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but since it tastes delicious, it'll certainly cheer you up if you do have one.

Rosehips are traditionally harvested after the first frosts, which is said to soften them and improve their flavour. Just as I do when making Sloe Gin, I like to store mine in the freezer before using. You can read all the advantages of doing so in our freezing foraged fruit post.

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but since it tastes delicious, it'll certainly cheer you up if you do have one.

You will need.

  • Enough rosehips to half fill a litre glass jar. I like to top and tail mine and freeze them first
  • Zest of 1 Lemon
  • 3 cloves
  • Half a Cinnamon Stick
  • Bottle of Brandy
  • 150 grams soft brown sugar

Just pop all your ingredients into a clean jar, and allow to sit for at least a month, shaking periodically. Then strain through muslin and bottle.

This delicious, syrupy liqueur will continue to mature although it tastes fantastic from the start. It makes a lovely homemade gift, but I bet after you try it you won't give a drop away!

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but since it tastes delicious, it'll certainly cheer you up if you do have one.

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16 Comments

  • Reply Piyush Mittal

    Ohh great! It’s so yummy and delicous.

    October 30, 2017 at 7:12 am
  • Reply Kristen

    Do u know if u can make this with dried rosehips? And if so, how much would you use?

    October 28, 2017 at 1:14 am
    • Reply Sarah - Craft Invaders

      I’m planning to try that next Kristen. I have used other dried fruit in liqueurs before and it’s worked out well so I’m hopeful dried rosehips will be the same. I’ll probably start out trying a quarter jar of the dried fruit. If you do try it out before me please come back and let me know how it turned out 🙂

      October 29, 2017 at 5:49 pm
  • Reply Elizabeth Shapona

    Sarah, have you ever used it as a vinegar? If not…do you think it would have merit…

    October 27, 2017 at 8:05 pm
    • Reply Sarah - Craft Invaders

      I’m not sure if you mean the liqueur or whether I have made rosehip vinegar Elizabeth. I think they’d be great in a vinegar but I have never made one 🙂

      October 29, 2017 at 5:47 pm
  • Reply Amy

    This sounds so interesting! We have a rose bush in our backyard that produces berries. I never would have thought about turning them into a liqueur. Thanks for sharing!

    October 25, 2017 at 4:26 pm
    • Reply Sarah - Craft Invaders

      During World War 2 our government had a campaign to get everyone picking rosehips to make into syrup for children due to them not eating so much fruit due to rationing so here in the UK using them is part of our heritage 🙂

      October 29, 2017 at 5:40 pm
  • Reply Michelle Leslie

    Oh I can’t wait to try this Sarah. I have always heard that rosehips contain the highest concentration of vitamen C that our bodies can absorb and we have a pretty large bush that produces them. Strange, not all our roses bushes have rosehips. I must go research why that is. Anyways, I’d really love to try making this.

    October 25, 2017 at 5:31 am
    • Reply Sarah - Craft Invaders

      Do let me know what you think if you do Michelle. I’d imagine your rose hips will be really sweet due to your climate. Maybe you dead-head your roses so don’t get the fruit?

      October 29, 2017 at 5:38 pm
  • Reply Florence @ Vintage Southern Picks

    Yummy! That looks so pretty, but I bet it tastes even better! You’re so lucky to have that growing naturally all around you!

    October 24, 2017 at 4:11 am
    • Reply Sarah - Craft Invaders

      Thanks Florence, we are lucky to live in an area where so much grows in the hedgerows and picking is a lovely way to spend some time relaxing 🙂

      October 29, 2017 at 5:36 pm
  • Reply Linda at Mixed Kreations

    Even though I’m not much of a drinker, I would like to try some homemade liqueur sometime. You make some interesting blends. After drinking this I guess you probably wouldn’t care if you had a cold or not. LOL

    October 23, 2017 at 10:44 pm
    • Reply Sarah - Craft Invaders

      Haha I do think it’d definitely take the edge off any cold Linda, it really is particularly good. If I do ever make it over to the US I’ll be bringing a suitcase full of little bottles for you all (you’ll probably see me on the news!)

      October 29, 2017 at 5:33 pm
  • Reply Imelda Doogan

    This does sound delicious! Only I don’t like brandy or whiskey! Do you think this would work with vodka or perhaps a red wine? I have used vodka in the past to make Tipsy Berry Sauce very successfully.

    October 22, 2017 at 12:43 am
    • Reply Sarah - Craft Invaders

      I think it would work very well with vodka Imelda.I use Vodka in many of my fruit liqueurs and they are all delicious. I don’t think the alcohol content would be high enough in the wine though and I think it would end up as vinegar.

      October 22, 2017 at 9:18 am

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