How to Make a Delightful Rosehip Liqueur

by Sarah - Craft Invaders

Out of all the hedgerow liqueurs we make, Rosehip Liqueur is one of our favourites. In fact, it is currently hidden away to give it a chance to mature before hubby drinks it all.

What makes it special, I think, is it is made with a brandy base. The brandy, along with the added spices gives this Rosehip liqueur a much richer flavour than a Rosehip Gin or Vodka.

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but it'll certainly cheer you up if you do have one. #Rosehips #RosehipLiqueur #RosehipGin #RosehipBrandy #RosehipBerries #RosehipPlant #Foraging #WildFood

 

What are Rosehips?

Rosehip berries 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.

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but it'll certainly cheer you up if you do have one. #Rosehips #RosehipLiqueur #RosehipGin #RosehipBrandy #RosehipBerries #RosehipPlant #Foraging #WildFood

 

Roses and their rosehip berries have been used as food, medicine and in cosmetics for millennia. The ancient Greeks and Romans highly prized them 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. They also taste fantastic combined with crab apples to make a Jelly.

I cant promise that our rosehip 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 it'll certainly cheer you up if you do have one. #Rosehips #RosehipLiqueur #RosehipGin #RosehipBrandy #RosehipBerries #RosehipPlant #Foraging #WildFood

 

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 best reasons for freezing foraged fruit post.

 

What you Need to Make Rosehip Liqueur.

Note: I like to use Brandy to make this liqueur, but you can make Rosehip Gin and Rosehip Vodka in exactly the same way.

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.

 

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.

 

This delicious, syrupy rosehip 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!

If we have wetted your appetite for delicious foraged concoctions we suggest you check out our Magical Himalayan Balsam Gin that changes colour when the tonic is added, or our savoury Wild Horseradish and Ground Ivy Infused Vodka which is perfect for Bloody Marys.

And if you fancy making a gin infusion without having to forage first, try our delicious Raspberry and Mint Gin and our mouth-watering Seville Orange Gin.

 

I cant promise that our Homemade Rosehip liqueur will stop you catching a cold, but it'll certainly cheer you up if you do have one. #Rosehips #RosehipLiqueur #RosehipGin #RosehipBrandy #RosehipBerries #RosehipPlant #Foraging #WildFood

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26 comments

Amy October 25, 2017 - 4:26 pm

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!

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Sarah - Craft Invaders October 29, 2017 - 5:40 pm

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 🙂

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Michelle Leslie October 25, 2017 - 5:31 am

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.

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Sarah - Craft Invaders October 29, 2017 - 5:38 pm

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?

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Florence @ Vintage Southern Picks October 24, 2017 - 4:11 am

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

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Sarah - Craft Invaders October 29, 2017 - 5:36 pm

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 🙂

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Linda at Mixed Kreations October 23, 2017 - 10:44 pm

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

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Sarah - Craft Invaders October 29, 2017 - 5:33 pm

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!)

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Imelda Doogan October 22, 2017 - 12:43 am

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.

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Sarah - Craft Invaders October 22, 2017 - 9:18 am

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.

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