Makes about 2 quarts
This cordial can be made with wild rose hips, fresh or dried.

  • 1 pound fresh rose hips, or 1/2 pound dried
  • 3 cups granulated white sugar
  • 6 cups water

If using dried rose hips, soak in the 6 cups water overnight. Boil them in their rose hip-soaked water for 15 minutes. Remove from heat, cover, and steep for 2 hours. Strain and discard the hips.

If using fresh rose hips, wash the rose hips and roughly chop in a food processor; then place in 6 cups of water and boil for 15 minutes. Remove from heat, cover, and steep for 2 hours. Let rose hips strain through cheesecloth over a large bowl for a of a couple of hours, then squeeze to get all the essence. Place strained liquid into new, double-layered cheesecloth one more time to ensure all the little hairs from the hips have been caught.

Pour rose liquid into a saucepan and add sugar. Warm to dissolve. Bottle when cool. It will keep for up to 3 months in the refrigerator.

Rose hip syrup can be served as part of a cocktail recipe or poured over pancakes, waffles, or ice cream.

Rose Hip Cocktail

  • 3 ounces white rum
  • 3 ounces rose hip cordial
  • 1 ounce lime juice, freshly squeezed

Pour all ingredients over ice and stir. Garnish with fresh rose petals.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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