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 New Mexico
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