It’s a great time of year to collect rosehips. They are all over the place here in England, where my family is living at the moment. Rosehips are popular wild sources of vitamin C, have numerous herbal benefits, and they have a really nice flavor.
The problem with rosehips is that they can be a bit hard to work with, because they have hairs inside with the seeds. So I am always looking for uses that work with whole rosehips. This fermented rosehip soda is perfect and very low-maintenance. You just boil the hips for flavor, and strain them out.
I love to brew my own ciders and wines, but it’s really nice to have something quick and kid-friendly on-hand, too. This is a great way to use foraged herbs, flowers and berries. You can use this method for any fruit, really, and it’s very similar to my method for making fermented rhubarb & honey soda.
How to Make Fermented Rosehip Soda
- 3 cups fresh rosehips, with the stems and ends removed
- 3/4 cup raw, local honey or sugar– brown sugar or sucanat would be nice
- Some kind of culture– you can use sauerkraut juice or whey from strained yogurt– you only need a tablespoon or two
- A demijohn, an airlock, a funnel and swing-top bottles.
- Put the rosehips into a pot, and add 8 cups of water. Bring to a simmer.
- Simmer for about 30 minutes over low heat, then cool. I have left mine overnight before, but you don’t need to.
- Strain out the rosehipss.
- Add the honey or sugar and stir until dissolved. (You can also just save this as rosehip syrup! This is a nice way to make another batch later– you can freeze, then dilute when you want to make another batch, quickly.