How to Make Wild Rose Hip & Chamomile Simple Syrup

Materials & tools you'll need

Step 1 — Gather your ingredients

In addition to wild rose hips and chamomile flowers, gather 4 cups of sugar, jars in 250ml and 500ml sizes, a large pot, tongs, a whisk, a slotted spoon, a wooden spoon, cheesecloth for straining, and water. If you're foraging your own rose hips, look for ripe, red, round fruit — 4 to 5 cups will give you a good batch.

Step 2 — Prepare the rose hips

Rinse the rose hips under cold water to remove any dirt or debris. Cut off both ends of each fruit and discard the seeds, since they are fibrous and not needed for this recipe. Place the prepared rose hips in a large pot, cover them with water, and let them soak overnight in the refrigerator.

Step 3 — Boil the rose hips

Rinse the soaked rose hips once more, then add them to the pot, cover with fresh water, and bring to a boil on high heat. Simmer for 15 minutes to soften them further before moving on to the next step.

Step 4 — Add sugar and chamomile

Add 1 cup of sugar to the pot and stir until it's fully dissolved. Then add your chamomile flowers and allow them to steep in the simmering syrup for about 10 minutes, letting their floral notes infuse into the rose hip base.

Step 5 — Strain the syrup

Using a slotted spoon or cheesecloth, strain the syrup into a separate pot, discarding the solids. Bring the strained syrup back up to a boil, ready for the remaining sugar.

Step 6 — Add the remaining sugar

Add the remaining 3 cups of sugar to the boiling syrup and whisk until it's fully dissolved. Keep whisking to prevent the sugar from sticking or scorching on the bottom of the pot.

Step 7 — Final strain, jar, and store

Strain the syrup one more time to remove any remaining impurities or undissolved particles. Ladle the syrup into sterilized jars, leaving about ½ inch of space at the top for expansion during cooling — the second batch of jars will tend to be slightly thicker with a more syrupy texture than the first. Put the lids on the jars and place them on a rack to cool until they pop, signalling that they've sealed airtight. Store your homemade syrup in a cool, dark place for up to 6 months.

Frequently asked questions

What are the benefits of using wild rose hips and chamomile in a syrup?
Wild rose hips are a natural source of vitamin C and antioxidants, providing a unique tart flavor that complements the sweetness of sugar. Chamomile adds floral notes that balance the earthy undertones of the rose hips, resulting in a well-rounded infusion.

How do I prepare ripe wild rose hips for making syrup?
Rinse the rose hips under cold water to remove dirt or debris. Cut off both ends of each fruit and discard the seeds, since they are fibrous and not needed for this recipe. Place the prepared rose hips in a large pot, cover with water, and let them soak overnight in the refrigerator.

What equipment do I need to make wild rose hip and chamomile syrup?
You'll need a large pot, a second pot, tongs, a whisk, a slotted spoon, a wooden spoon, cheesecloth for straining, a strainer, sterilized jars, 4 cups of sugar, and water.

How long can I store homemade wild rose hip and chamomile syrup?
Homemade infused simple syrup can be stored in a cool, dark place for up to 6 months. Cool the filled jars on a rack until the lids pop, which signals that they've sealed airtight.

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