Rosehip Wine


Preparation info

    • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 1 kg (2ΒΌ lb) rose hips
  • 1 kg (2ΒΌ lb) sugar
  • juice of 1 lemon and 1 orange
  • 4.5 litres (1 gallon) water
  • yeast


    Mince the freshly gathered rose hips (make sure you pick them after the first frost). Place the minced rose hips into bucket and pour on boiling water. Stir with long-handled spoon or rolling pin. Do not use your hand because of the itchy hairs inside the hips. Allow the must to stand for 3 days. Stir daily. It will be quite stiff to stir. Strain it through a wine bag. Dissolve the sugar in boiling water to make a syrup, add the syrup and the juice of the lemon and the orange to the strained juice. Place it in a fermentation jar. Make up the yeast and allow to work, then add to the wine. Make up amount of liquid to within 2.5 cm (1 in) of the top of the jar with boiled, cooled water; fit airlock. Leave to work until clear, then siphon into clean container and keep for another 3 months. By then it should be ready to drink but it improves if allowed to keep for a few more months. If you prefer your wine a little sharper, add grape tannin to taste.