Rosehip Tea
Rosehips are prized for their vitamin C, and vitamin C is the easiest thing in them to destroy: most of it goes with boiling. So the berries are not boiled but steeped at around 80 degrees in a flask for several hours. Crushed hips give up three times as much as whole ones.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 4 h
- Total
- 4 h 20 min
- Servings
- 4
- Level
- Easy
- Per serving
- 45 kcal
Ingredients
Makes: 1 l, 4 mugs
Shopping list
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Method
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Step 1: Rinse the hips
Rinse them in cold water and pick out any that have darkened. Dried berries always carry a little dust from storage.
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Step 2: Crush them
Crush the hips with a rolling pin or the base of a glass right in the bowl. Whole, they give up barely a third of what they hold — the skins are tough.
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Step 3: Cool the water
Boil it and leave it 7–8 minutes to reach about 80 °C. Boiling water destroys the ascorbic acid that is the whole point of the drink.
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Step 4: Steep in a flask
Tip the hips into a flask, pour the water over and close it. Four hours, or overnight for something stronger.
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Step 5: Strain through cloth
Strain through several layers of muslin or a fine sieve: the fine hairs inside the hips irritate the throat. Add honey to warm tea, never hot.
Tips & variations
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Tip
Drink it through a straw or rinse your mouth afterwards — acidic infusions are hard on tooth enamel over time. That goes for any sour drink, not just this one.
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Tip
One batch of hips can be steeped twice: the second infusion is paler but still tastes of something. The third gives only colour.
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Variation
With hawthorn and viburnum it becomes the classic winter blend; with cinnamon and ginger, a warming one.
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Storage
The strained infusion keeps two days in the fridge. It is good cold too, especially with lemon.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 45 kcal | 180 kcal |
| Protein | 1 g | 4 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 11 g | 44 g |
Approximate values calculated from standard ingredient data.
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