Homemade Rose Hip Tea

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Drinks
Cuisine European
Servings (Default: 2)

Ingredients

  • g 1,000 rose hips, fresh
Homemade Rose Hip Tea
Homemade Rose Hip Tea

Instructions

  1. Pluck or cut off the rose hips from the wild rose bushes in autumn. Let dry in a large bucket or on newspaper (may take 6 weeks). Then remove everything green (leaves, stems) and chop up with the food processor. There is no need for tailoring, which is a laborious process for most other recipes, and unwinding the seeds and hairs from the cut rose hips!
  2. Now there are two options: You can fill the shredded rose hips (with seeds and hairs) into jars and use them when you use them. Make sure that the tea is still poured through a sieve with a kitchen towel after it has been brewed, so that the residues - especially the hairs - do not get into the cup.
  3. You can also put the shredded rose hips in a large saucepan and pour boiling water over them. Let it steep for 7 minutes, stirring every now and then. Then pour the tea through a sieve, which is also lined with kitchen paper, into a jug and immediately fill it into bottles while still hot. The kitchen paper holds back the hairs and the other solids. Store in a cool and dark place and serve with a spoonful of honey per cup.
  4. Don`t be surprised if the tea doesn`t turn red. The rosehip teas that can be bought contain a large proportion of hibiscus, which is responsible for the red color. Our natural tea is more orange.

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