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!
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.
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.
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.
Ingredients
Print Recipe
Pin Recipe