We have complied a top ten list of the best rosehip tea recipes for you to make at home allowing you to benefit from the numerous healthy properties of the rosehip fruit.
Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5
Recipe #6
Recipe #7
Recipe #8
Recipe #9
Recipe #10
Recipe #1
- Pick and wash a large quantity of rosehips and dry with a towel.
- Now dry the hips either in a food dehydrator or in the oven at 140°C/275°F/Gas Mark 1 with the door open an inch or so to allow the air to circulate.
- When the hips have dried place them in a food processor and pulse until you have a coarse mix.
- Don’t grind the hips too small as you’ll need to remove the hairs by sieving through a metal sieve; if you shake well the hairs will fall through.
- Place the remaining contents of the sieve in a clean, airtight container.
- To make tea put one or two teaspoons of dried hips in a pot with boiling water, infuse for 15 minutes, strain and drink.
- Rosehips can be used in pies and to make jam, jelly, wine and marmalade.
Curtosiy of : http://www.thefield.co.uk/country-house/how-to-make-rosehip-tea-36353
Recipe #2
You’ll need about a handful of rosehips per cup of tea, but if you find a glut of them it’s a good idea to pick a basketful to last you all winter. Pick rosehips which are firm and bright red, ignoring any that appear shrivelled. You can also buy rosehips dried from health shops.
- If you’re using fresh rosehips, you’ll need to dry them first. Spread them on newspaper and leave in the sun. No sunshine? Pop them in the oven on a low heat. When they appear leathery, they’re done.
- To make tea, pour ome cup of boiling water over two heaped teaspoons of chopped rose hips.
- Steep the herbal tea, covered, for 15 minutes and strain. The liquid should be a warm orangey red.
- Sweeten with honey if you like. You can also add lemon juice or a few mint leaves.
Recipe #3
- 1 part of rosehip – 10 parts of water (100 gr rosehip – 1 liter of boiling water)
- Slightly crush and mash rosehips buds to release oils.
- Place crushed rosehip into a thermos, pour boiling water, put a lid on and let stand for about 7 hours.
Recipe #4
- 1 TBSP fresh rosehips mashed or 1 1/2 tsp dried rosehips crumbled, or about 10 whole rosehips before crumbling or mashing
- 1 1/2 cups water (12 ounces)
- 1 tsp sugar (optional)
- Heat water to 190 degrees Fahrenheit. Place rosehips in the tea infuser in your teapot. Add water. Steep 3 to 5 minutes. Strain into your mug and add sugar, if desired.
Curtosiy of : http://www.eatingwildmontana.com/2017/10/gathering-rosehips-and-making-tea-recipe.html
Recipe #5
- You can make this tea using either whole rosehips or crushed into pieces, either fresh or dried.
- When brewing tea with whole rosehips use about 5 hips (or 2 teaspoons, if you are using chopped hips) per cup of hot water. Be careful not to boil the hips, otherwise they will lose their high content of vitamin C. Always use this infusion method.
- Let your tea steep for 10-15 minutes. Remember to cover your tea when steeping.
- This tea has a bit of a tart, sweet and sour taste, though it is very refreshing, so sweeten it with honey.
- Honey will not only make your tea taste better, but it will enhance its healing power. Sugar, on the other hand, may be sweet but it kills the anti-bacterial action of your herbal infusion.
- Your tea is now ready to drink. It has a beautiful pinkish colour, it is warm and it smells wonderfully, but you can still go a step further.
- To make the flavour even more interesting, try blending rosehip with hibiscus tea, this will add a hint of lemon to the overall flavour of your tea.
- You may drink 3 to 4 cups a day of this herbal tea. Drink it lukewarm at bedtime for maximum effectiveness.Curtosiy of : https://www.therighttea.com/rosehip-tea.html
Recipe #6
This recipie will make enough for four cups
Your will need:
- 1⁄3 cup rose hips
- 5 cups water
- 2 tbsp. golden raisins
- 1 tsp. sugar
- 1 tsp. fresh lemon juice
Make it
Rinse the rose hips, cut them in half, and remove the seeds. Chop the fruit into very small pieces. Place in a saucepan and cover with water. Let sit for 10 minutes. Slowly bring to a boil and continue to cook at a slow boil for 5 minutes.
Add golden raisins for aroma and fresh lemon juice and sugar to taste. Strain and pour into teacups.
Recipe #7
Once you have your rose hips, you can dehydrate them for later use. Whether you have fresh or dried, you can make rose hip tea or tisane. (“Tisane” is the term for herbal teas.) Rosehip tea is easy to make. I always drink from a mug, so my recipes are for 12 ounces or more for tea. Of course, if you use a normal 8-ounce cup, you’ll have a stronger tea if you use the same amount of rosehips, but because rose hips have no caffeine, you’re more likely to just get a strong fruity flavor without bitterness.
The tea gurus claim that herbal teas or tisanes need a much lower temperature than black or green tea. This is because you’ll “cook” the herbs instead of brewing them. So the temperature you should brew at is somewhere around 180 and 190 degrees Fahrenheit. You can use an electric water kettle like the one I have and adjust the temperature perfectly.
Ingredients
- 1 tbsp fresh rose hips mashed or 1 1/2 tsp dried rose hips crumbled, or about 10 whole rose hips before crumbling or mashing
- 1 1/2 cups water (12 ounces)
- 1 tsp unrefined sugar or honey (optional)
Source: https://www.saveur.com/article/Wine-and-Drink/Rose-Hip-Tea
Recipie #8
Cut off the stem, cut the hip in half, and scrape out the seeds and hairy centre.
- To begin mash up 3 to 4 cups of Rosehips.
- Boil up the Rosehips in 2 to 3 cups of water for 20 minutes.
- Strain the liquid and discard the pulp.
- Sweeten with honey to your preference.
Recipie #9
Ingredients
- 4 teaspoons of dried and crushed ropsehips
- 4 cups fresh water
- Honey to taste
- 4-5 mint leaves for added sweetness
Making the tea
- Place the rosehips in metal teapot that can be heated on a stove
- Bring to the boil, then turn dwn to a simmer
- Allow to steep for 5-8 minutes
- Pour into tea cups and add honey and mint to taste
- Enjoy
Recipie #10
Making your rosehip tea
To get the most out of its nutrients, rosehip tea has to be prepared correctly and proportions should be observed.
- 1 part of rosehip – 10 parts of water (100 gr rosehip – 1 liter of boiling water)
- Slightly crush and mash rosehips buds to release oils.
- Place crushed rosehip into a thermos, pour boiling water, put a lid on and let stand for about 7 hours.
- The taste of rosehip tea is somewhat tart, sweet and very delicious! It pairs nicely with honey.
Source: http://atstarfish.blogspot.com/2015/03/tea-obsession-rosehip-tea-recipe.html