Before vitamin supplements existed, people relied on nature to stay healthy during long winters. Rosehips — the fruit of the wild rose — contain up to 50 times more Vitamin C than oranges, and even after fermentation, much of this potency is preserved.
So in places like Scandinavia, Romania, and the Balkans, rosehip wine wasn’t just a treat — it was a medicinal tonic, especially for children and the elderly. Families made it in the fall to help boost immunity through the dark, cold months.
And get this — during World War II, the British government encouraged citizens to forage rosehips to make syrups and wines for children, due to shortages of citrus fruits.
Ingredients (for 5 liters):
- 1.5 kg fresh rosehips (preferably slightly overripe but not mushy)
- 1.5–2 kg sugar (depending on desired sweetness)
- 4.5 liters water
- Juice of 2 lemons (for acidity and freshness)
- Optional: a handful of raisins (for richer aroma)
- Wine yeast (or baker’s yeast as an alternative)
- Optional: A few cloves or cinnamon stick for spice
Step 1: Prepare the Rosehips
Wash the rosehips well.