Rose hip tea is easy to make with either fresh or dried rose hips. It tastes fruity and slightly tart and has immune-boosting properties! This recipe makes one large mug.
If the rose hips are large, cut them in half and scoop out the seeds and any small hairs. If the rose hips are small they can be left whole.
Put the prepared rose hips into a mug or jar and pour the hot water over them.
Let the tea steep for 10 minutes or as long as you like.
The tea can be strained before drinking if you prefer – if you see any small hairs in the tea it’s recommended to strain using a fine mesh strainer lined with several layers of cheesecloth as they can be irritating.
Notes
Any variety of rose hips will work for this recipe. Rosa rugosa is a variety of roses that produces very large hips, which makes it easier to scoop out the seeds and hairs.
Dried rose hips can be used instead of fresh and will result in a tea that is more red or orange in color.
Boiling water will diminish the vitamin C content of the rose hips, so it’s best to use water that is hot but not boiling.
The tea can be steeped as an overnight infusion if you prefer a stronger flavor.