Last Updated on June 1, 2025 by Nico
Rosehips are packed with vitamin C, selenium, and other nutrients our bodies need. Making rosehip tincture takes only two ingredients and is a simple way to preserve and consume these benefits regularly.
Rosehips are bright red fruits that appear in many rose bushes after the flowers have dried back. They have been used in herbal medicine for a long time because they contain a large amount of vitamin C. I like to add rosehips to my elderberry syrup, elderberry gummies, and homemade fire cider. You can also use them externally, and make cold infused rosehip oil.
Benefits of rosehips
Rich in vitamin C – Rosehips are an excellent source of vitamin C, which supports immune function, skin health, and even minor wound healing.
Anti-inflammatory – Studies have shown that rosehips can reduce inflammation, which can help reduce symptoms of painful conditions like arthritic joint pain and inflammatory bowel disease.
Full of powerful antioxidants – Rosehips are packed with antioxidants like flavonoids and carotenoids. These antioxidants help protect the body from oxidative stress and reduce the risk of chronic diseases
Can improve heart health – Some research suggests that rosehip extract can lower cholesterol levels and improve blood pressure. This would reduce the overall risk of cardiovascular diseases.
Supports digestion – Rosehips contain pectin and acids that promote healthy digestion and can help prevent constipation.
Helps to prevent and recover from viral infections – Due to their high vitamin C content, rosehips are good at preventing and reducing cold symptoms like coughs and runny noses.
Supports the immune system – Rosehips can help reduce symptoms of respiratory issues like a chronic cough or wheezing symptoms.
Externally – Due to their high vitamin E content, rosehips can also be added to lotions and oils. Vitamin E helps with skin healing and can reduce redness.
Where to find rosehips
You can forage your rosehips from a rose plant after the first frost (waiting until after a good frost will help the fruits to release their juices). I like to use the wild rosehips that I find on the unsprayed walkways near where I live. You can also buy them in bulk from a trusted online source.
Folk method
I use the folk method to make my homemade tinctures, which means that I do not weigh the plant material or alcohol when making tinctures. I add the flowers, roots, or herbs directly into a glass jar and use as much alcohol as I need to cover them. If you’re producing tinctures to sell or you want to have more consistently potent tinctures, weighing the plant material ensures that each batch will be roughly the same.
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How to make rosehip tincture
Tools
An airtight container with a plastic lid – I use a glass mason jar with parchment paper between the metal lid and tincture or extraction to prevent the alcohol from corroding the metal.
Small amber glass bottles with dropper tops – I use these
A fine mesh strainer, cheesecloth, or coffee filter
A small funnel
A knife, food processor, or mortar and pestle – for chopping up fresh or dried rosehips
Supplies
Fresh or dried rosehips – I’ve tried these dried rosehips before.
80-proof vodka (or 40% alcohol) – If you want to avoid alcohol, you can swap out the alcohol for store-bought apple cider vinegar or food-grade glycerin. I buy this bulk raw apple cider vinegar. If you’re using fresh rose hips, consider using a high-proof alcohol, which will be more effective at preventing spoilage from the water content in the plant.
For complete measurements, see the printable recipe card below.
Instructions
Note – Water in tinctures can make them spoil more quickly. Because fresh rosehips have a high water content either use stronger alcohol (over 80-proof) or make this tincture in small batches. For simplicity, I use the same alcohol for all of my tinctures but make small batches of tinctures that use plants with a higher water content. This ensures I get through it all before it spoils.
To make this herbal tincture you can use fresh or dried rosehips. If you’re using fresh foraged rosehips, remove the hips from the stems. Wash and dry the hips to remove any dirt.
Add the fresh hips to a food processor and blitz them for a few seconds. You can alternatively cut them up using a knife or mash them in a mortar and pestle. We do this to maximise the surface area of the rosehip that is exposed to the alcohol.
If you’re using dried rosehips, it may be difficult to chop them up. Just add the whole rosehips into your glass jar.
Add the rosehips to a clean glass jar. If you’re using dried rosehips, fill the jar ⅓ of the way full. If you’re using fresh rosehips, fill the jar about ¾ of the way full.
Cover them in alcohol completely. Add a tight lid and shake the jar to make sure everything is completely covered.
Date and label the jar. Set it in a cool, dark place away from direct sunlight for 6-8 weeks.
After 6-8 weeks, use a fine mesh strainer, cheesecloth, or a coffee filter to strain off the rosehips from the liquid. I like to use a strainer to filter off the large chunks, and then use a coffee filter to filter off the small rosehip hairs, and pits. Spend time straining off the tincture and make sure all of the plant material has been removed.
Use a funnel to bottle the liquid. Date and label it and store it in a cool place (room temperature is fine) away from sunlight. It’s ready to use!
How much rosehip tincture to take?
I like to take 2-3 droppers full per day during cold or flu season. You can start by taking a small amount and work your way up.
How long does rosehip tincture last?
Like many homemade alcohol-based herbal tinctures, this tincture has a long shelf life if stored away from direct sunlight and the plant material is completely removed from the final tincture. I like to use the tincture within 1-2 years.
How to make this without alcohol
You can simply swap the alcohol for store-bought apple cider vinegar or food-grade glycerin. Vinegar and glycerin aren’t as good as alcohol at extracting the beneficial compounds or preserving them. I like to consume vinegar-based extracts within about 6 months and glycerin-based extracts within a year.
How to consume rosehip tincture
Directly – Add the dosage directly under your tongue and hold it there for 20-30 seconds. Then swallow.
Diluted in a drink – I like to add the dosage to a cup of rose hip tea or other herbal tea for added nutrition.
Added to fire cider – Add the dosage into your dosage of fire cider for an added medicinal boost.
In homemade syrups or other herbal remedies – If you make elderberry syrup or thyme syrup for coughs, you could add the dosage directly into those as well.
Disclaimer – I’m not a medical professional and do not intend to offer medical or health advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your qualified healthcare practitioner before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction or unexpected side effects like interactions with other medication.
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How To Make Rosehip Tincture (Using Rosa Canina)
Ingredients
Equipment
Method
- To make this herbal tincture you can use fresh or dried rosehips. If you’re using fresh foraged rosehips, remove the hips from the stems. Wash and dry the hips to remove any dirt.
- Add the fresh hips to a food processor and blitz them for a few seconds. You can alternatively cut them up using a knife or mash them in a mortar and pestle. We do this to maximise the surface area of the rosehip that is exposed to the alcohol.
- If you’re using dried rosehips, it may be difficult to chop them up. Just add the whole rosehips into your glass jar.
- Add the rosehips to a clean glass jar. If you’re using dried rosehips, fill the jar ⅓ of the way full. If you’re using fresh rosehips, fill the jar about ¾ of the way full.
- Cover them in alcohol completely. Add a tight lid and shake the jar to make sure everything is completely covered.
- Date and label the jar. Set it in a cool, dark place away from direct sunlight for 6-8 weeks.
- After 6-8 weeks, use a fine mesh strainer, cheesecloth, or a coffee filter to strain off the rosehips from the liquid. I like to use a strainer to filter off the large chunks, and then use a coffee filter to filter off the small rosehip hairs, and pits. Spend time straining off the tincture and make sure all of the plant material has been removed.
- Use a funnel to bottle the liquid. Date and label it and store it in a cool place (room temperature is fine) away from sunlight. It’s ready to use!
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