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!