Before vitamin supplements existed, people relied on nature to stay healthy during long, harsh winters. One of their most powerful allies was the rosehip — the fruit of the wild rose.

Rosehips contain up to 50 times more vitamin C than oranges, and remarkably, much of this potency is preserved even after fermentation.

In regions such as Scandinavia, Romania, and the Balkans, rosehip wine was not just a pleasant drink — it was considered a medicinal tonic, especially for children and the elderly. Families prepared it in autumn to strengthen immunity and protect against illness throughout the cold, dark months.

During World War II, when citrus fruits were scarce, the British government even encouraged citizens to forage rosehips and make syrups and wines for children to prevent vitamin C deficiency.

Traditional Rosehip Wine Recipe (5 liters)

Ingredients

• 1.5 kg fresh rosehips (slightly overripe, but not mushy)
• 1.5–2 kg sugar (to taste)
• 4.5 liters water
• Juice of 2 lemons (for acidity and freshness)
• Optional: a handful of raisins (for deeper aroma)
• Wine yeast (or baker’s yeast as an alternative)
• Optional: a few cloves or 1 cinnamon stick

Step 1: Prepare the Rosehips

• Wash the rosehips thoroughly.
• Remove the stems and flower tips.
• Lightly crush or pierce each berry (cut in half or mash gently).
• Optional: freeze overnight to soften the fruit and enhance flavor.

Step 2: Prepare the Must (Fermentation Mixture)

• Bring the water to a boil, then let it cool to 30–35°C (86–95°F).
• Dissolve the sugar in the warm water.
• Add lemon juice.
• Pour the mixture over the rosehips in a large glass demijohn or fermentation bucket.
• Add raisins and spices if using.

Step 3: Add the Yeast

• Dissolve the yeast in a small amount of lukewarm water (follow package instructions).
• Add it to the mixture.
• Stir gently with a sterilized wooden spoon.

Step 4: Primary Fermentation

• Cover with a fermentation lock or a balloon with a tiny pinhole.
• Keep in a warm, dark place (20–25°C / 68–77°F).
• Stir once daily for the first 5–7 days.
• Fermentation begins within 1–3 days and lasts about 2–3 weeks.

Step 5: Secondary Fermentation

• Strain the liquid through cheesecloth or a fine sieve into a clean container.
• Seal with a fermentation lock.
• Store in a cool place for 1–2 months (ideally 3–6 months) to clarify and mature.

Step 6: Bottling

• Once fermentation stops and the wine clears, bottle into sterilized glass bottles.
• Store in a cool, dark place.

The wine can be enjoyed after a few weeks, but its flavor deepens beautifully with age.

Tips & Notes

• Flavor improves significantly after 6–12 months.
• Color ranges from golden to amber-pink.
• Taste is fruity, slightly tart, and gently sweet.
• Naturally rich in vitamin C and antioxidants from rosehips.