Harvest rosehips before the first frost — these berries are highly biologically active. They aren’t eaten raw, but when combined with honey the two ingredients amplify each other’s healing effects. So when it comes to boosting immunity and treating colds, a rosehip infusion with honey is hard to beat.
Ingredients: water – 500 ml; dried rosehip berries – 2 tablespoons; honey – to taste.
Rinse the dried rosehip berries and soak them overnight in a thermos or enamel container with hot water (boiling water destroys vitamin C, so heat the water to around 80°C). Let the mixture steep in a thermos or covered container for 8–10 hours, then strain. Add honey to taste to the cold or warm drink (not hot—to preserve honey’s beneficial properties, keep the drink between 40–45°C) and stir thoroughly. Enjoy the infusion warm or chilled.
Life Hacks
- Use enamel or glass containers to preserve rosehip vitamin C.
Crush the rosehip berries for better steeping. - If using fresh rosehips, remove the tiny prickly hairs inside the fruits to avoid irritating the stomach.
- Consume within two days to keep the vitamin C intact.
- Limit adults to up to 2 glasses of rosehip infusion per day; give children 1 glass daily.
To learn about rosehip contraindications, what it treats, and how to use it, read our publication:
We also covered fighting vitamin deficiency and nervous exhaustion with rosehip here:
Find a refreshing honey-based drink recipe here:
