Drinks

Rosehip Tea with Honey and Lemon

A ruby-red, pleasantly tart infusion packed with vitamin C. The perfect homemade drink for autumn and winter.

P
Patnis kitchen teamPublished October 8, 2026 · tested in our kitchen
Ingredients
Ruby-red rosehip tea in a glass cup
Prep5 min
Cook10 min
Total15 min
DifficultyEasy
Calories30 kcal
CuisineHome cooking

Rosehips are the fruit of the wild roses that grow in Uzbekistan’s mountains. Weight for weight, they contain several times more vitamin C than lemons, so in autumn and winter many families keep a flask of rosehip tea on the go.

Rules for brewing

  • Don’t boil for long; ten minutes is enough.
  • Let a vacuum flask do the real work.
  • Always strain: the tiny hairs are unpleasant.
30kcal per serving

Nutrition

Per serving (≈ 250 g). Approximate values.

Protein0.2 g
Fat0 g
Carbs7 g
Fibre0.5 g
Step by step

How to make it

4 steps · start a timer right inside a step

1

Rinse and crush

Rinse the rosehips well. Halve each one with a knife or crush lightly in a mortar so their goodness passes into the water more quickly.

Rinse and crush
2

Simmer briefly

Cover the rosehips with the water, bring to the boil and simmer gently for just 5–10 minutes; longer boiling destroys vitamin C.

Step timer
10:00
3

Steep in a flask

Pour the liquid and fruit into a vacuum flask and steep for at least eight hours, ideally overnight. No flask? Wrap the pan in a thick towel.

Step timer
480:00
4

Strain and sweeten

Strain twice through muslin, as the tiny hairs inside rosehips irritate the throat. Add honey and lemon and drink warm.

Cook’s tips

  • 1Add a handful of raisins or dried apple.
  • 2Stir in honey only once the tea is warm, not hot.
  • 3Keeps in the fridge for up to two days.
  • 4For a deeper extraction of vitamin C and flavor, let the crushed rosehips sit in cold water for two hours before bringing the pot to a simmer.

Serving & storage: Serve in clear glass mugs to showcase the deep amber color, accompanied by a small slice of lemon on the rim. Store in a sealed glass jar in the refrigerator for up to three days. To reheat, warm gently on the stove over low heat, being careful not to let it boil.

A word of caution

Rosehip tea is potent, so stick to two or three glasses a day. If you have stomach problems, check with your doctor first.

The takeaway

Put the rosehips in a flask in the evening and by morning there is a warm, vitamin-rich drink for the whole family.