Besides the soup, I dry tray full of rosehips to use in teas. After they are dried I put them in a coffee grinder so that they may steep well in the hot water.
Here is a picture of my group of bushes when in bloom. this year they were so late in blooming that I didn't get a chance to harvest them. Wild Rose Petals have many uses as well and I'll have to share that in another post.
This is the basic recipe and method for Jewish Rosehip Soup. It is also popular in Iceland and parts of Scandinavia, where, because of the cold temperatures, it’s often used for colds and sore throats.
1 litre fresh rosehips
2 litres water
For each litre, 1 liquid quart of rosehip pulp 1 1/2 Tablespoon sugar
1 1/2 Tablespoon potato flour
1/4 Cup almonds
Rinse rosehips. Crush dried hips. Boil in water till soft. Press through a colander. Strain the pulp again through fine muslin or coffee filter. Measure the pulp and dilute with water if necessary.
Bring the pulp to a boil and add sugar if it is too tart.
Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almonds.
Hot soup is often served with vanilla ice cream and/or macaroons. Cold soup can be diluted to make a nice thirst-quencher.
The Icelandic recipe differs in that cornstarch is used to thicken it, not potato flour.