Simple do-it-yourself recipe for making your own rosehip tincture at home using fresh or dried rosehips. Rosehip tincture is a great source of vitamin C and antioxidants.
Rosehips are the fruit of the rose plant that form after the rose blossoms drop their petals. These bright red berries have been used for centuries in traditional medicine and are packed with nutrients like vitamin C, antioxidants, and have anti-inflammatory properties.
In this blog post, I’ll be sharing my favourite way of making your own rosehip tincture at home. This nourishing herbal extract harnesses the healing properties of fresh rosehips through an alcohol extraction method. Rosehip tincture has a variety of benefits – from boosting immunity and soothing joint pain to improving heart health and skin conditions.
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How to make homemade rosehip tincture recipe
Ingredients:
- Fresh rosehips (1 cup or more)
- Vodka or brandy (about 2 cups)
- Glass jar with tight-fitting lid
Steps:
- Harvest rosehips after the first frost when they are ripe and red. Remove stems, leaves, and blossom ends. Rinse well.
- Chop rosehips coarsely or crush them lightly with a wooden spoon. Place in a glass jar.
- Pour enough vodka or brandy over the rosehips to completely cover them. About 2 cups of vodka per 1 cup of rosehips.
- Seal the jar tightly and store in a cool, dark place for 4-6 weeks, shaking occasionally.
- After infusion, strain the liquid through a cheesecloth or fine mesh sieve into another clean glass jar.
- Squeeze the rosehips to extract as much liquid as possible. Discard the used rosehips.
- Store finished rosehip tincture in a sealed glass jar in a cool, dark place. It will keep for 2 years.
- Take rosehip tincture diluted in water or tea. Dosage is typically 2-5 mL taken 1-3 times per day.
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When it’s best time to harvest rosehips for homemade rosehip tincture ?
The best time to harvest rosehips for making homemade rosehip tincture is after the first frost in late fall or early winter. Specifically:
- Wait until after the first hard frost to harvest rosehips. The frost sweetens the rosehips and breaks down their cell walls so the active constituents are more easily extracted into the tincture.
- Harvest rosehips between late October and late November depending on your climate. The timing can vary depending on when frost hits in your area.
- Pick rosehips when they are fully ripe and have turned a bright red-orange color. Unripe rosehips will be hard and green.
- Harvest rosehips as soon as possible after the first frost. If you wait too long, the rosehips may become overripe and start to rot or mold. The frost signals the peak ripeness.
- Pick rosehips on a dry day after any rain or moisture has dried. Moisture can cause mold growth during drying and storage.
Can I use dry rosehips for making homemade rosehip tincture ?
Yes, you can use dried rosehips to make homemade rosehip tincture. Here are some tips on using dried rosehips:
- Make sure rosehips are fully dried before using. They should crumble easily when squeezed.
- Use 1⁄4 to 1⁄2 cup dried rosehips for every 1 cup fresh rosehips called for in tincture recipes. Dried rosehips are more concentrated.
- Chop or grind dried rosehips into small pieces before adding to the jar to maximize extraction.
- Cover with vodka or brandy as you would when using fresh rosehips. Use enough to fully submerge dried rosehips.
- Let tincture infuse for 4-6 weeks, shaking occasionally. Strain and store as normal.
- Expect a darker, more concentrated tincture when using dried rosehips compared to fresh.
- A longer infusion time up to 8 weeks helps extract more from tough, dried rosehips.
- Dried rosehips may require more frequent shaking or pressing during infusion to release their properties.
- Make sure dried rosehips were properly dehydrated and stored to prevent mold.
While fresh rosehips are ideal, dried can be substituted for convenience and year-round tincture making. Follow general rosehip tincture directions but adjust amounts based on
How to store homemade rosehip tincture
Proper storage helps maintain the potency and shelf life of homemade tinctures like rosehip. Keeping tincture in cold, dark conditions in sterile containers prevents degradation.
- Store in clean, sterile glass jars or bottles with tight fitting lids. Avoid using plastic containers.
- Make sure there is no sediment or plant material left in the tincture before transferring to storage containers. Strain thoroughly through a cheesecloth.
- Fill containers all the way to the top to minimize excess air exposure. Leave little to no headspace.
- Label containers with the name of the tincture and the date it was made. Store in a cool, dark place away from heat and sunlight.
- A pantry, cupboard, or cellar are ideal places for storage. Refrigeration can also help extend shelf life.
- Over time, some sediment may form at the bottom of the jar. This is normal. Gently shake before use to redistribute.
- The shelf life of rosehip tincture is around 2-3 years if stored properly in ideal conditions.
- After opening a stored container, keep in the refrigerator and use within 6 months to a year.
- If mold develops, discard the tincture. Always use clean utensils to remove tincture from storage containers.
What equipment do I need for making homemade rosehip tincture ?
The key gear is glass jars, cheesecloth or strainer, and high-proof alcohol. Beyond that, you just need some basic kitchen tools. Make sure everything is sterilized before starting.
Here is a list of the basic equipment you need for making homemade rosehip tincture:
- Glass mason jars or bottles – for storing, macerating, and infusing the tincture. Make sure they have tight-fitting lids.
- Cheesecloth or fine mesh strainer – to strain the finished tincture to remove the rosehip solids.
- Funnel (optional) – to help transfer the strained tincture into storage bottles.
- Glass or plastic bowls – for holding the rosehips as you remove stems and leaves.
- Sharp knife – for removing stems, leaves, and blossom ends from rosehips.
- Wooden spoon or potato masher – for mashing or crushing the rosehips lightly to break them open.
- Vodka or brandy – for extracting the active constituents from the rosehips. Go for 80-100 proof.
- Glass measuring cups – for accurately measuring out the alcohol.
- Labels – for labeling your finished tincture jars with contents and date.
- Dark glass bottles (optional) – for storing the finished tincture to protect it from light.
What is homemade rosehip tincture used for?
The vitamin C and active plant compounds in homemade rosehip tincture make it a versatile traditional herbal remedy. It’s commonly taken for immune support, inflammation, and skin health.
- Rich in vitamin C – Rosehip tincture is high in vitamin C and antioxidants. It can help boost and support the immune system.
- Anti-inflammatory – Compounds in rosehips have anti-inflammatory effects that may help reduce swelling, joint pain, and arthritis symptoms.
- Supports heart health – Rosehip extract has been shown to help lower cholesterol and blood pressure levels.
- Skin health – Rosehip oil promotes skin regeneration and can help treat wounds, burns, scars, and hydrate skin when applied topically.
- Digestive aid – Rosehips contain pectin and other compounds that are soothing for the gut and digestive issues like diarrhea.
- Diuretic – The diuretic actions promote fluid excretion and may help prevent urinary tract infections.
- Antimicrobial – Rosehip extract has antimicrobial effects that may inhibit bacterial infections and combat viruses.
- General health tonic – Rosehip is a nutrient-rich adaptogen herb used as a daily tonic for overall health and wellbeing.
What sort of dosage should I use for rosehip tincture and how to use it?
- Dosage: The typical dosage is 2-5mL taken 1-3 times per day. Start with a lower dosage and work up to higher amounts based on your needs.
- Dilution: It’s best to dilute rosehip tincture before ingesting. Try adding drops into water, tea, juice, or smoothies. Can also dilute 1 part tincture to 3 parts water.
- Frequency: For general health, take rosehip tincture once or twice daily. For acute conditions, it can be taken up to 3 times a day. Allow 4-6 weeks for best results.
- Method: Use a clean dropper to measure out the dosage and place drops directly under tongue or into a beverage. Shake bottle before each use.
- Best times: Take rosehip tincture before meals for optimal absorption. Consistency is key, so find a routine time to take it each day.
- Caution: Start with low doses to check for sensitivity. Avoid rosehip tincture if pregnant or breastfeeding.
- Storage: Store tincture in a cool, dark place away from direct light and heat to preserve potency. Shelf life is 2-3 years.
Always check with a doctor before starting herbal supplements like rosehip tincture, especially if you have any medical conditions or take prescription medications
Stay in touch
Hope this blog post inspires you to make this recipe and if you do, I’d love to what you think! Let me know in the comments below or find me on Instagram, Facebook or Twitter and add the hashtag #practicalfrugality so that I can see your post.
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Magdalena
Homemade Rosehip Tincture
Equipment
- Glass jar with tight-fitting lid
Ingredients
- Fresh rosehips 1 cup or more
- Vodka or brandy about 2 cups
Instructions
- Harvest rosehips after the first frost when they are ripe and red. Remove stems, leaves, and blossom ends. Rinse well.
- Chop rosehips coarsely or crush them lightly with a wooden spoon. Place in a glass jar.
- Pour enough vodka or brandy over the rosehips to completely cover them. About 2 cups of vodka per 1 cup of rosehips.
- Seal the jar tightly and store in a cool, dark place for 4-6 weeks, shaking occasionally.
- After infusion, strain the liquid through a cheesecloth or fine mesh sieve into another clean glass jar.
- Squeeze the rosehips to extract as much liquid as possible. Discard the used rosehips.
- Store finished rosehip tincture in a sealed glass jar in a cool, dark place. It will keep for 2 years.
- Take rosehip tincture diluted in water or tea. Dosage is typically 2-5 mL taken 1-3 times per day.
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