I strumbled across these gorgeous rosehips the other day. To my excited eye, they looked plump and ready for kitchen action — that is, until I picked them, took them home and made a simple syrup, which turned out to be more the rusty color of coral than the deep ruby that comes from truly ripe rosehips.

Rosehips really hit their stride after the first frost, when their tartness gives way to a citrusy sweetness. Last year, I used them to make a glaze. This year, I’ve decided to drink them. 

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Corin Hirsch was a Seven Days food writer 2011 through 2016. She was also a dining critic and drinks columnist at Newsday from 2017 to 2022, and contributes to The Guardian, Wine Enthusiast and other publications. She’s spoken often on colonial era...

One reply on “Grazing: Rosehip Simple Syrup”

  1. I work at UVM and frequently eat lunch at the Harvest Cafe. It’s a MUCH better deal than UVM food services. The Med School students have discovered it, but other UVM students still don’t seem to know about it. I can get soup, a bagel (incl. butter), and a large cookie for about $3.40. The daily special (it was the pot pie in this article) changes and you can find it here: http://www.fletcherallen.org/s…
    (or just google FAHC menu)
    Today’s is: Grilled Vegetable Ravioli with Vermont Fresh Sun-dried Tomato Pesto, White Wine served with Fresh Spinach tossed with Balsamic Vinaigrette, Walnuts, Vermont Apples & Gorgonzola Cheese. $4.50! My only complaint is that they have the same daily specials on the same days of the week, so I haven’t been able to try the pot pie, for example during the work week – it’s always on Sunday.

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