Rose Hip Soup


  • 1½ to 2 cups dried rose hips (fruit of a rose plant; available at health food stores)
  • 1½ quarts (6 cups) water
  • ¼ to ½ cup sugar
  • 1 Tablespoon potato starch (cornstarch may be substituted)


  1. Rinse the rose hips and put them in a large kettle. Crush them lightly against the pan, using a wooden spoon.
  2. Add the water and heat to boiling. Reduce heat and simmer until the rose hips are tender.
  3. Transfer to a blender or food processor and purée. (There should be about 5 cups of liquid; if there is less, add water.)
  4. Pour the puréed rose hips back into the saucepan and add the sugar.
  5. Stir and cook over medium heat. Dissolve the potato or cornstarch in a small amount of cold water and stir into the soup slowly.
  6. Remove from heat when it begins to boil.
  7. Chill before serving. Serve cold with ice cream or whipped cream.
  8. Top with slivered almonds or corn flakes.
Serves 5 to 6.

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