Before the advent of vitamin supplements, people had to rely on nature to stay healthy, especially during the long, harsh winters. One such natural remedy was rosehips, the fruit of the wild rose. Remarkably, rosehips contain up to 50 times more Vitamin C than oranges, and even after fermentation, a significant amount of this potent vitamin remains intact.

In regions such as Scandinavia, Romania, and the Balkans, rosehip wine was more than just a flavorful drink—it was considered a medicinal tonic, particularly beneficial for children and the elderly. Families typically made the wine in the fall to boost their immune systems, preparing for the dark and cold months ahead.

Interestingly, during World War II, when citrus fruits were in short supply, the British government actively encouraged citizens to gather rosehips to make syrups and wines, ensuring children still received adequate Vitamin C despite the scarcity of other sources.

Ingredients (for 5 liters):

• 1.5 kg fresh rosehips (ideally slightly overripe but not mushy)

• 1.5–2 kg sugar (adjust to your desired sweetness)

• 4.5 liters water

• Juice of 2 lemons (adds acidity and freshness)

• Optional: A handful of raisins (for a richer aroma)

• Wine yeast (or baker’s yeast as an alternative)

• Optional: A few cloves or a cinnamon stick (for a spiced touch)

Step-by-Step Instructions:

Step 1: Prepare the Rosehips

1. Start by washing the rosehips thoroughly.

2. Remove the stems and flower tips.

3. Slightly crush or pierce each berry—this can be done using a potato masher, or you can simply cut them in half.

4. Optional: Freeze the rosehips overnight before processing them. This step will help soften the berries and enhance their flavor.

Step 2: Prepare the Must (Fermentation Mix)

1. In a large pot, bring the water to a boil, then allow it to cool to around 30–35°C.

2. Dissolve the sugar in the warm water.

3. Add the juice of two lemons to the mixture.

4. Pour this liquid over the prepared rosehips in a large demijohn or fermentation bucket.

5. If you like, you can add a handful of raisins and any spices, such as cloves or a cinnamon stick, to enrich the flavor.

Step 3: Add the Yeast

1. Dissolve the wine yeast (or baker's yeast) in a small amount of lukewarm water according to the instructions on the package.

2. Add the dissolved yeast to the container with the rosehip mixture (must).

3. Stir the mixture gently with a sterilized wooden spoon.

Step 4: Primary Fermentation

1. Cover the container with a fermentation lock or a balloon with a small pinhole to allow gases to escape.

2. Keep the container in a warm, dark place, ideally between 20–25°C.

3. Stir the mixture daily for the first 5–7 days using a sterilized spoon.

4. The fermentation process will begin within 1–3 days and should continue for about 2–3 weeks.

Step 5: Secondary Fermentation

1. Once the primary fermentation has finished, strain the liquid through cheesecloth or a fine sieve into a clean demijohn.

2. Seal the demijohn with a fermentation lock and let it sit in a cool place to clarify and mature.

3. Allow the wine to mature for at least 1–2 months, though 3–6 months is ideal for the best results.

Step 6: Bottling

1. Once fermentation is complete and the wine is clear, transfer it into sterilized glass bottles.

2. Store the bottles in a cool, dark place to allow the wine to continue aging.

3. While you can drink the wine after a few weeks, it improves with age and is best enjoyed after 6–12 months of maturing.

Tips & Notes:

• The wine's flavor becomes much richer and more complex after 6–12 months of aging.

• The wine will have a beautiful golden to amber-pink color, and its flavor will be a delightful balance of fruity and tart-sweet.

• Rosehip wine is packed with Vitamin C and antioxidants, making it not only a delicious drink but also a nutritious one!