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Homemade Swedish rose hip soup

Homemade Swedish rose hip soup is just the perfect fall dessert. Everyone loves it, children and grownups alike! This is how I make it.

  • rose hips
  • water
  • cornstarch
  • sugar or honey
  • ice cream, bananas or almond biscuits

My garden provides me with a lot of rose hips that I just love to use in my cooking. For example by making traditional Swedish rosehip soup. This soup is usually served as a dessert with tiny almond biscuits, similar to macaroons. You don't need to be too thorough when you clean the rose hips for this soup either. It's so simple!


Pick as many rose hips as you can and remove any leaves or other plant parts. You don't have to remove the seeds. Put the rose hips in a pot and cover with water. Boil them for 10-20 minutes (cooking time depends a bit on what kind of rose hips you use.)

Mix the rose hips and the water you used to boil them and press the mixture through a fine sieve (if you make a smaller batch.) You could also use a food processor with a strainer.

Dilute the purée with water and add sugar if you want it a bit sweeter. Use cornstarch if you want to thicken it.

Serve with whipped cream and banana. Or why not some ice cream?


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth