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Rose Hip Schnapps

Rose hip schnapps - based on wild, purple-black rose hips - is a highly enjoyable schnapps. It has a sweet-acid taste with wonderful, aromatic flavours and fragrance.

Enjoy on its own - or serve with pie, ice cream, fruit salad, dessert, chicken, cheese and cheese cake.

Or add a little rose hip schnapps to your jam, marmalade, fruit sauce, chutney, sorbet, ice cream, cake, dessert, - or any other dish where you would normally use rose hips.

You can also turn your schnapps into a liqueur.

Blends very well with...


Use whole and fully ripe burnet rose hips.

You can use hips from other rose plants, but you get a much better result using burnet rose hips.

The hips must be fully ripe. That's important to remember.

If they are not fully ripe your schnapps might gel at some point. That's because under-ripe rose hips contain much more pectin than the fully ripe ones.


  • Clean the rose hips carefully.

  • Leave them to dry in the shadow for a couple of days - on a piece of paper towel.

  • Use a clean glass jar with tight-fitting lid.

  • Fill 2/3 of the jar with whole rose hips.

  • Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for at least one month in a dark place at room temperature, 18-20°C (64-68°F).

  • Shake lightly and taste it from time to time.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

  • Store (age) for at least 2 months in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your rose hip schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.