Rosehip soup is probably the epitome of childhood for many Swedes. Served as breakfast (but without ice cream), a snack or dessert – warm or cold with a scoop of vanilla ice cream and chewy almond macarons. Basically the most perfect, warming autumn drink or dessert! Or if you serve it cold, it’s the perfect cooling summer dessert. I don’t think I ever had it with ice cream when I was a kid, but I’m an adult now and I choose to serve it with ice cream. Because I can!
This is actually the first time I’ve ever made rosehip soup by myself. I’ve always been intimidated by rosehips because if the itchy little seeds.. but let me tell you.. this was so easy! Living in a coastal town, we have an abundance of them growing by the beach. Make sure to look for plump, deep red, ripe rosehips. You don’t even have to remove the seeds from the rosehips when making this soup.. yes, you heard me! It’s actually a very fuss free recipe.
ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS
Serves 4
INGREDIENTS
ROSEHIP SOUP
- 3 cups (about 400 g) fresh rosehips
- 5 cups (1,2 liter) water
- 75-110 g (1/3 – 1/2 cup) granulated sugar
- 1 1/2 tbsp. cornstarch + 2 tbsp. cold water
ALMOND MACAROONS
- 100 g finely grated almond paste
- 1 egg white (40 g)
- 1 tbsp. granulated sugar
- 1/4 tsp. ground cardamom
FOR SERVING
- Vanilla ice cream or sweetened whipped cream
INSTRUCTIONS
ROSEHIP SOUP
- Thoroughly clean the rosehips and make sure to remove the stem and all other green parts. Place them whole (you don’t have to remove the seeds!) in a large saucepan and cover with 5 cups of water. Bring to the boil and let simmer for about 25 minutes or until rosehips are soft.
- Using an immersion blender, puree the rosehips together with the water in the saucepan. Pass the mixture through a fine sieve, discarding the pulp and seeds and reserving the liquid.
- Pour the liquid back into the pan and bring to a simmer. Add sugar to your liking (I added 100 g). Mix cornstarch and 2 tbsp. cold water in a small bowl. Slowly add this to the pan, while constantly stirring. Simmer for a couple of minutes until slightly thickened. Let cool if you want to serve it cold. Store covered in the refrigerator.
ALMOND MACAROONS
- Preheat the oven to 200°C (390°F).
- Place the grated almond paste in a medium bowl. Add the egg white, sugar and cardamom and beat until smooth.
- Scoop the batter into a piping bag fitted with a round nozzle. Pipe little dots of batter on a baking sheet covered with baking paper.
- Bake for about 10 minutes or until golden brown.
SERVING
- Serve the soup cold or warm in a cup or bowl, with a scoop of vanilla ice cream or whipped cream and top with a handful of almond macaroons.
It was so good to see rosehips in this post! When I was very young, we visited my great aunt who lived in Cape Cod, Massachusetts. I remember my dad going out very early in the morning to collect rosehips from the beach for her to make rosehip jam with. I was quite the finicky eater back in those days 🙂 so I never tried the jam, but I always think of my family and that summer at the Cape when I hear/see rosehips. IThanks for the walk down memory lane! 🙂
What a lovely memory, even though you never tasted the jam 🙂 I was also a finicky eater back then, still am I suppose except for sweets! Maybe I should make jam too? Thank you for sharing this lovely story!
I would ‘love’ it if you come up with an easy, but delicious rosehip jam recipe!
Will definitely consider that 🙂 🙂
Definitely try making the jam! My aunt seemed to love it. 🙂 I wish I had my aunt’s recipe, but she’s long gone now, and the recipe with her! I bet it was delicious, though. Would love to see what you come up with!
Still, what a sweet memory of your aunt! I’m super curious to give it a shot. Might need to go pick some next week!
Neat recipe. And that bowl is beautiful!
Thank you so much, Adrienne! I adore that bowl.. found it the other day at a thrift shop 🙂
What a beautiful photography! And recipe is one of those I would definitely must try…
Thank you 🙂 So glad you like it!
Hello Linda,
I’m writing from my seaside town on Vancouver Island. I made this rosehip soup exactly, except I removed the seeds from the rosehips. I did this because some of my rosehips had gone bad on the inside and I couldn’t see if they were bad until I removed the seeds.
The other day I got some rose hips in better shape from a bluff between my house and a forest. I’ll definitely pick more from there before rosehip season is completely over because I found this rosehip soup recipe perfectly sweet. I served it with whipped coconut cream to my two year old.
Thanks so much for your comment, Laurie! So glad you enjoyed the rosehip soup, hopefully your two year old enjoyed it as well? x
Is it possible to use dried rosehips? I can’t seem to find any fresh in my area right now
Absolutely! I haven’t tried it myself but you should definitely be able to use them, you could probably use slightly less than the amount in my recipe since they are dried.
Hello, I’m a french photographer living in Switzerland. Just bought your last book not because of the recipe but because of your beautiful pictures and colors. So much inspiration!!! I would love to purchase the presets but can’t find them on your website ?
Alsso I would be interested in your workshops. Thank you very much for your answer!
Kindest, Géraldine
Hi Géraldine!
That makes me super happy to hear, thank you! The presets are up for another month or so on Eva Kosmas Flores’ site, over here: https://www.firstweeat.co/lomelino-photography-presets
Let me know if you have any questions!
x Linda