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.