Rosehip Kompot Recipe

This delicious rosehip kompot is super tasty and sweet despite containing almost no sugar! We added everything we had foraged into the recipe, which tasted absolutely delicious! You can add extra ingredients to this rather than just being rose-hip, as I didn’t harvest as much as I wanted this year.

If you don’t have rosehip but you have any other autumn forages, you can try making elderberry syrup!

Rosehip Kompot Recipe

They’re inside a big pot- you’ll be wanting to use a big pot since you’ll be using a lot of water.

First off- we simply just deseeded the rosehips and removed the strands of fibres inside. We don’t want those itchy hairs, as drinking would not be a great experience. This process is highly time-consuming, but I suggest you do it since I’m not sure the juices come out of the rosehip when it’s left whole. Oh, and make sure to wash the rosehips before doing this process. You don’t want anything that might come into contact with wild fruits.

rosehip kompot ingredients

Core the apples, put them into the pot, and ensure they’re cut up so they can infuse the kompot faster. We will also crack open a pomegranate and put its seeds inside of here as well since we have one that’s quite old and needs to be used. Add two or more litres of water to the pot as well.

We will heat it until it boils, ensuring it has the sugar and xylitol inside. Pour them in before you start the heat up, so it sweetens nicely. Then we will leave it to boil. Then once boiling, simmer for 5 minutes, then take off the heat.

rosehip kompot

Here we have our delicious and quite refreshing rosehip kompot for winter! We hope you enjoyed this recipe and will also enjoy our other recipes on our site! Also, if you want to support this content, you can check out our NFT series here.

Rosehip Kompot

Josh N.
A very delicious kompot, can be sugar free as well!
Prep Time 35 mins
Cook Time 5 mins
15 mins
Total Time 55 mins
Course Drinks
Cuisine Russian, Vegetarian
Servings 10 People


  • 1 large pot


  • 2 litre water
  • 100 grams rosehips deseeded
  • 5 apples cored and cut
  • 5 apricots deseeded
  • 200 grams xylitol/sugar


  • Deseed the rosehips making sure the hairs are all gone and then add them to the pot
  • Core the apples and slice them up, add them to the pot
  • Deseed the apricots then add them to the pot
  • Break the pomegranate in half then scoop all of its contents into the pot. That gives this kompot the nice pink appearance.
  • Add the water and xylitol (or sugar if using instead)
  • Heat until boiling then simmer for 5 minutes. Cool to room temperature then serve after straining the solids.


Keyword forage, kompot, rosehip, sugar free, xylitol

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