So easily recognisable and such a fantastic flavour, its a shame that more people don’t pick rosehips.
Rosehip syrup – rich with vitamin C, brilliant to pour over icecream – its a bit of a faf, but well worth it for such an unusual taste.
Crush 2lb rosehips (plastic bag, rollling pin- have fun!) and put them into a large pan containing 3 pints water. Bring it to the boil.
Remove from the heat and leave to cool slightly.
Strain this through a jelly bag or muslin into a big bowl allow the liquid to drip – don’t poke or squeeze. If you don’t have a jelly bag stand – (and let’s face it who does!) turn a kitchen stool upside down, attach your cloth to the legs with elastic bands, and place your bowl underneath.
When the fruit stops dripping, put the pulp back into the pan, add a further 1 1/2 pints water and bring to the boil again. Cool and strain once more.
Discard the fruit pulp this time and put both bathces of liquid into a clean pan, reduce by boiling until you only have approx 1 1/2 pints of liquid.
At this point add 1lb sugar and stir gently over a low heat until its all dissolved.
Bring to the boil and then pour into warm, sterilised bottles and seal.