This brings back good memories: as kids we were given a spoonful a day in winter to boost our vitamin C levels and keep colds at bay. Rosehips are plentiful in October and November - we picked enough for this recipe in a half hour walk along the hedgerows. Pour the syrup over pancakes, waffles, ice cream and even rice pudding in place of maple syrup.
Makes about 1.5 litres
1kg rosehips, washed and with stalks removed
2½ litres water
Put the rosehips in a food processor and whizz for a short time. Then place in a large, heavy-based saucepan with half the water. Bring to the boil and allow to boil for 20 mins. Strain the mixture through muslin or jelly bag for a few hours. Put the rosehip pulp back in the pan and boil with the rest of the water for 15 mins. Strain as before - this should give you about a litre of juice.
Add the sugar to the juice and stir over a low heat until the sugar dissolves. Bring to the boil and boil for ten minutes. Pour the syrup into small sterilised bottles and seal. Store in a dark, cool place. Once opened, use each bottle within a few days.