Rosehip Syrup

1 kg rosehips – washed and roughly chopped

1 kg sugar

2 litres water

This syrup is great on ice cream or pancakes. It is also delicious added to ice cold vodka.

Put 2 litres of water to boil and rosehips and bring back to boil. Remove from heat and leave to infuse for ½ hour. Stain mixture through jam strainer. Retain liquid and set to one side. Return pulp to pan and add a further litre of water bring to boil and repeat process as before.

Discard the pulp and add the two remaining lots of liquid together in a clean pan. Bring to boil and reduce to half. Add sugar and boil for 5 to 10 minutes.

Pour into sterilised bottles.