Good for adding to juice drinks, this is also an excellent sauce for ice cream. It is one of the most concentrated sources of vitamin C.
3 litres water
Remove the stems from the rosehips. Chop, mince or crush thoroughly and immediately put into 2 litres of boiling water. Boil, then leave for 15 minutes. Ladle the mix into a cloth bag and allow the juice to drip through. Then return the pulp to the saucepan, add the remaining litre of water and boil again. Leave to infuse for 10 minutes, and strain again.
Put the collected juice into a saucepan and simmer until it is reduced to about 1 litre. Add the sugar, stir to dissolve it and boil for a few minutes.
The syrup can now be bottled in sterilised jars or bottles.
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