For the Rosehip Syrup:
500g of rosehips
350ml of water
4 teaspoons of honey (optional)
1. Trim the tops and bottoms from the rosehips then cut the hips in half.
2. Scoop out the seeds and discard. If the rosehips are small and fiddly, you can leave them whole as they will be sieved out of the cooking liquid later.
3. Pulse the rosehips briefly in a food processor (this is an optional step) then transfer them to a saucepan and cover with half of the water.
4. Bring to the boil and simmer for 15 minutes, then strain the liquid and pulp through a muslin cloth into a clean bowl for an hour, reserving the liquid until needed
5. Return the pulp to the pan and cover with the remaining water. Simmer again for 15 minutes before straining once more.
6. Now add all the honey, if using and allow it to mix in. Boil for five more minutes.
7. Allow the liquid to cool a little – it will be scalding hot! Meanwhile, sterilise some jars
8. Fill the jars with the rosehip syrup and store in a cool place until needed.