Try it for breakfast trickled over porridge, pancakes, drop scones or eggy bread, use it to sweeten plain yoghurt, or trickle it on to rice pudding or vanilla ice cream
1kg rosehips, trimmed and washed
about 500g granulated sugar
Sterilise a couple of bottles and vinegar-proof screw-tops or stoppers by washing thoroughly in hot soapy water, rinsing well, then putting them on a tray in a low oven (at 120°C) to dry out and heat up.
Roughly chop the rosehips in a food processor in batches, then transfer to a large saucepan and add 1.25 litres water.
Bring to the boil, then turn the heat down and simmer for around 15 mins.
Strain through a double layer of muslin, letting the pulp sit for a good half hour so that all the juice passes through.
Wash out the muslin, or cut a fresh piece, fold to double it and pass the strained juice through it again.
Measure the rosehip juice into a large saucepan. For every 500ml, add 325g sugar.
Heat slowly, stirring, until the sugar has dissolved, then bring to the boil and boil for 3 minutes, skimming off any scum if necessary
Decant immediately into the prepared bottles and seal.