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1
Wash rose hips well, and trim off any stems and large (flower) ends. Discard any that are split or seem otherwise compromised. Pulse in a food processor, in batches if necessary, until finely chopped.
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2
Place rose hips a large sauce pan, and add three cups of water. Bring water to a boil. Once water boils, allow to cook for a minute and then turn off heat, cover and allow the mixture to steep for 15-20 minutes. Then, remove lid and allow mixture to cool slightly,
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3
Pour mixture into a jelly bag set over a large bowl and drain until pulp feels relatively dry. Return pulp to the saucepan and repeat the boil-seep-drain process with the remaining two cups of water.
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4
Discard pulp after it has completely drained for a second time.
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5
In a clean saucepan, combine the sugar and the rose hip syrup and bring to a boil. Simmer ten minutes until slightly reduced. Remove from heat, add lemon juice and allow to cool completely.
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6
Once cool, bottle cordial and store in the fridge. It will keep for several weeks, but it will have the best flavor for only about ten days.
