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1
Pick over the rosehips, removing the stems, and rinse in cold water.
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2
Put 3 1/3 cups of water in a pan and bring to a boil.
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3
Meanwhile, mince the rosehips or chop them in a food processor.
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4
Add them to the pan of boiling water, cover, and bring back to a boil.
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5
Take off the heat and let stand for 15 minutes.
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6
Pour through a jelly strainer bag or piece of cheesecloth (see p. 33) and let drip for an hour.
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7
Set aside the strained juice.
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8
Bring another 3 1/3 cups of water to a boil, add the rosehip pulp, and repeat the boiling process.
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9
Pour the mixture back into the jelly strainer bag or cheesecloth and this time leave to drain overnight.
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10
The next day, combine both batches of strained juice (you can discard the rosehip pulp).
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11
Measure the juice (you should have about 4 cups) and pour into a saucepan.
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12
Add the sugar and heat, stirring until dissolved.
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13
Boil for 2 to 3 minutes, then immediately pour into warm, sterilized bottles (see p. 125) and secure with screwcaps or corks.
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14
Use within 4 months.
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15
If you want to keep the syrup for longer, youll need to sterilize the bottles in a water bath (see p. 125).
