Home Made Rose Syrup
Place the rosehips in a large pan with the sugar and one litre of water. Slowly bring to the boil then remove the pan from the heat and allow to steep for half and hour.
Strain the mixture through a jelly bag or sieve lined with muslin and set the liquid aside. Return the rosehip pulp to the pan with another litre of water and bring to the boil. Let it steep for half an hour then strain as before.
Discard the rosehip pulp and transfer all the strained liquid to a clean pan. Bring to a boil and simmer for half an hour or until the syrup is reduced by a half. Let the liquid cool then pour into a sterilised bottle.
To serve, dilute the syrup five parts to one with still or sparkling water.