I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.
Anyway here is a recipe from Hugh Feanley-Whittingstall
Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.