Rose hip syrup recipe

this recipe is from Roger Philips wild food book.
1 kg rose hips
3 litres water
450g sugar

remove stalks and mince or chop rosehips.Have a pan with 2 litres of the water boiling ready and add the rosehips.Bring back to the boil, remove from the heat and leave to infuse for 15 mins.Ladle rosehips and liquid into a scalded jelly bag and allow juice to drip through. Return the pulp along with remaining litre of water, reboil and infuse again for 10 mins, strain as before. Pour juice into clean saucepan and simmer until it measures about 1 litre. Add sugar and stir to dissolve.Boil for 5 mins, pour into warm sterilised bottles and seal. Can be frozen in jars til needed.

GOOD to ward off colds by taking a daily spoonful and also delicious on ice cream.Full of vitamin c goodness.