We gathered the rosehips, cleaned them, blitzed them in her food processor, then tipped them into boiling water. We boiled and strained them twice, leaving them to drip through scalded muslin, first for one hour then overnight.
The next morning, we added granulated sugar to the strained juice and, after dissolving the sugar, quickly boiled it into a syrup:
The bottled syrup is simply luminous,
and the taste is just as vibrant. Scrummy!