1 kg freshly picked rosehips
3 litres of water
500 g dark brown soft sugar
Juice from 1 large lemon
Bring to the boil 2 litres of water.
Chop rosehips in food processor until mashed up, then add to boiling water.
Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
Pour rosehips and liquid into a muslin cloth and allow the juice to drip through in to a large bowl. Gently squeeze the cloth to extract as much liquid as possible, but be careful not to rip it.
Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining it once more.
Add the lemon juice and sugar to the strained rosehip liquid and simmer for five minutes. Skim off any foam. Pour into hot, sterilised bottles.
Makes: Approximately 2 litres
Dilute to taste and serve cold or hot. A traditional dessert in Sweden is hot Rose-hip soup topped with a generous dollop of vanilla ice-cream or whipped cream and miniature almond biscuits.