My friend Anne and I made this delicious and nutritious rosehip syrup yesterday at Bruny Island.

We used 2 different species of roses with different coloured hips and roughly followed a recipe from ‘A Year in a Bottle’.
We cut 200g of (each type of) hips in half to scoop out and discard seeds, chopped hips roughly, boiled with 2 1/2 cups water and juice and zest of 1/2 lemon for a couple of minutes, then let the mix steep for 20 minutes.
This was strained in a colander then through a clean tea towel to make sure all fine hairs from inside hips were gone. The liquid was boiled with approx 200g sugar for 10 minutes, stirring all the time to prevent sticking the boiling helped develop the colour in the orange syrup.
We poured our small amount in a sterilized jar, we’ll keep it in the fridge and use a teaspoon in a glass of water each day for a Vitamin C boost!