Rosehip syrup

Method

1. Wash the rosehips, removing any damaged fruit and carefully snip the calyx (the enlarged tube just below the sepals) off each. Put the hips in a pan and cover with water, then simmer for 20 mins until soft.
2. Strain into a bowl through a fine sieve and return the pulp to the pan, adding about the same amount of water and repeat for a second and third extraction. Strain all the fluid through muslin in the sieve this time.
3. Measure the 'juice' into a clean pan and add the sugar. Add the rose water and lemon juice to taste, if using, and simmer for a further 20-25 mins, until syrupy, removing the froth with a large metal spoon.
4. Pour into sterilised bottles and seal when cold. Use the syrup as a drink, made up with water, or serve on pancakes, or with thick yogurt or ice cream.

Cook's tip: Rosehips are the fruits of the wild rose and should be a deep red colour, with the flower stamens drying at the top. Look in hedgerows and thickets from now until the end of October, but watch for the sharp thorns! Use them to make rosehip syrup, jams, or infuse to make a rosehip tea. Per teaspoon: 12 calories; 0g fat. Will keep for 6 months in a cool place. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe