Despite it being the end of summer, I have always loved berry season. I’ve recently discovered a new way to make rosehip syrup which keeps all the nutrients in which I’ve been trying out.

Actually, this recipe for Raw Rosehip Syrup is very old. The idea is that by boiling the hips for a long time as most recipes ask for, you end up denaturing or killing a lot of the vitamins in them. This is a slow and gentle way, which uses the sun to infuse sugar with rosehips. This recipe comes from a wonderful book called Hedgrerow Medicine by Julie Bruton Seal.


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