Buyer's guide

Rosehip syrup is available from some delis, food halls, health food stores, or online.

Storage

Homemade syrup should be stored in small sterilised bottles. Keep in a dark cupboard and use within a week of opening.

Preparation

Rosehips grow from late summer to autumn. To make the syrup at home, boil crushed rosehips with water and sugar until the liquid is thick and syrup-like. Eat with ice creams, pancakes, waffles and plain yoghurt, or add to duck dishes, tagines, icings, milk-based puddings, drinks and cocktails.