Buyer's guide

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


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


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.