Cordials

Collect rosehips from the hedgerows for this delightful cordial. It makes a wonderful autumn and winter drink.

• 2 1/4 lb. Rosehips
• granulated sugar

Put 7 1/2 cups water in a large pan and bring to boil. Blend the rosehips in a food processor until finely chopped. Add them to the boiling water, cover the pan with a lid and simmer very gently for 10 minutes. Turn off the heat and leave for 15 minutes. Strain the rosehips through a jelly bag and leave overnight until the juices stop dripping through. Measure the juice and return to the pan adding 1 3/4 cups sugar for every 2 1/2 cups syrup. Heat gently, stirring until the sugar has dissolved. Bring to the boil and boil for 5 minutes or until syrupy. Pour into clean bottles and cover with stoppers. Store in the refrigerator for up to 3 weeks. Serve with ice-cold water, on your taste or lemonade as a thirst-quenching drink.