Rosehip cordial

Put the rosehips in a big pan andpour on 2 litres of boiling water. Bringthe water back to the boil, then turnoff the heat and allow the rosehips toinfuse for 15 mins. Strain the mixturethrough a jelly bag or a double layer ofmuslin, squeezing out as much liquidas you can, then set aside.Tip the pulp back into the pan, pouron 1.5 litres of water and bring to theboil. Then turn off the heat and allow toinfuse for 10 mins. Repeat the strainingprocess, then throw away the pulp thatis left in the muslin.

Pour all the strained rosehip liquid intoa clean pan and boil rapidly until reducedto about 1 litre. Skim off any scum thatcomes to the surface, then stir in thesugar until dissolved.

Pour the syrup intosterilised bottles, ready to serve. Thecordial will keep for up to three months,stored in the fridge