Chop the rose hips into small pieces.
Bring to the boil with the juice of one lemon and 125 ml water in a large saucepan. Cover and simmer on low heat for approx. 40 minutes. Stir again and again and add a little water if necessary – especially at the beginning.
Strain well through a cloth, you can let it drain overnight, for example.
Bring the collected juice to a boil with the remaining sugar. Add lemon juice to taste.
Immediately fill the rosehip syrup into hot rinsed bottles and seal.
Preparation Tip:
Rosehips are particularly rich in vitamin C and lycopene (antioxidant and free radical scavenger). These health-giving substances are largely preserved.
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