If you’re foraging, the best time to forage your rosehips is in late summer or early fall, ideally after the first frost.

Remove the stems and leaves and wash them.

Use a sharp knife to chop them, or you can use a food processor to make this part faster.

Add the chopped hips into a large pot with 2 litres of cold water. Bring the water to a rolling boil and then reduce the heat to medium and let it simmer for 20 minutes.

Turn off the heat and use a potato masher to break down the fruit even further into a soft hip mash.

Pour the mixture through a jelly bag or a double layer of muslin cloth suspended over a bowl. Let it drip slowly at room temperature for several hours or overnight. Resist the temptation to squeeze the bag because this can push through the irritating tiny hairs and seeds.

For extra clarity, you can pass the liquid through a second time using fresh layers of cheesecloth. This ensures no tiny little hairs remain in the syrup.

Return the strained rosehip juice to a clean saucepan. Add the cup of sugar (or raw honey, maple syrup, or both) and a splash of lemon juice. Stir over medium heat until the sugar dissolves. Boil for about 5 minutes, skimming any foam from the top.

Carefully pour the hot syrup into sterilised bottles using a funnel and seal them right away.

Store the syrup in a cool, dark place.