Rose Hip Syrup

The best rose hips for cooking are the plump ones from varieties of Rosa Rubiginosa. Cut each hip in half with a sharp knife. Put the water in a pan with the sugar. Boil gently until the sugar has melted, then put in rose hips. Half cover the pan and cook gently for 1 hour, adding more boiling water from time to time as needed. Pour through a seive, pressing the pulp with the back of a spoon, then leave to cool. You should have 200 - 300 mls of syrup. Its nice poured over vanilla ice cream.