How to make rosehip and elderberry syrup


  1. 1 part water
  2. 1 part granulated sugar
  3. 1 part rosehips (chopped roughly)
  4. 1 part elderberries (with no stalks)


  1. Heat up the rosehips, elderberries and water in a pan until it gets to a rolling boil.
  2. Leave it to roll for another 2 minutes and then take it off the heat, then leave it to infuse for a further 20 minutes.
  3. Strain through a cheese cloth/muslin cloth and sieve to separate the liquid.
  4. Put the liquid back into a clean pan on a low heat, add the sugar and stir until it has fully dissolved.
  5. Keep in a sterilised bottle in the fridge.