This classic rosehip syrup recipe was published when food rationing was at its height in Britain and the government was trying to encourage people to make use of the free foods available to everyone in the hedgerows of Britain’s countryside. All it costs is the price of the sugar – and sugar’s cheap these days!
If the diet is lacking in vitamin C the Ministry of Food recommended that 2 teaspoons per day of this syrup should be taken.
Do not use copper or iron saucepans when making this syrup as these would have a destructive effect on the vitamin C.
It is advisable to use small bottles as the syrup will not keep for more than one week or two once the bottle is opened. Store in a dark cupboard.